Thai Grilled Chicken with Chile Dipping Sauce Recipe -
Thai Grilled Chicken with Chile Dipping Sauce Recipe
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Thai Grilled Chicken with Chile Dipping Sauce

Recipe by  

"Glazed chicken is served with a tangy sweet chili sauce - great for a crowd!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    1 day 45 mins


  1. In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
  2. Preheat grill for high heat.
  3. In a saucepan, combine vinegar, water, SPLENDA® Granulated Sweetener, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
  4. Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve remaining sauce on the side for dipping.
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  • Note
  • Serving Size: 3 1/2 ounces prepared chicken, 2 tablespoons sauce
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.

Reviews More Reviews

Oct 21, 2011

This is great chicken. So tasty. I used boneless skinless breasts and they were moist and delicious. I didn't make the sauce with Spenda as I don't care for it but for a person used to that taste I am sure it would be fine. Thanks for an inspiring recipe. BTW - if you don't have fish sauce use soy sauce.

Oct 03, 2014

This was good. Used No Sin Sugar instead of Splenda. I think you need the fish sauce for this one. Subbed crushed red pepper for the chile and it was SPICY.


5 Ratings

Jul 10, 2012

This was excellent. I followed the recipe exactly except I used Stevia instead of Splenda and a chile pepper out of my garden instead of the Bird's Eye and had to broil the chicken because I ran out of propane for the grill during preheat. I was out of rice, but will definitely serve this over Jasmine rice when I make it again. Thank you for sharing! This is a keeper.

Oct 26, 2012

i totally forgot the chile dipping sauce so that's why i'm going to give this the benefit of the doubt.. otherwise the marinade was quite bland.. i used light soy sauce instead of fish sauce and halved the turmeric.. used black instead of white pepper.. used this on chicken breasts.. squeezed some lemon on it.. maybe if it would have had lemon and a bit of salt or maybe if i used the fish sauce it wouldn't need the dipping sauce.. either way the chicken was enjoyed.. more so by my bf than me.. but either way.. ty for the recipe.. would like to see if the dipping sauce makes that much of a difference


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  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 5 g
  • 2%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 24.4 g
  • 49%
  • Sodium
  • 769 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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