In case you haven't noticed, I've been on a bit of a Thai food kick lately. I searched around for another simple-sounding recipe and found this one. It finally stopped raining today so I got out the grill and tried it out. This will definitely be made again soon! The combination of sweet, salty, and a little bit spicy made this a winner.
- 1/2 fresh chicken, chopped into small parts, OR 4-8 fresh chicken thighs
- 2 Tablespoons soy sauce or tamari
- 1 teaspoon dark soy sauce (or 1 more Tablespoon tamari)
- 2 Tablespoons fish sauce
- 3 Tablespoons sherry (cooking sherry works well too)
- 2 Tablespoons light brown sugar
- 1 ablespoons black peppercorns, lightly crushed with pestle & mortar, OR lightly ground with coffee grinder
- 10 cloves garlic, minced
- 1/2 cup rice vinegar OR white wine vinegar (or substitute 1/3 cup white vinegar)
- 1/3 cup light brown sugar, lightly packed
- 4 cloves garlic, minced
- 1-2 fresh red chilis, minced OR 1-2 teaspoon Thai red chilli sauce
- 1 Tablespoon fish sauce
- 1 Tablespoon soy sauce or tamari
- Combine all marinade ingredients in a bowl and stir well to dissolve the sugar.
- Add chicken parts or thighs, turning several times to ensure the chicken is covered with marinade.
- Cover and place in the refrigerator to marinate while you heat up the grill and prepare the dipping sauce. OR allow chicken to marinate overnight, or up to 24 hours.
- To make the dipping sauce, place all the dipping sauce ingredients in a sauce pan. Stir and bring to a boil.
- Reduce heat to medium-low. Allow sauce to simmer for 10-15 minutes, stirring occasionally. The sauce will thicken as it cooks and become tangy - a mixture of sweet, sour, salty, and spicy. If it's not quite spicy enough for your taste, add a dash of cayenne pepper.
- Tip: this sauce can be served warm, at room temperature, or cold, so you can easily make it ahead of time and keep in the refrigerator until needed.
- 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. Cook until chicken is done.
- Serve with the dipping sauce on the side, OR spoon a little sauce over each piece of chicken as a glaze before serving.
I used 6 boneless skinless chicken thighs, and it came out great. It took a little less time to cook than bone-in pieces probably would have, so I just brushed the marinade on it twice and then let it cook the rest of the way on the grill. Goes great with steamed veggies, would also be good over rice.
Update: I've made this twice now. The second time, I used breasts and served it over jasmine rice. Delicious both ways!