Thai-Style Grilled Chicken
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 5 tablespoons Thai fish sauce (or Vietnamese)
- 1⁄4 cup light brown sugar
- 1⁄4 cup coconut milk
- 2 1⁄2 tablespoons fresh lime juice
- 2 tablespoons five-spice powder
- 2 tablespoons soy sauce
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon curry powder (plus 1 tsp. additional)
- 6 lbs chicken, quartered, rinsed and patted dry (2 3-pound chickens)
- 8 leaves butter lettuce
- 2 medium tomatoes, quartered
- 2 medium cucumbers, sliced (1/4 inch thick)
- 1⁄2 red onion, sliced and separated into strips
-
Amerasian Dipping Sauce
- 1 1⁄2 cups rice vinegar
- 1⁄4 cup granulated sugar (plus 2 tbsp.)
- 2 tablespoons garlic, minced
- 1 tablespoon chili-garlic sauce (plus 1 tsp.)
directions
- In a small bowl, mix the fish sauce, brown sugar, coconut milk, lime juice, five-spice powder, soy sauce, crushed red chiles and curry powder. Set aside for at least 2 hours.
- Stir the marinade well. Place the chicken in a glass baking dish and coat thoroughly with the marinade. Transfer the chicken to 2 large heavy Ziploc plastic bags. Pour in any extra marinade. Press out any air and zip the bags to close. Set aside to marinate at room temperature for 2 hours, then refrigerate for at least 24 hours or up to 2 days, turning the bags occasionally.
- Light the grill. The fire is ready when you can hold your hand 7 inches above the coals for at least 4 seconds. Grill the chicken, bony sides down, for 1 1/2 minutes. then turn and grill 1 1/2 minutes to seal in the juices. Turn the chicken again and grill 6 minutes until the surface meat is firm. Turn and grill for 6 minutes longer. If the fire is too hot, the skin will char so watch carefully and turn the chicken if necessary. Grill the chicken, turning occasionally for 17 - 25 minutes longer. It is done as soon as the meat is white throughout and the juices run clear when the meat is deeply pierced.
- (Alternatively, preheat the broiler. Broil the chicken for about 35 minutes, beginning skin-side up and turning every 10 minutes).
- Serve the chicken on plates or a platter, garnished with lettuce, tomatoes, cucumber and red onion. Serve each person 1/4 cup of the dipping sauce in small dishes.
- For the dipping sauce, combine all of the ingredients in a medium bowl and whisk well to dissolve the sugar. Let stand at room temperature for at least 2 hours or overnight. Strain the sauce into a jar and refrigerate for up to 1 week.
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RECIPE SUBMITTED BY
DailyInspiration
United States