Chicken Thai BBQ/Grilled Chicken

Name: Chicken Thai BBQ/Grilled Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 serving(s)
Ingredients: 1/2 fresh chicken (chopped into small parts, OR 4-8 fresh chicken thighs); 2 tablespoons soy sauce; 1 teaspoon dark soy sauce (OR 1 more Tbsp. regular soy sauce); 2 tablespoons fish sauce; 3 tablespoons sherry wine (cooking sherry works well too); 2 tablespoons brown sugar; 1 tablespoon black peppercorns (crushed with pestle & mortar,, OR coursely ground with coffee grinder or pepper mill); 10 garlic cloves, minced; 1/2 cup rice vinegar (OR other type of vinegar ( white, white wine, or apple cider); 1/3 cup brown sugar, lightly packed; 4 garlic cloves, minced; 1/3-1/2 teaspoon dried crushed chili or 1/3-1/2 teaspoon cayenne pepper; 1 tablespoon fish sauce; 1 tablespoon soy sauce

Submitted by Tim_John

"Marinated in a garlicky sweet and sour sauce, the chicken pieces are then easily barbecued or oven-baked to perfection.Special homemade Thai sauce as either a dipping sauce or a glaze."

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photo by gailanng

Ready In:: 50mins
Ingredients:: 14
Serves:: 2

ingredients

¹⁄₂ fresh chicken (chopped into small parts, OR 4-8 fresh chicken thighs)
MARINADE
2 tablespoons soy sauce
1 teaspoon dark soy sauce (OR 1 more Tbsp. regular soy sauce)
2 tablespoons fish sauce
3 tablespoons sherry wine (cooking sherry works well too)
2 tablespoons brown sugar
1 tablespoon black peppercorns (crushed with pestle & mortar,, OR coursely ground with coffee grinder or pepper mill)
10 garlic cloves, minced
DIPPING SAUCE or GLAZE
¹⁄₂ cup rice vinegar (OR other type of vinegar ( white, white wine, or apple cider)
¹⁄₃ cup brown sugar, lightly packed
4 garlic cloves, minced
1 -2 1/3-1/2 teaspoon dried crushed chili or 1/3-1/2 teaspoon cayenne pepper
1 tablespoon fish sauce
1 tablespoon soy sauce

directions

1.Combine all marinade ingredients in a bowl and stir well to dissolve the sugar.
2.Add chicken parts or thighs, turning several times to ensure the chicken is covered with marinade.
3.Cover and place in the refrigerator to marinate while you heat up the grill and prepare the dipping sauce. OR allow chicken to marinate overnight, or up to 24 hours.
4.To make the dipping sauce/glaze, place all the dipping sauce/glaze ingredients in a sauce pan. Stir and bring to a boil.
5.Reduce heat to medium-low. Allow sauce to simmer for 10-15 minutes, stirring occasionally. The sauce will thicken as it cooks and become tangy - a mixture of sweet, sour, salty, and spicy.
6.Tip: this sauce can be served warm, at room temperature, or cold, so you can easily make it ahead of time and keep in the refrigerator until needed.
7.Brush your grill with a little vegetable oil, then grill the chicken, turning occasionally. Brush the chicken with the leftover marinade for the first 10 minutes or so, then discard marinade.

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Reviews

We quibbled over who'd get the last thigh, but I was at a disadvantage. I'm a lover, not a fighter.

gailanng
Lots of flavor here! Great marinade and glaze. The weather turned bad so I ended up baking the chicken thighs, but looking forward to doing this again on the grill. May try the glaze on some salmon too! Made for My 3 Chefs game.

Outta Here
Fantastic. Don't have a grill so baked at 350 for 20 minutes and then sauced it up every 5 minutes for another 15 and came out perfect. Paired well with a California Zin and watermelon salad. Definite repeat

Brian F.