Thai Barbecue Chicken W/ Spicy Dipping Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A simple tasty way to grill chicken (or pork loin!). This comes from the Hot Sour Salty Sweet cookbook. I usually serve it with sticky rice and stir fried veggies, but it's very versatile! Use less or more crushed red pepper flakes according to your taste-this can get quite fiery! Ingredients:
2 teaspoons black peppercorns |
5 large garlic cloves, minced |
1 pinch salt |
1 tablespoon coriander seed (or 3 t. fresh coriander root) |
3 tablespoons thai fish sauce |
2 lbs boneless chicken breasts, cut into strips (can also use 2 lbs. chicken wings) |
1/2 cup rice vinegar (or cider vinegar) |
1/2 cup sugar |
1 1/2 teaspoons crushed red pepper flakes (or to taste) |
2 large garlic cloves, minced |
Directions:
1. To make the sauce, bring vinegar to a boil in small non-reactive sauce pan. Add sugar and stir till dissolved. Reduce heat to medium and let simmer 5 minutes. Add 2 cloves garlic and crushed red peppers. Cool to room temperature and pour into glass jar. Leftovers will keep in the fridge for a couple weeks.
2. To make the meat, combine peppercorns, 5 cloves garlic, coriander seed, and fish sauce in mini food processor. Whir till a lumpish paste forms (if needed, finish grinding with a mortar and pestle). Spread paste over chicken and cover. Marinate in the refrigerator for several hours.
3. Preheat a grill or broiler. Thread meat onto skewers and grill for 3-4 minutes on a side. Serve with dipping sauce.
4. Marination time not included in time to make.
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