Thai Grilled Chicken With Sweet & Spicy Dipping Sauce
- CHICKEN
- 3 medium cloves garlic
- 2 teaspoons whole black peppercorns, coarsely ground
- 2 tablespoons minced cilantro stems
- Pinch of salt
- 2 tablespoons fish sauce (see Tips)
- 1/2 cup "lite" coconut milk
- 4 pounds bone-in chicken drumsticks and thighs (about 12 pieces), skin removed, trimmed
- DIPPING SAUCE
- 1/2 cup rice vinegar or cider vinegar
- 1/2 cup sugar
- 1 teaspoon crushed red pepper
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- To prepare chicken: Combine garlic cloves, pepper, cilantro stems and pinch of salt in a large mortar or food processor or food mill and mash or pulse to a coarse paste. Transfer to a large bowl; stir in fish sauce and coconut milk. Add chicken and stir to coat with the marinade. Refrigerate, loosely covered, for at least 30 minutes and up to 1 hour.
- Preheat grill to medium. (No grill? See broiler variation, below.)
- To prepare sauce: Heat vinegar to a boil in a small nonreactive pan. Add sugar, stir to dissolve it, then reduce heat and simmer for 3 to 4 minutes. Add crushed red pepper and minced garlic; simmer for 1 minute more. Remove from the heat and stir in salt. Pour into a serving bowl and let cool to room temperature before serving.
- Remove the chicken from the marinade. (Discard marinade.) Oil the grill rack (see Tips). Grill, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part without touching bone registers 165u0b0F, 15 to 20 minutes.
- Serve the chicken with the dipping sauce.
- TIPS & NOTES
- Make Ahead Tip: Prepare sauce (Step 3) and hold at room temperature for up to 4 hours.
- Tip: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.
- Broiler Variation: Preheat broiler to high. Place chicken in a roasting pan and broil about 5 inches from the heat, leaving the oven door ajar. Check after 8 minutes or so; the chicken pieces should be browning. Turn them over and cook until an instant-read thermometer inserted into the thickest part without touching bone registers 165u0b0F, about 8 minutes more.
chicken, garlic, black peppercorns, cilantro stems, salt, fish sauce, coconut milk, chicken, dipping sauce, rice vinegar, sugar, red pepper, garlic, salt
Taken from www.epicurious.com/recipes/member/views/thai-grilled-chicken-with-sweet-spicy-dipping-sauce-52427511 (may not work)