Barbecued chicken with sweet vinegar sauce
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[edit] Description
This is the first Thai-style dish I ever attempted to make, after I 'discovered' how delicious Thai food is. This recipe is easy enough (for the beginner that I was 10 years ago) and the ingredients not too difficult to find. Prep time does not include the several hours to overnight marinading time.
[edit] Ingredients
- 2 lbs Chicken thigh fillets
- 1/2 cup coconut milk
- 4 cloves garlic, crushed
- 1 teaspoon cracked black peppercorns
- 2 teaspoons Sugar
- 2 teaspoons turmeric
- 2 teaspoons paprika
- 1 tablespoon chopped fresh cilantro, root if possible
- 1 teaspoon curry powder
- 2 small fresh red chilies, chopped
- 1 tablespoon oil
[edit] Sweet vinegar sauce
- 1 small fresh red chili, chopped
- 2 cloves garlic, crushed
- 1/2 cup white vinegar
- 2 tablespoons Sugar
[edit] Directions
Cut Chicken thighs in half and place in a bowl.
Combine the next 9 ingredients (garlic thru oil) and grind to a paste using a mortar and pestle.
Combine the paste with the Chicken and mix well; refrigerate several hours or overnight.
Just before serving, grill Chicken until tender, basting frequently with coconut milk.
Serve with sweet vinegar sauce.
Sweet vinegar sauce: Grind chili and garlic to a paste using a mortar and pestle.
Combine vinegar and Sugar in a pan, stir over heat, without boiling, until Sugar is dissolved.
Bring to a boil, simmer, uncovered, without stirring, until syrup just begins to color; remove from heat, cool slightly, stir in chili and garlic paste.
