Thai Grilled Chicken With Hot And Sweet Dipping Sauce Recipes

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THAI GRILLED CHICKEN (GAI YANG)



Thai Grilled Chicken (Gai Yang) image

The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour. But it really is fantastic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients are the lemongrass and fish sauce - don't omit or substitute these!

Provided by Nagi | RecipeTin Eats

Categories     Barbecue     BBQ     Chicken     Grilling

Time 16m

Number Of Ingredients 14

2 lb / 1 kg chicken thigh fillets ((skinless, boneless) (Note 1))
1 large lemongrass stalk (, white part only very finely chopped (about 2 tbsp) (Note 2))
6 cloves garlic (, minced)
2 tbsp lime juice
2 tsp finely chopped red chili ((optional but recommended))
3 tbsp fish sauce
2 tbsp Chinese cooking wine (, sherry or sake (Japanese cooking wine) (Note 4))
1 tsp sesame oil ((optional))
3 tbsp brown sugar or palm sugar
2 tbsp honey ((or 1 tbsp brown sugar))
1/2 tbsp black pepper ((adjust to taste - this adds spiciness))
Lime wedges
Red chili (, finely sliced (optional))
Cilantro / coriander leaves ((optional))

Steps:

  • Place Marinade ingredients in a large ziplock bag. Massage to mix.
  • Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
  • Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
  • Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
  • Cook the chicken until golden brown - around 3 minutes each side.
  • Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.

THAI-STYLE GRILLED CHICKEN (GAI YANG)



Thai-Style Grilled Chicken (Gai Yang) image

Thai-Style Grilled Chicken (Gai Yang) is chicken marinated in garlic, lemongrass, cilantro, and fish sauce. The result is tender, golden brown, crispy skin chicken with layers of flavor. As the name implies, the chicken is usually grilled, but we've provided an oven roasting method that is nearly as good as the original.

Provided by Jess Smith via Inquiring Chef

Categories     Main Dish

Time 40m

Number Of Ingredients 11

2 stalks Lemongrass ((just use the lower few inches of the stalk, discard outer layers))
1/2 cup packed Cilantro stems and leaves
6 cloves Garlic
2 cloves Shallot
2 Tbsp Light or "White" Soy Sauce
2 Tbsp Sweet Soy Sauce
2 Tbsp Fish Sauce
¼ cup Cooking Oil ((I use grapeseed or avocado))
2 lbs Bone-in and Skin-on Chicken pieces ((wings, breasts, thighs, or legs))
Lime wedges
1/4 cup Cilantro leaves, chopped, for topping

Steps:

  • Marinate chicken:Combine lemongrass, cilantro, garlic, and shallot. Finely chop them with a knife or, better yet, combine them in a food processor and pulse until finely chopped (roughly the size of sesame seeds). Stir in light soy sauce, sweet soy sauce, fish sauce, and cooking oil. Add chicken and marinate for at least 2 hours and up to 2 days.
  • Remove chicken from marinade (reserve marinade if cooking in the oven) and lightly season the chicken with some salt and black pepper.
  • To grill chicken: Heat a grill, leaving one half over direct heat and one half over indirect heat. Brush the grates with some oil. Place chicken pieces over direct heat, cooking both sides until golden brown and lightly charred. Move the chicken to indirect heat, skin-side up, and close the lid. Continue grilling until an instant read thermometer reads 165° F (large, bone-in chicken breast, legs, and thighs can take 30-40 minutes; wings take 15 to 20). Remove each piece when ready.
  • To oven roast chicken:Heat oven to 400° F. Line a sheet pan with foil (the drippings will burn, so this will make clean-up easy) and top it with an oven-safe cooling rack (the cooling rack is optional but will allow air and heat to circulate under the chicken, helping it to cook more evenly). Add chicken, skin-side up. Spoon marinade over of chicken. Roast until an instant read thermometer reads 165° F (large, bone-in chicken breast, legs, and thighs can take 30-40 minutes; wings take 15 to 20). Remove each piece when ready.
  • Let chicken rest, covered, for 5 minutes.
  • Serve on its own or like we do with spicy dipping sauce (Sweet Chili Sauce is a crowd favorite) and sticky rice.

Nutrition Facts : Calories 386 kcal, Carbohydrate 12 g, Protein 30 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 116 mg, Sodium 1482 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

AUTHENTIC THAI GRILLED CHICKEN RECIPE (GAI YANG ไก่ย่าง)



Authentic Thai Grilled Chicken Recipe (Gai Yang ไก่ย่าง) image

If you're looking for a delicious way to make grilled chicken, look no further than Thai style grilled chicken known as gai yang (ไก่ย่าง). The chicken is marinated in heaps of garlic, black pepper, lemongrass, palm sugar, and some soy sauce for saltiness. Thai grilled chicken is juicy and full of amazing flavor! Here's the full video recipe: http://youtu.be/3l9omsiaO2M which you should watch before anything else. Also, for more authentic Thai recipes, click here. Enjoy!

Provided by Mark Wiens (https://www.eatingthaifood.com/)

Categories     Grilled Chicken

Time 2h

Yield 4

Number Of Ingredients 19

2 whole chickens (mine were 1.8 kilos each)
Bamboo sticks or skewers
Charcoal
Grill
4 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons palm sugar
1 tablespoon sweet dark soy sauce (you can use kecap manis)
8 tablespoons water
4 heads garlic (30 - 40 cloves)
2 stalks lemongrass
2.5 tablespoons black pepper corns
8 fresh coriander roots (or you can try the powder coriander roots)
1.5 tablespoons khao kua (see method here)
1.5 tablespoons chili flakes
1 tablespoon of sugar
3 tablespoons fish sauce
8 tablespoons tamarind juice (you can add more or less according to how strong it is and how sweet and sour you want your sauce)
Few sprigs of cilantro

Steps:

  • For this recipe, I'm going to cook 2 full chickens, together weighing in at 3.6 kilos. If you wanted, you could also make this recipe with 3 - 4 kilos of chicken pieces, or really, however much chicken you want.
  • For this gai yang (ไก่ย่าง) to be at its finest, it's best to marinate the chicken overnight and grill it the next day, but if you don't have the time, marinate the chicken for at least a few hours.
  • Peel about 4 bulbs of garlic, which should be about 30 - 40 cloves in all.
  • Thinly slice 2 stalks of lemongrass and cut off the roots of 8 stalks of coriander.
  • Now comes the hard part, pounding everything using a mortar and pestle (If you don't have a mortar and pestle you can blend the ingredients in a food processor (but I'd really recommend you invest in a Thai style mortar and pestle).
  • Add small amounts of garlic, lemongrass, black peppercorns, and coriander roots to the mortar and pestle and pound them until the oils come out, and you have a coarse paste. Keep pounding until all the marinade ingredients are finished. You'll probably need to load the mortar a few times.
  • Put all the pounded marinade ingredients in a mixing bowl, stir them up, and add 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of fish sauce, and 2 tablespoons of palm sugar. Mix everything together while adding about 8 tablespoons of water to the mixture. You should end up with a potent marinade that looks like a chunky garlicky sauce.
  • If you're using whole chickens, you'll want to butterfly cut them starting from the breast side down to the butt. Flatten the chickens out. This is going to prepare it for the grill (Watch the video to see how to do it).
  • In a big pan or mixing bowl start to rub the marinade on the chicken, making sure the garlic, herbs, and soy sauce go into all parts of the chicken. Rub down both chickens using all the marinade.
  • Cover the chickens and allow them to rest overnight. You might stir them a couple of times if you remember.
  • The next day, take out your chicken, and the first step is to light your charcoal. You want a low even heat, coals that aren't too hot, but a low and even.
  • Put the chicken on the grill and begin cooking!
  • Wait about 20 minutes or so (but monitoring them to make sure they don't burn), before making your first flip. You can baste the chicken with the extra marinade.
  • Cook the chicken on low heat for about 1.5 hours, until the chicken is cooked through to the bone and the skin is golden dark brown on the outside.
  • Take the chicken off the grill, and dismantle the bamboo supports.
  • If you have a Chinese cleaver, first cut the chicken in half from the neck to the butt, and from there cut off the drumstick, wing, and chop the rest of the chicken into strips.
  • Semi-dried tamarind pulp can usually be bought at the supermarket in a small block. To rehydrate it, get a couple tablespoons of hot water and start to work the tamarind into the hot water. This should turn it into a nice tamarind water sauce.
  • In a bowl, mix 1.5 tablespoons of khao kua (toasted sticky rice, recipe here), 1.5 tablespoons of chili flakes, 1 tablespoon of sugar, 3 tablespoons of fish sauce, and 8 tablespoons of tamarind juice.
  • Mix all of the ingredients together.
  • After mixing up the sauce, make sure you taste test. You're looking for the perfect sweet, sour, and salty combination. You might need to add more tamarind juice, more sugar, or more fish sauce to balance it out.
  • Top off your gai yang sauce with some chopped up cilantro.
  • Happy eating!

CLASSIC THAI BBQ GRILLED CHICKEN RECIPE (WITH TANGY DIPPING SAUCE)



Classic Thai BBQ Grilled Chicken Recipe (with Tangy Dipping Sauce) image

Try this classic Thai BBQ chicken recipe, marinated in a garlicky sweet and sour sauce, then easily barbecued (or oven-baked) to perfection.

Provided by Darlene Schmidt

Categories     Dinner     Entree

Time 50m

Yield 3

Number Of Ingredients 16

1/2 fresh chicken (chopped into small parts) or 4 pieces chicken
Marinade:
2 tbsp. soy sauce
1 tsp. dark soy sauce ( or 1 more tbsp. regular soy sauce)
2 tbsp. fish sauce
3 tbsp. sherry (cooking sherry works well too)
2 tbsp. brown sugar
1 tbsp. black peppercorns (crushed with pestle & mortar) or 1 tsp. coarsely-ground black pepper
10 cloves garlic (minced)
1 red chili (minced, to taste)
Dipping Sauce or Glaze:
2/3 cup rice vinegar (or another type of vinegar: white, white wine, or apple cider)
1/3 cup packed brown sugar
4 cloves garlic, minced
1 fresh red chili (minced) or 1/3 to 1/2 tsp. dried crushed chili or cayenne pepper
1 tbsp. fish sauce

Steps:

  • Combine all marinade ingredients in a bowl and stir well to dissolve the sugar.
  • Add chicken, turning several times to ensure the chicken is covered and literally bathed in the marinade. Cover and place in the refrigerator to marinate at least 2 hours, or overnight is even better.
  • To make the dipping sauce/glaze, place all the dipping sauce/glaze ingredients in a saucepan. Stir and bring to a boil (the smell will be quite pungent as the vinegar burns off). Reduce heat slightly to keep it on a gentle boil. When sauce has reduced to 1/3 and is bubbling all over the surface, remove from heat. The sauce will thicken as it cools and should taste tangy - a mixture of sweet, sour, salty, and spicy. Note that it's best to make the sauce right before eating, or it will thicken too much. If this happens, reheat and add a little water.
  • Brush your grill with a little vegetable oil, then grill the chicken, turning occasionally. Brush the chicken with the leftover marinade for the first 10 minutes or so, then discard marinade. (If the weather doesn't cooperate, see tip below recipe.)
  • Serve with the dipping sauce on the side, or spoon a little sauce over each piece of chicken as a glaze before serving. This dish goes well with a salad or served with rice. ENJOY! If the Weather Doesn't Cooperate: Cook the chicken in your oven!
  • Place chicken pieces on a grill pan or on a baking sheet lined with foil.
  • Bake at 375 degrees for approximately 45 minutes, or until chicken is nearly done (thicker pieces may need slightly longer).
  • Then Turn oven to the "broil" setting (on "high" if you have a choice), and move chicken to one of the upper racks of your oven.
  • Baste both sides of chicken with the leftover marinade, or with a little of the dipping sauce, then broil 3-5 minutes per side, or until fully cooked (stay near the oven for this process, or chicken may burn).

Nutrition Facts : Calories 690 kcal, Carbohydrate 66 g, Cholesterol 139 mg, Fiber 3 g, Protein 52 g, SaturatedFat 7 g, Sodium 1836 mg, Fat 24 g, ServingSize SERVES 2-3, UnsaturatedFat 15 g

THAI GRILLED CHICKEN WITH SWEET CHILE DIPPING SAUCE



Thai Grilled Chicken with Sweet Chile Dipping Sauce image

There are so many versions of this street food found in Thailand. Mine has been in our family for years, and we serve it with a tangy sweet chili sauce that really goes well with this easy dish. We often make a large quantity for parties as all our friends request this.

Provided by Michelle Chen

Categories     World Cuisine Recipes     Asian     Thai

Time P1DT45m

Yield 4

Number Of Ingredients 14

½ cup coconut milk
2 tablespoons fish sauce
2 tablespoons minced garlic
2 tablespoons chopped cilantro
1 teaspoon ground turmeric
1 teaspoon curry powder
½ teaspoon white pepper
½ (3 pound) chicken, cut into pieces
6 tablespoons rice vinegar
4 tablespoons water
4 tablespoons white sugar
1 teaspoon minced garlic
½ teaspoon minced bird's eye chile
¼ teaspoon salt

Steps:

  • 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 : Calories 332.3 calories, Carbohydrate 16.1 g, Cholesterol 72.8 mg, Fat 19 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 9 g, Sodium 768.5 mg, Sugar 12.9 g

THAI-STYLE GRILLED CHICKEN W/ SPICY SWEET AND SOUR DIPPING SAUCE



Thai-Style Grilled Chicken W/ Spicy Sweet and Sour Dipping Sauce image

This is from America's Test Kitchen and it's really good. I have also made it as a marinade for wings (just soaking them).

Provided by Mr Jackson

Categories     Chicken Breast

Time 1h1m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup granulated sugar
1/2 cup table salt
4 (12 ounce) chicken breasts, split bone-in, skin-on, about 12 ounces each (see note)
1 teaspoon red pepper flakes
3 small garlic cloves, minced (1 1/2 teaspoons)
1/4 cup distilled white vinegar
1/4 cup lime juice, from 2 to 3 limes
2 tablespoons fish sauce
1/3 cup granulated sugar
12 medium garlic cloves, minced (1/4 cup)
2 inches fresh ginger (about 2 inches)
2 tablespoons ground black pepper
2 tablespoons ground coriander
2/3 cup fresh cilantro leaves, chopped
1/4 cup lime juice, from 2 to 3 limes
2 tablespoons vegetable oil, plus more
vegetable oil, for grill grate

Steps:

  • To brine the chicken: Dissolve sugar and salt in 2 quarts cold water in large container or bowl; submerge chicken in brine and refrigerate at least 30 minutes but not longer than 1 hour. Rinse chicken under cool running water and pat dry with paper towels.
  • For the dipping sauce: Whisk ingredients in small bowl until sugar dissolves. Let stand 1 hour at room temperature to allow flavors to meld.
  • To make and apply the rub: Combine all rub ingredients in small bowl; work mixture with fingers to thoroughly combine. Slide fingers between skin and meat to loosen skin, taking care not to detach skin. Rub about 2 tablespoons mixture under skin. Thoroughly rub even layer of mixture onto all exterior surfaces, including bottom and sides. Repeat with remaining chicken pieces. Place chicken in medium bowl, cover with plastic wrap, and refrigerate while preparing grill.
  • To grill the chicken: Using chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 15 minutes. Empty coals into grill; build two-level fire by arranging all coals in even layer in one half of grill. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes (grill should be medium-hot; you can hold your hand 5 inches above grill grate for 4 seconds); scrape grill grate clean with grill brush. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe grill grate. Place chicken, skin-side down, on hotter side of grill; cook until browned, about 3 minutes. Using tongs, flip chicken breasts and cook until browned on second side, about 3 minutes longer. Move chicken skin-side up to cool side of grill and cover with disposable aluminum roasting pan; continue to cook until instant-read thermometer inserted into thickest part of breast (not touching bone) registers 160 degrees, 10 to 15 minutes longer. Transfer chicken to platter; let rest 10 minutes. Serve, passing sauce separately.
  • Taking Thai Chicken Indoors. If you don't have a grill, heat your oven to 450 degrees and adjust an oven rack to the lower-middle position, as food tends to brown more deeply and evenly toward the bottom of the oven. Set the brined, rubbed chicken on a flat wire roasting rack and place the rack over a baking sheet lined with foil. Roast the chicken for 15 minutes, rotate the pan, and then cook for an additional 15 minutes. The skin should be light golden brown, and an instant-read thermometer inserted into the thickest part of each breast (not touching any bone) should register 160 degrees. To get the same deep brown exterior that the grill provides, finish the chicken with a quick shot under the broiler (2 to 3 minutes, with the chicken 6 to 8 inches from the broiler element). This pass under the broiler will help to crisp the skin, but the skin will probably not be quite as crisp as it is in the grilled version. The flavors, however, will be just as good.

Nutrition Facts : Calories 855.4, Fat 39, SaturatedFat 10, Cholesterol 217.7, Sodium 15089.3, Carbohydrate 52.3, Fiber 2.5, Sugar 42.6, Protein 73

GRILLED CHICKEN WITH HOT AND SWEET DIPPING SAUCE



Grilled Chicken with Hot and Sweet Dipping Sauce image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons pepper-coriander root flavor paste, recipe follows
2 to 3 tablespoons Thai fish sauce
3 pounds chicken breasts or breasts and legs, chopped into 10 to 12 pieces
Hot and Sweet Dipping Sauce, recipe follows
2 teaspoons black peppercorns
5 to 6 large cloves garlic, coarsely chopped (about 2 tablespoons)
3 tablespoons coarsely chopped coriander roots
Pinch of salt
1 teaspoon Thai fish sauce
1/2 cup rice or cider vinegar
1/2 cup sugar
1 to 2 cloves garlic, finely minced
1/4 teaspoon salt
1 1/2 teaspoons dried red pepper flakes

Steps:

  • Place pepper-coriander root flavor paste in a large bowl and stir in the fish sauce. Place the chicken pieces in the marinade and turn to coat well. Let stand, covered, at room temperature for about 1 hour or in the refrigerator and for as long as 3 hours.
  • Heat a grill or preheat the broiler. If using a grill, place the chicken pieces 4 to 5 inches from the flame, bone side down, and grill until the bottom side is starting to brown, about 6 to 8 minutes. Then, turn over and cook until golden brown on the other side and the juices run clear when the meat is pierced.
  • If using a broiler, put the chicken pieces in a lightly oiled broiling pan, bone side up, place 4 to 6 inches from the broiler element, and cook for 8 to 10 minutes, or until the chicken is starting to brown. Turn the pieces over and broil for another 8 minutes, or until the juices run clear.
  • Transfer the chicken pieces to a platter and serve with dipping sauce and plenty of sticky rice.
  • Place the peppercorns in a mortar with the garlic and pound to a paste. Add the coriander roots and salt and pound to a paste. This will take 5 to 10 minutes; if you have a small blender or other food grinder that can produce a smooth paste, use it instead. Stir in the fish sauce. Will keep in a well-sealed glass jar for up to 4 days.
  • Yield: 2 to 3 tablespoons paste
  • Place the vinegar in a small non-reactive saucepan and heat to a boil. Add the sugar, stirring until it has completely dissolved, then lower the heat to medium-low and let simmer for 5 minutes.
  • Meanwhile, using a mortar and pestle or a bowl and the back of a spoon, pound or mash the garlic and salt to a smooth paste. Stir in the pepper flakes and blend well. Remove the vinegar mixture from the heat and stir in the garlic paste. Let cool to room temperature. Store sealed in a glass jar in the refrigerator for up to 2 days.

THAI CHICKEN



Thai Chicken image

A 20-minute entree that's sure to please picky eaters at your table, this Asian-inspired Thai chicken recipe is a great choice for last-minute dinners. If you have a little extra time, pair it with flavored rice and crisp-tender pea pods (see associated recipe) for a complete meal.

Provided by EatingWell Test Kitchen

Categories     Quick & Easy Low-Calorie Chicken Recipes

Time 20m

Number Of Ingredients 12

2 small skinless, boneless chicken breast halves (8 to 10 ounces total)
⅛ teaspoon salt
1 teaspoon canola oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
¼ cup unsweetened light coconut milk
2 tablespoons chopped fresh cilantro, divided
1 tablespoon peanut butter
¼ teaspoon ground pepper
¼ teaspoon crushed red pepper
1 cup 1 recipe Coconut Rice with Snow Peas (see associated recipe)
1 tablespoon chopped dry-roasted peanuts

Steps:

  • Sprinkle chicken with the salt. Heat oil over medium-high heat in a medium skillet. Add the chicken; reduce heat to medium. Cook for 8 to 12 minutes or until the chicken is no longer pink (170 degrees F), turning once halfway through cooking time. Remove the chicken from the skillet; cover to keep warm.
  • For sauce, add ginger and garlic to the skillet; cook about 30 seconds or until fragrant. Whisk together coconut milk, 1 tablespoon cilantro, the peanut butter, ground pepper, and crushed red pepper in a small bowl. Add mixture to the skillet. Cook and stir over medium-high heat until bubbly.
  • Slice the chicken. Place the chicken atop Coconut Rice with Snow Peas (if desired) and top the with the sauce. Sprinkle with the remaining 1 tablespoon cilantro and, if desired, peanuts.

Nutrition Facts : Calories 217.1 calories, Carbohydrate 4.1 g, Cholesterol 65.8 mg, Fat 9.3 g, Fiber 1 g, Protein 28.4 g, SaturatedFat 2.4 g, Sodium 265.9 mg, Sugar 0.8 g

THAI BARBECUE CHICKEN WITH SWEET-HOT DIPPING SAUCE



Thai Barbecue Chicken With Sweet-Hot Dipping Sauce image

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!

Provided by graffeetee

Categories     Chicken

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 11

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)

Steps:

  • Stir together all the marinade ingredients.
  • Add chicken and toss to coat.
  • Marinate at room temp 45 minutes or overnight, chilled.
  • Bring vinegar to a boil in a non-reactive pan.
  • Add sugar and simmer 5 minutes, stirring to dissolve the sugar.
  • Add the garlic, salt, and sambal and remove from heat.
  • Cool before serving.
  • Remove chicken from marinade and discard the marinade.
  • Grill or broil 7-10 minutes on each side, until juices run clear.
  • Serve with sticky rice and dipping sauce.

Nutrition Facts : Calories 831.6, Fat 40.9, SaturatedFat 11.4, Cholesterol 264.3, Sodium 1329.7, Carbohydrate 27.1, Fiber 0.2, Sugar 25.6, Protein 82.9

THAI GRILLED CHICKEN WITH HOT AND SWEET DIPPING SAUCE



Thai Grilled Chicken with Hot and Sweet Dipping Sauce image

Very lightly adapted from Jeffrey Alford and Naomi Duguid's "Hot Sour Salty Sweet." A few notes: 1) If you cannot find the (semi-mythical) cilantro roots, and you have not grown them in advance and frozen them for this very moment, do not despair. You can still make this-just chop up some cilantro stems instead. 2) If you are making this for small humans, you may want to reduce the number of black peppercorns in the flavor paste and red pepper flakes (and/or garlic) in the dipping sauce. (I have done both. I've even made an entirely separate dipping sauce; it's hardly any more work.)

Provided by Nicholas Day

Categories     Entree

Yield Serves 6

Number Of Ingredients 12

2 teaspoons black peppercorns
2 tablespoons garlic, chopped
3 tablespoons cilantro roots, chopped
Pinch salt
1 teaspoon fish sauce
1/2 cup rice or cider vinegar
1/2 cup sugar
1 to 2 cloves of garlic, chopped
1/4 teaspoon salt
1 and 1/2 teaspoons dried red pepper flakes
2 tablespoons fish sauce
3 pounds chicken parts, cut into 10 to 12 pieces total

Steps:

  • In a mortar and pestle, or a small blender or food processor, pound or blend the peppercorns and garlic into a paste. Add the cilantro roots and salt and pound everything into a paste again. Stir in the fish sauce.
  • For the dipping sauce: In a small saucepan, heat the vinegar to a boil. Add the sugar, stirring until it dissolves, then lower the heat to a simmer for 5 minutes. In the meantime, pound or mash the garlic and salt into a paste in a mortar or on a cutting board with the side of your knife. Stir the red pepper flakes into the sauce. When the vinegar and sugar mixture is done simmering, stir in the garlic paste and fish sauce and let the sauce cool to room temperature.
  • For the grilled chicken: After you've stirred the fish sauce into the peppercorn-cilantro root paste, toss the chicken parts in the mixture and marinate at room temperature for at least an hour or up to three hours in the fridge.
  • Prepare your grill. Remove the chicken from the marinade and grill until it is a beautifully golden brown and its juices run clear. Serve alongside the dipping sauce.

THAI GRILLED CHICKEN WITH HOT AND SWEET DIPPING SAUCE



THAI GRILLED CHICKEN WITH HOT AND SWEET DIPPING SAUCE image

Categories     Chicken     Dinner     Grill/Barbecue

Yield 6 servings

Number Of Ingredients 14

For the peppercorn-cilantro root paste:
2teaspoons black peppercorns
2tablespoons garlic, chopped
3tablespoons cilantro roots, chopped
Pinch salt
1teaspoon fish sauce
For the grilled chicken with sweet and hot dipping sauce:
1/2cup rice or cider vinegar
1/2cup sugar
1 to 2cloves of garlic, chopped
1/4teaspoon salt
1 and 1/2teaspoons dried red pepper flakes
2tablespoons fish sauce
3pounds chicken parts, cut into 10 to 12 pieces total

Steps:

  • In a mortar and pestle, or a small blender or food processor, pound or blend the peppercorns and garlic into a paste. Add the cilantro roots and salt and pound everything into a paste again. Stir in the fish sauce. For the dipping sauce: In a small saucepan, heat the vinegar to a boil. Add the sugar, stirring until it dissolves, then lower the heat to a simmer for 5 minutes. In the meantime, pound or mash the garlic and salt into a paste in a mortar or on a cutting board with the side of your knife. Stir the red pepper flakes into the sauce. When the vinegar and sugar mixture is done simmering, stir in the garlic paste and fish sauce and let the sauce cool to room temperature. For the grilled chicken: After you've stirred the fish sauce into the peppercorn-cilantro root paste, toss the chicken parts in the mixture and marinate at room temperature for at least an hour or up to three hours in the fridge. Prepare your grill. Remove the chicken from the marinade and grill until it is a beautifully golden brown and its juices run clear. Serve alongside the dipping sauce

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From yummly.com


THAI HOT AND SWEET DIPPING SAUCE - BERNARDIN
thai-hot-and-sweet-dipping-sauce-bernardin image
Thai Hot and Sweet Dipping Sauce. Perfect for cold Thai rice paper rolls, this sauce is also delicious with any type of deep-fried Asian appetizer, such as spring rolls, chicken balls or wontons. Try it alongside grilled chicken or perk up your next homemade …
From bernardin.ca


THAI GRILLED CHICKEN BREASTS WITH SPICY, SWEET, AND SOUR ...
2007-05-24 Print Recipe Thai Grilled Chicken Breasts with Spicy, Sweet, and Sour Dipping Sauce. Yield 4 servings Prep 20 Minutes ; Inactive 30 Minutes ; Cook 20 Minutes ; Total 1 Hour 10 Minutes ; …
From meatwave.com
Cuisine Thai
Total Time 1 hr 10 mins
Servings 4
  • To make the brine dissolve the salt and sugar in 2 quarts of cold water in a large container. Submerge the chicken in the brine, cover, and refrigerate for 30 minutes. Rinse the chicken and pat dry with paper towels.
  • Whisk together all ingredients of the dipping sauce until the sugar dissolves. Let stand at room temperature for 1 hour to allow the flavors to meld.
  • Combine all the rub ingredients in a small bowl and work with yours fingers to thoroughly combine. Carefully run your finger between the skin and meat of the chicken, taking care not to detach the skin. Rub 2 tablespoons of the mixture under the skin. Apply the remaining rub all over the chicken breasts.
  • Light 1 chimney full of charcoal, and when lit and covered in gray ash, dump and arrange on one side of the grill. Place chicken skin side down and grill until browned, about 3 minutes. Flip the chicken and brown on other side. Move the chicken breasts to the cool side of the grill and cover. Cook until the thickest part of the breast registers 160 degrees, about 10 - 15 minutes longer. Remove the chicken from the grill and allow to rest for 10 minutes. Serve with dipping sauce.


THAI DIPPING SAUCE - GLEBE KITCHEN
2017-03-26 This Thai dipping sauce has all the core South Asian flavours rolled into one. It works as a salad dressing or accompaniment to grilled meat and poultry. Course side. Cuisine Thai. Keyword …
From glebekitchen.com
4.8/5 (10)
Total Time 1 hr 15 mins
Category Side
Calories 146 per serving


FAST GRILLED CHICKEN WITH THAI DIPPING SAUCE RECIPE ...
2013-07-02 Fast Grilled Chicken with Thai Dipping Sauce Recipe (phase 1, induction) A spicy, sweet, Thai inspired dipping sauce that has less than half a carb per serving. Use with grilled …
From lowcarb-ology.com
Reviews 6
Category Light Dinner/Lunch, Low Carb Main
Cuisine American-Low -Carb, Thai-Low-Carb
Total Time 5 mins


THAI GRILLED CHICKEN WITH CILANTRO DIPPING SAUCE RECIPE ...
2013-12-07 Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining 1/4 teaspoon salt to a simmer, stirring. Simmer for 2 minutes.
From foodandwine.com
5/5 (482)
Servings 4
  • Light the grill or heat the broiler. In a blender or food processor, puree the jalapeños, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and 1/4 teaspoon of the salt. Put the chicken in a shallow dish and coat it with the cilantro puree.
  • Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook until just done, about 5 minutes longer.
  • Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining 1/4 teaspoon salt to a simmer, stirring. Simmer for 2 minutes. Pour the liquid into a small glass or stainless-steel bowl and let cool. Add the minced garlic, the 1 tablespoon chopped cilantro, the red-pepper flakes, and water. Serve each chicken breast with a small bowl of the dipping sauce alongside.


THAI-STYLE DIPPING SAUCE RECIPE - SWEET & TANGY - BOULDER ...
2020-07-07 One taste of this tangy, sweet sauce and you’ll be hooked. Sweet & Tangy Dipping Sauce. Made with signature flavors in Thai food dishes, it’s an exotic sauce perfect for ordinary …
From boulderlocavore.com
Ratings 16
Category Sauce
Cuisine Thailand
Total Time 20 mins
  • In a small saucepan over medium heat, combine white vinegar, sugar and ginger. Cook until sugar dissolves approximately 5 minutes.


THAI GRILLED CHICKEN WINGS WITH SWEET HOT GARLIC SAUCE ...
2020-07-04 Instructions. In a small, heavy saucepan, combine the sugar, water, vinegar, garlic, and salt. Bring to a rolling boil over medium heat. Stir to dissolve the sugar and salt and reduce the heat to …
From nanciemcdermott.com
Reviews 6
Category Appetizer
Cuisine Thai
Total Time 2 hrs 30 mins
  • Old-School: Using a mortar and pestle, crush the peppercorns to a fine powder. Add the cilantro roots and pound and grind well. Add the garlic, salt, and sugar and continue pounding, grinding, and scraping, until you have a fairly smooth paste. Stir in the soy sauce to make a fairly smooth paste. Add a little water if needed to soften the mixture.
  • New School: Grind peppercorns, or use ground pepper (yes, that is just fine; no worries.) In a blender or a small food processor, combine the pepper, cilantro roots or stems, garlic, salt, sugar, and soy sauce. Grind it all up into a fairly smooth paste. Pulse to grind it evenly and stop to scrape the sides down as you go. Add water if needed to move the blades.
  • Combine the seasoning paste with chicken in a large bowl, and toss to combine everything well. Cover and refrigerate for 1 to 2 hours, turning several times to season evenly. (Keeps well up to 12 hours, covered and refrigerated.)
  • To cook, prepare a grill. When hot enough to cook chicken, arrange chicken pieces over coals or heat and cook, turning often, until browned handsomely and cooked through. When chicken is done, transfer to a serving platter and serve hot or warm with Sweet-Hot Garlic Sauce and sticky rice


THAI GRILLED CHICKEN RECIPE WITH SPICY-SWEET DIPPING SAUCE ...
2015-05-27 For the grilled chicken with sweet and hot dipping sauce: ½ cup rice or cider vinegar. ½ cup sugar. 1 to 2 cloves of garlic, chopped. ¼ teaspoon salt. 1 …
From slate.com
Estimated Reading Time 2 mins


GRILLED CHICKEN WITH HOT AND SWEET DIPPING SAUCE RECIPE
Grilled chicken with hot and sweet dipping sauce recipe. Learn how to cook great Grilled chicken with hot and sweet dipping sauce . Crecipe.com deliver fine selection of quality Grilled chicken with hot and sweet dipping sauce recipes equipped with ratings, reviews and mixing tips.
From crecipe.com


THAI GRILLED CHICKEN WITH HOT AND SWEET DIPPING SAUCE ...
1 teaspoon fish sauce; 1/2 cup rice or cider vinegar; 1/2 cup sugar; 1 to 2 cloves of garlic, chopped; 1/4 teaspoon salt; 1 and 1/2 teaspoons dried red pepper flakes; 2 tablespoons fish sauce; 3 pounds chicken parts, cut into 10 to 12 pieces total
From punchfork.com


THAI GRILLED CHICKEN WITH SWEET CHILE DIPPING SAUCE
2021-07-08 1 red chilli pepper, deseeded and very finely chopped. 3 garlic cloves, peeled and crushed. 6tbsp fresh finely chopped flat-leaf parsley. 2tbsp fresh finely chopped oregano. 2tbsp red wine vinegar. 4tbsp olive oil. 1tsp sea salt flakes.
From 101recipes.com


THAI GRILLED CHICKEN WITH HOT AND SWEET DIPPING SAUCE ...
Jun 26, 2015 - Very lightly adapted from Jeffrey Alford and Naomi Duguid's "Hot Sour Salty Sweet." A few notes: 1) If you cannot find the (semi-mythical) cilantro roots, and you have not grown them in advance and frozen them for this very moment, do not despair. You can still make this—just chop up some cilantro stems instead. 2) If …
From pinterest.com


GRILLED CHICKEN WITH HOT AND SWEET DIPPING SAUCE RECIPES
2 tablespoons pepper-coriander root flavor paste, recipe follows: 2 to 3 tablespoons Thai fish sauce: 3 pounds chicken breasts or breasts and legs, chopped into 10 to 12 pieces: Hot and Sweet Dipping Sauce, recipe follows: 2 teaspoons black peppercorns: 5 to 6 large cloves garlic, coarsely chopped (about 2 tablespoons)
From tfrecipes.com


KASMA'S THAI BARBECUE CHICKEN RECIPE » TEMPLE OF THAI
Thai grilled chicken is one of the most delicious road-side (or hawker) meals in Thailand. Whenever we visit Thailand it is one of the first meals we stop for. Here cooking instuctor and author Kasma Loha-unchit offers us a recipe for Thai Barbecue Chicken with Sweet & Tangy Dipping Sauce which is perfect for summer. Serve with Steamed Sticky Rice and Papaya Salad for an authentic Thai taste ...
From templeofthai.com


THAI GRILLED CHICKEN WITH HOT AND SWEET DIPPING SAUCE RECIPES
2015-07-29 · For the grilled chicken with sweet and hot dipping sauce: 1 / 2 cup rice or cider vinegar; 1 / 2 cup sugar; 1 to 2 cloves of garlic, chopped; 1 / 4 teaspoon salt; 1 and 1 / 2 teaspoons dried red pepper flakes; 2 tablespoons fish sauce; 3 pounds chicken parts, cut into 10 to 12 pieces total; In This Recipe. Directions. For the peppercorn-cilantro root paste: In a …
From tfrecipes.com


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