Thai Grilled Chicken with Sweet Chile Dipping Sauce Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Jul. 9, 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!!
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Living In: Playa Del Carmen, Quintana Roo, Mexico

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Reviewed: Jun. 29, 2004
My family really enjoyed this dish and we especially enjoyed the dipping sauce. I didn't know what bird's eye chile is so I subsituted with red chile flakes and I used baker's sugar (very fine sugar). I will definately make this again but next time I will double the dipping sauce. Thank you Ms. Chen, this is a great addition to our grilling recipes.
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Reviewed: Feb. 22, 2004
Excellent Recipe - I reccommend also adding just a squeeze of LIME to the chicken before serving it...it really gives the flavor a kick. We skipped the dipping sauce though. Thank you...our whole family enjoyed this very much :-)
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Reviewed: Feb. 16, 2004
WOW! This chicken is identical to the Gai Yang from my favorite Thai restaurant! It's so tender and flavorful. I skipped the cilantro (not a fan of it) and there was plenty of zing from the other spices. I served with jasmine rice. The dipping sauce needed some extra sugar. I've been looking for this recipe for years! THANK YOU MICHELLE!
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Reviewed: Aug. 21, 2003
This was Great!! Was a bit worried that the garlic would be to much, but came out with a nice and not over powering flavour. I didn't make the sauce, but went for a brand name bottled Thai Garlic Chile sauce served over cool rice with chopped cilantro and added some peanut sauce on the side as well. Like another reviewer put on skewers over the bbq. Think will try in salad with some peanuts and mandrin orange slices.
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Reviewed: Apr. 28, 2003
I found this an interesting way to marinate chicken and the flavours were quite pleasant. I put in extra cumin so that spice seemed stronger than any other flavour. I used a whole can of coconut milk, and even though it marinated overnight it didn't seem to come through. However, it created a very tender piece of meat and in the future I might play with the level and combination of ingredients. I used chicken breast meat and cut them into bite-sized pieces and skewered them over the grill. The sauce didn't seem to have as much appeal. The flavour from the chicken itself is probably good enough to stand on its own.
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Reviewed: Apr. 12, 2003
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.
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Displaying results 31-37 (of 37) reviews

 
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