Reviewed: Nov. 9, 2009

Pretty good. Worth trying. I marinated for 24 hours but would recommend longer if possible. I used chicken thigh parts and lifted the skin to get the marinade under there. We grilled them. Yum! I was not crazy about the sauce and they were plenty flavorful and moist without.

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Lauren

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Reviewed: Nov. 5, 2009

Delicious and simple.

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Smartyounglady

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2009

We LOVED that recipe! It was simple and had lots of flavors. Definitely a keeper! Thanks!

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Sophie

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Reviewed: Mar. 28, 2009

I didnt add tumeric because I didnt have any. BUT just the way it was!!! one word...AWESOME!!! I used chicken wings and my crew inhaled them. I didnt make the sweet chili dipping sauce because I already had some handy in a bottle!! Will make this again VERY soon!

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Acapulco Tanja

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Acapulco, Guerrero, Mexico

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Reviewed: 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...

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Sarah Elizabeth

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: 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!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Sep. 15, 2008

The dipping sauce is phenomenal! And the chicken isn't bad either ;) I think next time I will make the chicken on skewers or make something like chicken fingers.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Jun. 23, 2008

Absolutely delicious. We frequently bake it in the oven rather than grilling, but both ways are great.

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tbednarick

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Reviewed: Nov. 5, 2007

This was delicious! I cut the chicken into 1" pieces before marinating and only marinated one day. I put the pieces on skewers for grilling and recoated with the marinade about halfway through cooking. I also substituted a serrano pepper for the bird's eye chile. Otherwise I followed the recipe exactly and was really happy with the results. The chicken was very juicy and tender and the sauce was the perfect combination of sweet and spicy. My husband loved it as well; we ended up with no leftovers!

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Rayna

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Reviewed: Mar. 29, 2007

Hubby gave this a 9.75 out of 10 - loved it! I doubled the marinade, and I doubled the dipping sauce. I didn't have birds eye chili so I substituted 1 tsp Cayenne Pepper and a couple of tablespoons of jarred cayenne chillis, cut up into little pieces. I used chicken breasts cut into strips and stir fried because I was worried I'd over-do the chicken on the grill. Thanks for the great recipe!

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Jodi

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2007

Excellent! Use less or no water in the dipping sauce or it's too thin.

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CICI2

Cooking Level: Expert

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Reviewed: Sep. 10, 2006

Without altering a thing, I thought this was delicious. The bonus is that it is easy to make!!

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cecilpea

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Reviewed: Jul. 9, 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!

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Josunae

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Reviewed: Mar. 4, 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.

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EXARMYMEDIC

Cooking Level: Expert

Home Town: Eagar, Arizona, USA

Living In: Sunnyvale, California, USA

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Reviewed: 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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Stephanie M.

Cooking Level: Intermediate

Home Town: Sherbrooke, Quebec, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Jul. 16, 2005

Pretty good chicken recipe. My husband used chicken breasts instead of half a chicken and marinated them in the curry mixture overnight. Next time he says he'd cut the amount of fish sauce in half because it made the chicken pretty salty. The dipping sauce is a thin (watery) sauce, but that's not uncommon for Vietnamese and Thai dishes. Overall, the dish had good flavor and was easy to make. Just reduce the fish sauce in the marinade!

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MAJORSKY

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Sacramento, California, USA

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Reviewed: Jun. 23, 2005

It would probably be more stars if I had marinated chicken longer. It didn't seem to have much flavor. But the dipping sauce, while stinking up my entire house, was awesome. I will probably double or triple that next time. We loved it.

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MOMOFZO

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Reviewed: May 22, 2005

served this at a party, chicken was blah blah blah ! But now the positive, the dipping sauce my brother in law (chef) liked ! And thats about it!

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VODKANTONIC

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Reviewed: Apr. 14, 2005

This was very good. I think next time I might use the marinade for kabobs. We weren't crazy about the dipping sauce. It is still delicious without it.

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