Thai Grilled Chicken With Hot And Sweet Dipping Sauce Recipe

Name: Thai Grilled Chicken With Hot And Sweet Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the peppercorn-cilantro root paste:; 2 teaspoons black peppercorns; 2 tablespoons garlic, chopped; 3 tablespoons cilantro roots, chopped; Pinch salt; 1 teaspoon fish sauce; For the grilled chicken with sweet and hot dipping sauce:; 1/2 cup rice or cider vinegar; 1/2 cup sugar; 1 to 2 cloves of garlic, chopped; 1/4 teaspoon salt; 1 and 1/2 teaspoons dried red pepper flakes; 2 tablespoons fish sauce; 3 pounds chicken parts, cut into 10 to 12 pieces total

Servings: persons

For the peppercorn-cilantro root paste:
2 teaspoons black peppercorns
2 tablespoons garlic, chopped
3 tablespoons cilantro roots, chopped
Pinch salt
1 teaspoon fish sauce
For the grilled chicken with sweet and hot dipping sauce:
1/2 cup rice or cider vinegar
1/2 cup sugar
1 to 2 cloves of garlic, chopped
1/4 teaspoon salt
1 and 1/2 teaspoons dried red pepper flakes
2 tablespoons fish sauce
3 pounds chicken parts, cut into 10 to 12 pieces total

1
In a mortar and pestle, or a small blender or food processor, pound or blend the peppercorns and garlic into a paste. Add the cilantro roots and salt and pound everything into a paste again. Stir in the fish sauce.
2
For the dipping sauce: In a small saucepan, heat the vinegar to a boil. Add the sugar, stirring until it dissolves, then lower the heat to a simmer for 5 minutes. In the meantime, pound or mash the garlic and salt into a paste in a mortar or on a cutting board with the side of your knife. Stir the red pepper flakes into the sauce. When the vinegar and sugar mixture is done simmering, stir in the garlic paste and fish sauce and let the sauce cool to room temperature.
3
For the grilled chicken: After you've stirred the fish sauce into the peppercorn-cilantro root paste, toss the chicken parts in the mixture and marinate at room temperature for at least an hour or up to three hours in the fridge.
4
Prepare your grill. Remove the chicken from the marinade and grill until it is a beautifully golden brown and its juices run clear. Serve alongside the dipping sauce.

723

kcal

Calories

Fat

Carbs

108

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 14 ingredients. The key ingredients include: For the peppercorn-cilantro root paste:, 2 teaspoons black peppercorns, 2 tablespoons garlic, chopped, 3 tablespoons cilantro roots, chopped, and more.

Yes, Thai Grilled Chicken With Hot And Sweet Dipping 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 Grilled Chicken With Hot And Sweet Dipping Sauce

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