Views: 0 Author: Site Editor Publish Time: 09-04-2021 Origin: Site
Preparation time: 20 minutes
Cooking: 50 minutes
This grilled chicken recipe truly combines all the flavors and exquisiteness of Thai cooking! Just like American French fries screaming and dipped in tomato sauce, Thai grilled chicken tastes so amazing.
The charcoal grill emits aromatic smoke and injects a welcome smoky flavor into the marinated chicken. The addition of sweet and spicy sauce is another flavor. Of course, you can also add special homemade Thai sauce as a dipping sauce or glaze, this dish will become the life of your dinner or lunch party!
INGREDIENTS
MARINATED CHICKEN WINGS
1/2 fresh chicken (chopped into small parts) or 4 pieces chicken
Marinade:
2 tbsp. soy sauce
1 tsp. dark soy sauce (or 1 more tbsp. regular soy sauce)
2 tbsp. fish sauce
3 tbsp. sherry (cooking sherry works well too)
2 tbsp. brown sugar
1 tbsp. black peppercorns (crushed with pestle & mortar) or 1 tsp. coarsely-ground black pepper
10 cloves garlic (minced)
1 red chili (minced, to taste)
Dipping Sauce or Glaze:
2/3 cup rice vinegar (or another type of vinegar: white, white wine, or apple cider)
1/3 cup packed brown sugar
4 cloves garlic, minced
1 fresh red chili (minced) or 1/3 to 1/2 tsp. dried crushed chili or cayenne pepper
1 tbsp. fish sauce
step
Combine all the marinade ingredients and stir well to dissolve the sugar.
Add the chicken and stir a few times to make sure that the chicken is marinated and submerged in the marinade. Cover the refrigerator for at least 2 hours, or overnight is better.
Make the dipping sauce/glaze: Put all the dipping sauce/glaze into the pot, stir and boil (when the vinegar burns, the smell will be very pungent). Reduce the heat slightly to keep it in a mild boiling state. When the sauce is reduced to 1/3 and bubbling over the entire surface, turn off the heat. The sauce will thicken as it cools and should have a strong flavor-a mixture of sweet, sour, salty and spicy. Please note that it is best to make the sauce before eating, otherwise it will thicken.
Brush the grill with a little vegetable oil, then grill the chicken, turning it occasionally. Brush the chicken with the remaining marinade for the first 10 minutes, then pour out the marinade.
Serve with dipping sauce, or add a little seasoning as a glaze, and then you can eat it.
If the weather is not very good:
Cook chicken in the oven! Place the chicken pieces on a baking sheet or a baking sheet lined with foil.
Bake at 375 degrees for about 45 minutes, or until the chicken is almost cooked (thicker pieces may take a little longer).
Then turn the oven to "high", and then move the chicken to the upper shelf of the pellet grill.
Use the remaining marinade or a little dipping sauce to batter the sides of the chicken, and then bake each side for 3-5 minutes, or until fully cooked (this process should be left near the oven, otherwise the chicken may burn).
