Authentic Thai Grilled Chicken Delight
Indulge in the rich, aromatic flavors of this Authentic Thai Grilled Chicken Delight, inspired by the bustling street food scene of northeastern Thailand. Adapted from Nancie McDermott's acclaimed 'Real Thai', this recipe captures the essence of Thai cuisine with its harmonious blend of spicy, tangy, and savory notes. The chicken is marinated to perfection in a fragrant garlic and cilantro paste, then grilled over hot coals until juicy and charred. Serve it alongside a luscious, sweet, and tangy dipping sauce and fragrant jasmine rice for a truly memorable meal. As an added twist, consider using Cornish game hens for an exquisite presentation and fantastic flavor! Perfect for summer barbecues or a delightful weeknight dinner, this dish guarantees a feast for the senses. Prep time includes 1-2 hours of marinating for optimal flavor infusion.
6
Servings
433
Calories
13
Ingredients
Ingredients
whole white or black peppercorns
2 teaspoons (whole)
cilantro leaf with stems
1/4 cup (coarsely chopped)
garlic
1/4 cup (coarsely chopped)
sugar
1 cup (granulated)
water
1/2 cup (room temperature)
distilled white vinegar
1/2 cup (none)
garlic
2 tablespoons (finely minced)
salt
1 teaspoon (to taste)
chili-garlic sauce
1 tablespoon (available in the Asian section)
soy sauce
2 tablespoons (none)
salt
1 teaspoon (none)
chicken pieces
4 lbs (cut into pieces)
hot cooked long-grain rice or jasmine rice
as needed (cooked)
Instructions
1
Start by making the marinade: In a mortar and pestle or spice grinder, crush the white or black peppercorns until finely ground. Combine the ground pepper with chopped cilantro and garlic, mixing until a smooth paste forms. If needed, add a dash of oil or water to aid in grinding.
2
Next, prepare the dipping sauce by placing sugar, water, vinegar, minced garlic, and salt in a small non-reactive saucepan. Bring the mixture to a rolling boil over medium heat, while being cautious of the pungent smells. Stir well to dissolve the sugar, then reduce the heat and simmer until the mixture thickens into a light syrup, about 20 minutes. Once thickened, remove from heat and stir in the chili-garlic sauce. Allow it to cool to room temperature, and if not using immediately, transfer to an airtight jar for storage at room temperature for up to 2-3 days.
3
In a 1-gallon ziplock bag, combine 1/3 cup of the cilantro-pepper paste with soy sauce and, if desired, additional salt. Add chicken pieces to the bag, sealing it tightly, and shake gently until all pieces are well-coated with the marinade. Place the bag in the refrigerator and let the chicken marinate for 1-2 hours, turning occasionally to ensure even flavor distribution.
4
Prepare your grill by arranging hot coals for direct heat or preheating your gas grill. Once ready, place the marinated chicken pieces on the grates. Grill the chicken for about 45 minutes to 1 hour, depending on the size of the pieces, flipping occasionally for even cooking and a beautifully charred exterior.
5
When the chicken reaches an internal temperature of 165°F (75°C) and is cooked through, carefully transfer it to a serving platter. Serve hot with the prepared sauce and a generous side of fluffy jasmine rice for a delightful Thai-inspired meal.
Nutrition Information
21.7
Fat
23.3
Carbs
35
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration behind this Authentic Thai Grilled Chicken recipe?
The recipe is inspired by the vibrant street food scene of northeastern Thailand and is adapted from Nancie McDermott's book 'Real Thai'.
How long should I marinate the chicken?
For optimal flavor infusion, the chicken should be marinated in the refrigerator for 1 to 2 hours.
What type of peppercorns are recommended for the marinade?
You can use either whole white or black peppercorns, which should be crushed until finely ground.
What are the primary ingredients in the marinade paste?
The marinade paste consists of ground peppercorns, coarsely chopped cilantro (leaves and stems), and chopped garlic.
Can I use Cornish game hens instead of standard chicken pieces?
Yes, using Cornish game hens is suggested for an exquisite presentation and fantastic flavor.
How long does it take to grill the chicken?
The chicken typically takes between 45 minutes to 1 hour to grill, depending on the size of the pieces.
What is the safe internal temperature for the cooked chicken?
The chicken is ready when it reaches an internal temperature of 165°F (75°C).
What ingredients are used for the sweet and tangy dipping sauce?
The sauce is made from sugar, water, distilled white vinegar, minced garlic, salt, and chili-garlic sauce.
How long does the dipping sauce need to simmer?
The sauce should simmer for about 20 minutes until it thickens into a light syrup.
How should the dipping sauce be stored?
The sauce can be transferred to an airtight jar and stored at room temperature for up to 2-3 days.
What kind of rice is best served with this dish?
Fragrant jasmine rice or any hot cooked long-grain rice is recommended to complement the flavors.
How many servings does this recipe provide?
This recipe is designed to serve 6 people.
What is the calorie count per serving?
Each serving contains approximately 433 calories.
How much protein is in one serving?
There are 35 grams of protein per serving.
Is this recipe considered spicy?
Yes, it features a harmonious blend of spicy notes from the peppercorns and the chili-garlic sauce.
What equipment is needed to make the marinade paste?
A mortar and pestle or a spice grinder is recommended for crushing the peppercorns and blending the ingredients into a paste.
Should the cilantro include stems for the marinade?
Yes, the recipe specifies using cilantro leaves with stems for maximum flavor.
Can I prepare the chicken on a gas grill?
Yes, you can use either a charcoal grill with hot coals or a preheated gas grill.
How much fat is in this grilled chicken dish?
The recipe contains 21.7 grams of fat per serving.
What type of vinegar is best for the sauce?
Distilled white vinegar is the preferred choice for this specific dipping sauce.
How much total chicken is required for the recipe?
The recipe calls for 4 lbs of chicken pieces.
What is the carbohydrate content per serving?
There are 23.3 grams of carbohydrates in each serving.
Does the recipe contain soy sauce?
Yes, 2 tablespoons of soy sauce are added to the marinade.
How do I ensure the marinade is evenly distributed?
By placing the chicken and marinade in a 1-gallon ziplock bag and shaking it gently, you can ensure all pieces are well-coated.
When should the chili-garlic sauce be added to the dipping sauce?
The chili-garlic sauce should be stirred in after the boiled mixture is removed from the heat.
What if the marinade paste is too dry to grind?
You can add a dash of oil or water to aid in the grinding process.
Is it necessary to flip the chicken while grilling?
Yes, flipping occasionally ensures even cooking and helps achieve a beautifully charred exterior.
Is there added salt in the marinade?
Yes, the recipe suggests adding 1 teaspoon of salt (or to taste) to the marinade along with the soy sauce.
Where can I find chili-garlic sauce?
Chili-garlic sauce is usually available in the Asian or international section of most grocery stores.
Should the dipping sauce be served hot or cold?
The dipping sauce should be allowed to cool to room temperature before serving.