Singapore Barbecue Chicken
October, 2001

Serves 6 / Every nonya spends hours in the kitchen, which invariably has a wood fire perfect for grilling meat. This hot and tangy barbecue sauce adds just a touch of sizzle to chicken. Serve with steamed rice and top with leftover barbecue sauce for fiery flavor. Wash down your barbecue with a cold, tangy limeade, a popular Singapore beverage.

4 cloves garlic
1-inch slice ginger, peeled
1 tablespoon fresh lime juice
4-6 skinless, boneless chicken breasts
Dash of salt

Barbecue Hot Sauce*
6 bird chiles
2 onions, peeled and quartered
12 cloves garlic, peeled
2 tomatoes, cut into quarters
1 tablespoon olive oil
Juice of one lime, freshly squeezed
1 teaspoon sugar
Salt and pepper to taste

1. Mince 4 cloves of garlic and ginger, mixing them together in small bowl. Pour in 1 tablespoon lime juice. Rub mixture onto raw chicken breasts. Sprinkle lightly with salt. Set chicken aside.
2. To prepare Barbecue Hot Sauce, place chiles, onions, garlic and tomatoes into steamer and cook 5 minutes.
3. Peel tomatoes; place steamed vegetables into a blender, and chop coarsely.
4. Heat oil in skillet and add chopped vegetables. Sauté over medium heat for about 5 minutes to allow sauce to reduce.
5. Add lime juice, sugar, salt and pepper to cooked sauce.
6. Marinate chicken breasts in Barbecue Hot Sauce for 30 minutes.
7. Place chicken over charcoal or indoor grill. Top with thin layer of Barbecue Hot Sauce. Cook on one side, turn, cover the cooked side with sauce and finish grilling.
8. Serve with steamed rice. For extra spicy chicken, garnish with lime wedges and leftover sauce.

*Barbecue Hot Sauce can be prepared in advance.

Calories 211,Fat 5,Perfat 20,Cholesterol 63,Carbo 15,Protein 29,Fiber ,Sodium