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Barbecued chicken with sweet vinegar sauce

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“This is the first Thai-style dish I ever attempted to make, after I 'discovered' how delicious Thai food is. This recipe is easy enough (for the beginner that I was 10 years ago) and the ingredients not too difficult to find. Prep time does not include the several hours to overnight marinading time.”

Ingredients Nutrition


  1. Cut chicken thighs in half and place in a bowl.
  2. Combine the next 9 ingredients (garlic thru oil) and grind to a paste using a mortar and pestle.
  3. Combine the paste with the chicken and mix well; refrigerate several hours or overnight.
  4. Just before serving, grill chicken until tender, basting frequently with coconut milk.
  5. Serve with sweet vinegar sauce.
  6. Sweet vinegar sauce: Grind chili and garlic to a paste using a mortar and pestle.
  7. Combine vinegar and sugar in a pan, stir over heat, without boiling, until sugar is dissolved.
  8. Bring to a boil, simmer, uncovered, without stirring, until syrup just begins to color; remove from heat, cool slightly, stir in chili and garlic paste.

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