Reviewed: Oct. 27, 2006

AWESOME!!! Goes great with sweet potatoes.

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LOVIELOVER19

Cooking Level: Expert

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Sep. 7, 2006

I really liked this dish, but my picky husband did not. I thought the flavours were very unusual and wonderful, but if you don't like "thai" flavours, you might not like this one. It was very easy to prepare, and would be great if having company since you can make it a day ahead. I substituted real Thai peppers (about 7 of them) and it still wasn't too spicy.

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RoseanneM

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Monument, Colorado, USA

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Reviewed: Jan. 21, 2006

The sauce had a nice, interesting flavor-a nice change of pace. The fish sauce is definitely an acquired taste-strong! My children did not enjoy.

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HEATHER316

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 29, 2005

I made this for a family barbecue and was worried that I was going to have too much left over since there was so much food including other meat dishes. It was the only dish that was cleaned right out. I used chicken thighs (skin on) and ignored all the fuss about cilantro roots etc. and just used two bunches of cilantro with the heavier stems and roots cut off and discarded. I used an entire can of good quality coconut milk for basting only because I didn't want to waste any and it created a wonderful coating. There are lots of flare-ups on the BBQ but all the flipping is worth the reward at the end. I will make this often.

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PATTYMCNAMARA

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Reviewed: Aug. 9, 2005

This is by far the best chicken on the grill recipe I have tried in years!

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Joanne

Home Town: Montreal, Quebec, Canada

Living In: Hollywood, Florida, USA

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Reviewed: Jul. 25, 2005

I mixed the marinade in a ziplock bag and then added fresh chicken then put in deep freezer to take camping. It took a day or so to thaw in the cooler and was great on the grill however I did use a disposable tin tray to cook on, the marinade has a bright yellow color and would be a mess to clean off the grill or anything like clothing. I served it with a sesame ginger pasta salad and it was a nice change from meat and potato's.

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ALBIANNE

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Reviewed: Jul. 21, 2005

This chicken has an incredible flavor. My husband and daughter loved it. Two thumbs up. This is definitely a recipe for special guests. Would be great sliced horizontally over an Asian salad.

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SHANOU

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Reviewed: Jun. 28, 2005

This is delicious! My boyfriend dislikes fish sauce, so I used this soy sauce based stuff called Dragon Sauce, which I found at the grocery store. I will definitely make this again soon!

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SUNNYD203

Cooking Level: Intermediate

Living In: Bridgeport, Connecticut, USA

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Reviewed: Aug. 30, 2004

Kickin' marinade!! Even my kid liked it, and she's as picky as they come!! I would serve this with noodles and The Best Peanut Sauce on this website (tweaked with sweet curry powder or garam masala)

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JAVAJESS

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Reviewed: Jul. 6, 2004

I thought this was an excellent recipe. Easy to prepare, easy to make, quick to go. I also used just chicken breasts and they were moist and delicious. I added a couple of cloves of garlic not because I thought it was needed but becuase I thought it said to in the recipe. It was delicious!

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JCOPLAND

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Reviewed: Jun. 24, 2004

I made this for my entire family visiting from all over the state and they absoulutely loved it!!! the plate was cleared in minutes! thanks for the great recipe!!!! instead of coconut milk, i add 1/4 cup of coconut cream to the mix, and also brush the chicken w/the cream right before taking it off the grill!

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CRISMEZA

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Reviewed: Dec. 8, 2003

This was really yummy. I ended up broiling it instead.

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BINGADING

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Reviewed: Jun. 6, 2003

Excellent chicken! I thought the cilantro would be overpowering, but it wasn't. The taste was delicious and even my picky pre-teen children loved it. I used boneless chicken breasts, grilled about 7 minutes per side and they turned out moist and tender. I'd serve this to even the pickiest eaters because the taste is so flavorful.

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IM COOKIN

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Reviewed: May 5, 2003

Wasn't sure what part of the cilantro to use, so I just used mostly leaves, and probably not quite enough. I was a little concerned about an overwhelming cilantro flavor, but that was NOT a problem. We couldn't find "red hot chile peppers", so I used one "hot cherry pepper" (small, red, shaped like a habanero). They aren't too hot, but have a great flavor. Used 3 b/s chicken breasts, and grilled over high heat for a total of about 20 minutes; we kind of burned it, but wow, it was still really, really good! Just a tiny amount of heat. My husband suggested roasting the peppers next time, which would really increase the intensity of the peppers. Also, we used powdered coconut milk, which is REALLY convenient, and tasted just a good as freshly made or canned.

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Carrie Magill

Cooking Level: Expert

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Reviewed: Mar. 28, 2003

Wow! We've made this a couple times and LOVE it! Next time I'm going to put it on skewers to make grilling easier. (The smaller pieces are tastier, but they're hard to grill.)

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SEOTTO

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Reviewed: Jan. 13, 2003

This got top ratings at my house. I did add a couple of small garlic cloves to the marinade.

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FRSHHERBS

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Reviewed: Nov. 14, 2002

sorry, but this isn't good....thats all I have to say.

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AUNTAUNA

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Reviewed: Oct. 3, 2002

Mixed reviews in our house- I thought this was much to sweet and didn't have the balance of sweet and spicy I so enjoy with Thai food. I recommend making it hotter or adding garlic or something.

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MOLONEY

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: May 27, 2002

If you're looking for a "different" barbecue chicken recipe. This is it! Delicious and you can make it as spicy and hot as you want.

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KHENDRICKSON

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Reviewed: May 6, 2002

Delicious Thai Taste. My family thought it tasted just like they ordered it from their favorite Thai Restaurant. I served the chicken with Peanutty Noodles.

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