Thai Chicken With Hot-Sour-Salty-Sweet Sauce Recipe

Name: Thai Chicken With Hot-Sour-Salty-Sweet Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chopped cilantro; 2 tablespoons Asian fish sauce; 1 1/2 teaspoons freshly ground pepper; 4 whole chicken legs, skinned; 1/2 teaspoon tamarind concentrate, dissolved in 1 teaspoon water (see Note); 1/4 cup Asian fish sauce; 2 tablespoons lime juice, freshly squeezed; 1 clove (small) garlic, minced; 1 (small) Thai chile, seeded and minced; 2 teaspoons sugar; 1 tablespoon water; 1/2 tablespoon vegetable oil; 1/2 cup chopped cilantro

Servings: persons

1/4 cup chopped cilantro
2 tablespoons Asian fish sauce
1 1/2 teaspoons freshly ground pepper
4 whole chicken legs, skinned
1/2 teaspoon tamarind concentrate, dissolved in 1 teaspoon water (see Note)
1/4 cup Asian fish sauce
2 tablespoons lime juice, freshly squeezed
1 clove (small) garlic, minced
1 (small) Thai chile, seeded and minced
2 teaspoons sugar
1 tablespoon water
1/2 tablespoon vegetable oil
1/2 cup chopped cilantro

1
In a mini food processor, process the cilantro, fish sauce and pepper to a coarse puree. Coat the chicken with the marinade. Let stand at room temperature for 20 minutes.
2
In a bowl, combine the dissolved tamarind with the fish sauce, lime, garlic, chile, sugar and water.
3
Preheat the oven to 400u00b0. Light a grill. Rub the chicken with the oil and rub the grill with an oiled paper towel. Grill the chicken over moderately high heat, turning, until charred, 12 minutes. Transfer the chicken to a baking sheet and roast for 30 minutes, until cooked.
4
Just before serving, stir the cilantro into the dipping sauce and serve with the chicken.
5
Tamarind concentrate is available at Indian and Latin food shops.
6
Nutrition data per one serving.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup chopped cilantro, 2 tablespoons Asian fish sauce, 1 1/2 teaspoons freshly ground pepper, 4 whole chicken legs, skinned, and more.

Yes, Thai Chicken With Hot-Sour-Salty-Sweet Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Chicken With Hot-Sour-Salty-Sweet Sauce

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