Pan Grilled Spicy Thai Chicken

Pan Grilled Spicy Thai Chicken

4 broiler fryer chicken breast halves, skinless and boneless
1/4 teaspoon garlic powder
1/2 cup water
1/4 cup vinegar
1/4 cup white wine
2 tablespoons sugar
2 tablespoons cilantro
1 tablespoon finely chopped medium hot red chili peppers
1 1/2 teaspoons grated lime peel
1 tablespoon corn oil
2 tablespoons freshly grated coconut
1 lime, cut in slices
cilantro sprigs
red chili peppers

In glass dish, place chicken and sprinkle with garlic powder; set aside. In
saucepan, make marinade by mixing together water, vinegar,
wine and sugar. Heat gently, stirring, over low temperature, about 3 minutes
or until sugar has dissolved. Remove from heat and add
cilantro and red chili pepper. Pour 1/4 cup of marinade over chicken.
Marinate in refrigerator 30 minutes. Reserve 1/2 cup of remaining marinade
for dipping sauce. Remove chicken from marinade and sprinkle grated lime
peel evenly over both sides. In fry pan, place oil and heat to medium high
temperature. Add chicken and cook, turning, about 6 minutes or until brown
on both sides. Add remaining 1/4 cup marinade
and cook about 3 minutes or until sauce thickens. To serve, place chicken on
platter and sprinkle with grated coconut. Garnish with lime slices, cilantro
and red chili pepper. Serve reserved 1/2 cup of marinade in separate bowl
for dipping. Makes 4 servings.