Tempting Thai Recipes: A Complete Cookbook of Spicy Asian Dish Ideas! by Anthony Boundy

Author:Anthony Boundy [Boundy, Anthony]
Language: eng
Format: epub
Publisher: UNKNOWN
Published: 2019-04-08T18:30:00+00:00

16 – Grilled Thai Chicken in Chili Sauce

The chicken in this type of dish is usually split open before grilling, but this smoky dish has it cut in pieces, and the effect is much the same. You can use cilantro root for a traditional taste, but cilantro stems and leaves work fine, too.

Makes 4 Servings

Cooking + Prep Time: 9 hours 50 minutes including 8 hours marinating time

Ingredients: • 1/2 cup of vinegar, white

• 1 cup of sugar, granulated

• 10 peeled whole garlic cloves

• 5 chopped, peeled garlic cloves

• 2 1/2 tsp. of white pepper, ground

• 1 x 3 to 4-pound chicken, cut in eight pieces

• 2 tbsp. of oil, canola

• 1/3 cup of soy sauce, low sodium

• 1 cup of chopped cilantro stems and leaves

• 1 tbsp. of red chili flakes, crushed

• Salt, kosher, as desired

Instructions:

1. Place the chicken into a 13”x9” oven safe dish. 2. Pulse whole cloves of garlic along with white pepper, oil, soy sauce and cilantro in food processor until the mixture is smooth. Rub 3/4 of this marinade over the chicken. Cover the baking dish with cling wrap and refrigerate overnight. Save the rest of the marinade.

3. Bring 1 cup of water plus salt, vinegar, sugar and chopped garlic to boil in small sauce pan. Stir while cooking until sauce reduces by 1/2. This should take 10-15 minutes. Add the chili flakes and stir. Allow the sauce to cool.

4. Set gas grill to high heat. Grill the chicken on the hottest area on grill. Turn as needed and baste with the leftover marinade, till cooked through and charred slightly. This usually takes

25 to 30 minutes. Serve with the chili sauce.

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