Barbecued chicken with sweet vinegar sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is the first Thai-style dish I ever attempted to make, after I 'discovered' how delicious Thai food is. This recipe is easy enough (for the beginner that I was 10 years ago) and the ingredients not too difficult to find. Prep time does not include the several hours to overnight marinading time. Ingredients:
2 lbs chicken thigh fillets |
1/2 cup coconut milk |
4 cloves garlic, crushed |
1 teaspoon cracked black peppercorns |
2 teaspoons sugar |
2 teaspoons turmeric |
2 teaspoons paprika |
1 tablespoon chopped fresh cilantro, root if possible |
1 teaspoon curry powder |
2 small fresh red chilies, chopped |
1 tablespoon oil |
1 small fresh red chile, chopped |
2 cloves garlic, crushed |
1/2 cup white vinegar |
2 tablespoons sugar |
Directions:
1. Cut chicken thighs in half and place in a bowl.
2. Combine the next 9 ingredients (garlic thru oil) and grind to a paste using a mortar and pestle.
3. Combine the paste with the chicken and mix well; refrigerate several hours or overnight.
4. Just before serving, grill chicken until tender, basting frequently with coconut milk.
5. Serve with sweet vinegar sauce.
6. Sweet vinegar sauce: Grind chili and garlic to a paste using a mortar and pestle.
7. Combine vinegar and sugar in a pan, stir over heat, without boiling, until sugar is dissolved.
8. Bring to a boil, simmer, uncovered, without stirring, until syrup just begins to color; remove from heat, cool slightly, stir in chili and garlic paste.
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