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Thai Barbecue Chicken W/ Spicy Dipping Sauce

  • 30minutes
  • 252calories

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Source: thai.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 9.85 ml black peppercorns

  2. 5 large garlic cloves , minced

  3. 1/4 ml salt

  4. 14.79 ml coriander seed (OR 3 T. fresh coriander root)

  5. 44 1/37 ml Thai fish sauce

  6. 907.18 g boneless chicken breasts , cut into strips (can also use 2 lbs. chicken wings)

  7. 118 1/59 ml rice vinegar (or cider vinegar)

  8. 118 1/59 ml sugar

  9. 7 1/39 ml crushed red pepper flakes (or to taste)

  10. 2 large garlic cloves , minced

Instructions Jump to Ingredients ↑

  1. To make the sauce, bring vinegar to a boil in small non-reactive sauce pan. Add sugar and stir till dissolved. Reduce heat to medium and let simmer 5 minutes. Add 2 cloves garlic and crushed red peppers. Cool to room temperature and pour into glass jar. Leftovers will keep in the fridge for a couple weeks.

  2. To make the meat, combine peppercorns, 5 cloves garlic, coriander seed, and fish sauce in mini food processor. Whir till a lumpish paste forms (if needed, finish grinding with a mortar and pestle). Spread paste over chicken and cover. Marinate in the refrigerator for several hours.

  3. Preheat a grill or broiler. Thread meat onto skewers and grill for 3-4 minutes on a side. Serve with dipping sauce.

  4. Marination time not included in time to make.

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