Thai Grilled Chicken with Sweet Chile Dipping Sauce
This was a great recipe! I've made it several times.
Ingredients
| ½ | cup |
coconut milk
|
|
| 2 | tablespoons |
fish sauce
|
|
| 2 | tablespoons |
garlic
minced |
|
| 2 | tablespoons |
cilantro
chopped |
* |
| 1 | teaspoon |
turmeric
ground |
|
| 1 | teaspoon |
curry powder
|
|
| ½ | teaspoon |
white pepper
|
|
| 3 | pound |
chicken
cut into pieces |
|
| 6 | tablespoons |
rice vinegar
|
|
| 4 | tablespoons |
water
|
|
| 4 | tablespoons |
sugar
white |
|
| 1 | teaspoon |
garlic
minced |
|
| ½ | teaspoon |
thai bird's eye chili peppers
minced |
* |
| ¼ | teaspoon |
salt
|
Directions
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.
Nutrition Facts
Serving Size 430g (15.2 oz)
looks really tasty. will definitely try this recipe.
almost 11 years ago