Thai BBQ chicken pieces

    (46)
    4 hours 20 minutes

    There are so many versions of this Thai street food chicken. Mine has been in our family for years, and we serve it with a tangy sweet chilli sauce that really goes well with this easy dish. Allow time to marinate this -overnight if you can.


    46 people made this

    Ingredients
    Serves: 4 

    • 1/2 cup (125ml) coconut milk
    • 2 tablespoons fish sauce
    • 2 tablespoons minced garlic
    • 2 tablespoons chopped coriander
    • 1 teaspoon ground turmeric
    • 1 teaspoon curry powder
    • 1/2 teaspoon white pepper
    • 750g chicken pieces
    • 6 tablespoons (120ml) rice vinegar
    • 4 tablespoons water
    • 4 tablespoons white sugar
    • 1 teaspoon minced garlic
    • 1/2 teaspoon minced bird's eye chilli

    Directions
    Preparation:4hours  ›  Cook:20min  ›  Ready in:4hours20min 

    1. In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, coriander, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
    2. To make the sauce, in a saucepan, combine the vinegar, water, sugar, 1 teaspoon minced garlic, chilli 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.
    3. Preheat the BBQ. Discard marinade, and place chicken on the barby. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving.
    4. Serve remaining sauce on the side for dipping.

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    Reviews and Ratings
    Global Ratings:
    (46)

    Reviews in English (38)

    by
    25

    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!  -  09 Jul 2006  (Review from Allrecipes USA and Canada)

    by
    18

    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.  -  04 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    11

    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!  -  18 Jan 2005  (Review from Allrecipes USA and Canada)

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