Adapted from Bon Appetit (June 2011)
This chicken gets its flavor from a spice paste, which I have toned down significantly. The original recipe called for three times the hot chilies. I’ve included just one for flavor, but the dish has very little in the way of heat. This chicken goes well with simple sides, such as rice and a green salad.
Preparation time: 10 minutes plus marinating time
Cooking time: 30 minute(s)
Number of servings (yield): 4
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