Thai Grilled Chicken with Chile Dipping Sauce

Thai Grilled Chicken with Chile Dipping Sauce

4
Inspired by Home Cooks 0

"Glazed chicken is served with a tangy sweet chili sauce - great for a crowd!"

Ingredients 1 d 45 m {{adjustedServings}} servings 289 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 769 mg
  • 31%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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, SPLENDA(R) Granulated Sweetener, 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.
Tips & Tricks
Good Frickin' Paprika Chicken

See how to make a yogurt-based marinade for grilled paprika chicken.

Grilled Tandoori Chicken

Watch Chef John make easy tandoori-style chicken on the grill.

Footnotes

  • Note
  • Serving Size: 3 1/2 ounces prepared chicken, 2 tablespoons sauce
  • 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.
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 4

  1. 5 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Baking Nana
10/21/2011

This is great chicken. So tasty. I used boneless skinless breasts and they were moist and delicious. I didn't make the sauce with Spenda as I don't care for it but for a person used to that taste I am sure it would be fine. Thanks for an inspiring recipe. BTW - if you don't have fish sauce use soy sauce.

AmandaT
7/10/2012

This was excellent. I followed the recipe exactly except I used Stevia instead of Splenda and a chile pepper out of my garden instead of the Bird's Eye and had to broil the chicken because I ran out of propane for the grill during preheat. I was out of rice, but will definitely serve this over Jasmine rice when I make it again. Thank you for sharing! This is a keeper.

FrackFamily5
10/3/2014

This was good. Used No Sin Sugar instead of Splenda. I think you need the fish sauce for this one. Subbed crushed red pepper for the chile and it was SPICY.