Recipe by Michelle Chen
"There are so many versions of this street food found in Thailand. Mine has been in our family for years, and we serve it with a tangy sweet chili sauce that really goes well with this easy dish. We often make a large quantity for parties as all our friends request this."
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1/2 (3 pound)
chicken, cut into pieces
minced bird's eye chile
This is such a great recipe! I lived in Thailand for a year -- this is just like the kind of delicious chicken sold by street vendors all over Thailand. The chili sauce is key! Note: If you want a short cut, you can buy it in asian groceries. The Thai name is "Nam Jem", but it's often sold as "sweet chili sauce for chicken." The Vietnamese name for this sauce is "Nuoe cham ga." We always have a bottle of it on hand!
The flavor of the chicken seemed to contrast with the flavor of the dipping sauce. I really did enjoy the dipping sauce though...
Very good, strong flavor. The dipping sauce is perfect. Make sure you follow the recipe on it, though. I thought it would be too thin, so I simmered it longer and it turned into a really tasty, but thick (the consistency of thick honey) concoction after it cooled.
I'm not even close to being an allstar cook, but when I made this for my husband, his mind was blown. The marinade was so awesome I had to sample the chicken even though I am a lifetime vegetarian!!! Now I'm going to try it out with tofu also. And the dipping sauce can't be beat... just don't put your face over the steaming pan as you are making it-- trust me on this one. Thank you Michelle for submitting this ten-star recipe!
Quoted from 2 sources tonight, "This chicken is awesome." I made kabobs from marinated boneless skinless breasts (because thats what I had). Love the marinade - will definitely make again! Thanks!
This chicken recipe is delicious! I think the key, though, is a long marinating time. Not by choice, I ended up marinating chicken thighs for 2 1/2 days. Wow! Fabulous flavor!!
This chicken is AWESOME! I used drumsticks; next time will try it using wings. Great for parties because it tastes good served at room temp, too.
This was terrific. I ended up marinating the chicken for 3 days, wow! My only disapointment was that I did not find the coconut milk to have really lent it's flavor to the meat. Next time, I will make some extra marinade and baste the chicken as it cooks. We really liked the dipping sauce (also poured it on the basmati rice I had made for this meal, yum!) I found there was a "mising link" between the chicken and the sauce. It liked it's sweetness, but I think next time, I will tie the 2 items together by adding fresh ginger both to the marinade and to the dipping sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Grilled Chicken with Sweet Chile Dipping Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 171
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