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Thai Grilled Chicken with Sweet Chile Dipping Sauce


This was a great recipe! I've made it several times.













Trans-fat Free


½ cup coconut milk
2 tablespoons fish sauce
2 tablespoons garlic
2 tablespoons cilantro
1 teaspoon turmeric
1 teaspoon curry powder
½ teaspoon white pepper
3 pound chicken
cut into pieces
6 tablespoons rice vinegar
4 tablespoons water
4 tablespoons sugar
1 teaspoon garlic
½ teaspoon thai bird's eye chili peppers
¼ teaspoon salt


In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper.

Add chicken, and turn to coat.

Cover, and refrigerate for 4 hours or overnight. Preheat grill for high heat.

In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil.

Reduce heat to low, and simmer until liquid is reduced, about 5 minutes.

Stir sauce from time to time.

Remove from heat and allow to cool before use.

Lightly oil grill grate.

Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear.

Brush with sauce before serving.

Serve remaining sauce on the side for dipping.


* not incl. in nutrient facts

Add review




looks really tasty. will definitely try this recipe.

almost 11 years ago

Nutrition Facts

Serving Size 430g (15.2 oz)
Amount per Serving
Calories 76837% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 303mg 101%
Sodium 987mg 41%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 2%
Sugars g
Protein 200g
Vitamin A 4% Vitamin C 4%
Calcium 7% Iron 31%
* based on a 2,000 calorie diet How is this calculated?


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