Food recipes
Thai Grilled Chicken with Sweet Chile Dipping Sauce
Thai Grilled Chicken with Sweet Chile Dipping Sauce Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d sauce, fish, ready-to-serve spices, garlic powder spices, coriander seed spices, turmeric, gr...
Thai Grilled Chicken with Sweet Chile Dipping Sauce
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, fish, ready-to-serve
spices, garlic powder
spices, coriander seed
spices, turmeric, ground
spices, curry powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
rice vinegar,
water, bottled, generic
sugars, granulated
spices, garlic powder
sauce, peppers, hot, chili, mature red, canned
salt, table
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.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, fish, ready-to-serve
spices, garlic powder
spices, coriander seed
spices, turmeric, ground
spices, curry powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
rice vinegar,
water, bottled, generic
sugars, granulated
spices, garlic powder
sauce, peppers, hot, chili, mature red, canned
salt, table
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.