Thai Barbecue Chicken With Sweet-Hot Dipping Sauce |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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In Thailand, I understand that this is street food. When I lived in L.A., my co-workers and I used to visit a restaurant simply called Thai BBQ. It served this kind of marinated barbecued chicken, as well as other bbq items, all served with sticky rice and this tasty sauce for dipping. They also had Thai Iced Tea , made with sweetened condensed milk, but I found it to be too cloyingly sweet. The chicken, though! Yum! Ingredients:
3 lbs chicken parts (your choice) |
1 teaspoon fresh coarse ground black pepper |
2 tablespoons cilantro, stems and all, minced |
2 garlic cloves, minced |
3 tablespoons fish sauce |
1/2 cup light coconut milk |
1/2 cup cider vinegar |
1/2 cup sugar |
2 garlic cloves, minced |
1 pinch salt |
1 -2 teaspoon sambal oelek (or thai chili sauce) |
Directions:
1. Stir together all the marinade ingredients.
2. Add chicken and toss to coat.
3. Marinate at room temp 45 minutes or overnight, chilled.
4. Bring vinegar to a boil in a non-reactive pan.
5. Add sugar and simmer 5 minutes, stirring to dissolve the sugar.
6. Add the garlic, salt, and sambal and remove from heat.
7. Cool before serving.
8. Remove chicken from marinade and discard the marinade.
9. Grill or broil 7-10 minutes on each side, until juices run clear.
10. Serve with sticky rice and dipping sauce.
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