Thai Grilled Chicken with Sweet Chile Dipping Sauce

36 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 1 day 45 min

“There are so many versions of this street food found in Thailand. Mine has been in our family for years, and we serve it with a tangy sweet chili sauce that really goes well with this easy dish. We often make a large quantity for parties as all our friends request this.” - by Michelle Chen

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Metric US

Original recipe yields 4 servings

Directions

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.
Preheat grill for high heat.
In a saucepan, combine vinegar, water, sugar, 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.
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.

Nutrition

Amount Per Serving (4 total)

Calories
332 cal
17%

Fat
19 g
29%

Carbs
16.1 g
5%

Based on a 2,000 calorie diet

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Reviews (36)

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Josunae

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 ..." See moreshort 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!"

Exarmymedic

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..." See more thick (the consistency of thick honey) concoction after it cooled."

MRSEHART

Jan. 18, 2005

"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!!! ..." See moreNow 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!"

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