Thai Grilled Chicken With A Chili Dipping Sauce
Thai Grilled Chicken With A Chili Dipping Sauce
You will find this recipe quite refreshing and with the dipping sauce it really adds a new element to the whole dish.
Ingrediënten
- 1.36 Kg Chicken Breast Cut Into Pieces
- 120 ml Coconut Milk
- 2 Tablespoons Fish Sauce
- 2 Tablespoons Garlic Minced
- 2 Tablespoons Fresh Chopped Cilantro
- 1 Teaspoon Ground Turmeric
- 1 Teaspoon Curry Powder
- ½ Teaspoon White Pepper
Dipping Sauce
- 6 Tablespoons Rice Vinegar
- 4 Tablespoons Water
- 4 Tablespoons Sugar
- ½ Teaspoon Minced Birds Eye Chilli
- 1 Teaspoon Garlic Minced
- ¼ Teaspoon Salt
Instructies
- In a shallow dish mix the coconut milk, fish sauce, garlic, cilantro, turmeric, curry powder and white pepper.
- Then when thoroughly combined add the chicken pieces and turn them over in the sauce so that they are completely coated.
- Cover and place in the refrigerator for 4 hours or overnight to let the chicken pieces marinate in the sauce.
- Whilst the chicken is marinating you can now make the sauce.
- To do this you place the vinegar, water, sugar, garlic, chili and salt in to a saucepan and bring this mixture to the boil.
- Now lower the heat and let the mixture simmer for about 5 minutes.
- It is important you stir the sauce from time to time to prevent it sticking to the base of the saucepan and burning.
- Remove from heat and allow to cool before placing into a serving bowl.
- When cooking the chicken on the barbecue make sure that the grill has been lightly oiled first.
- Cook each piece of chicken for 10 minutes on each side or until the juices start to running out of them clear.
- Brush them with a little of the sauce you made earlier before serving, whilst the rest remains in the serving dish and which people can then dip the chicken wings into if they wish.
