Thai Grilled Chicken with Sweet Chile Dipping Sauce Recipe - Allrecipes.com
Thai Grilled Chicken with Sweet Chile Dipping Sauce Recipe
  • READY IN 1+ days

Thai Grilled Chicken with Sweet Chile Dipping Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    1 day 45 mins

Directions

  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, sugar, 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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Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 09, 2006

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!

 
Most Helpful Critical Review
Nov 16, 2008

The flavor of the chicken seemed to contrast with the flavor of the dipping sauce. I really did enjoy the dipping sauce though...

 
Mar 04, 2006

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.

 
Jan 18, 2005

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!

 
Sep 26, 2008

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!

 
Jul 09, 2004

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!!

 
Jan 25, 2004

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.

 
Jul 23, 2005

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.

 

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Nutrition

  • Calories
  • 332 kcal
  • 17%
  • Carbohydrates
  • 16.1 g
  • 5%
  • 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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