Recipe by Timothy H.
Marinated in a garlicky sweet and sour sauce, the chicken pieces are then easily barbecued or oven-baked to perfection.Special homemade Thai sauce as either a dipping sauce or a glaze.
- 1⁄2 fresh chicken (chopped into small parts, OR 4-8 fresh chicken thighs)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce (OR 1 more Tbsp. regular soy sauce)
- 2 tablespoons fish sauce
- 3 tablespoons sherry wine (cooking sherry works well too)
- 2 tablespoons brown sugar
- 1 tablespoon black peppercorns (crushed with pestle & mortar,, OR coursely ground with coffee grinder or pepper mill)
- 10 garlic cloves, minced
DIPPING SAUCE or GLAZE
- 1⁄2 cup rice vinegar (OR other type of vinegar ( white, white wine, or apple cider)
- 1⁄3 cup brown sugar, lightly packed
- 4 garlic cloves, minced
- 1 -2 fresh red chilies, minced or 1⁄3-1⁄2 teaspoon dried crushed chili or 1⁄3-1⁄2 teaspoon cayenne pepper
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
Directions See How It's Made
- 1.Combine all marinade ingredients in a bowl and stir well to dissolve the sugar.
- 2.Add chicken parts or thighs, turning several times to ensure the chicken is covered with marinade.
- 3.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.
- 4.To make the dipping sauce/glaze, place all the dipping sauce/glaze ingredients in a sauce pan. Stir and bring to a boil.
- 5.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.
- 6.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.
- 7.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.