One of my favorite things to eat for football would be anything bbq. The other day Megan and I were in Whole Foods doing our normal shopping and she came across this Thai jasmine rice from Thai Kitchen. She showed it to me and said "you can make this". It was green chili and garlic jasmine rice. I thought about it and convinced myself that if I can create any dish gluten free I can definitely do this.
So a week goes by and I am still trying to figure out what I am going to make with this rice and when would be a good time to make it. Then I came up with the idea of Thai bbq chicken. The simplicity of making your own bbq sauce along with how simple rice is to make made this the perfect MNF meal.
Thai BBQ Sauce:
1/2-cup Organicville Ketchup
2 tbsp Honey
1/8 cup brown sugar
1 pinch of cayenne pepper or red curry powder (I used 1/2 tsp)
1/2 tsp of paprika
pinch of salt
Thai dipping sauce:
1 Roma tomato finely chopped
2 tbsp fine chopped red onion or scallion
1/4 cup red win vinegar
1/4 cup molasses
1 tsp dried cilantro flakes
1 tsp sea salt
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