This street dish can be found throughout Thailand in a wide variety of forms. Our family’s recipe for my has been around for a while, and we serve it with a sweet and tangy chili sauce that truly complements this straightforward dish. We frequently prepare a sizable quantity for gatherings because all of our friends demand it.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons minced garlic
- 2 tablespoons chopped cilantro
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- ½ teaspoon white pepper
- ½ (3 pound) chicken, cut into pieces
- 6 tablespoons rice vinegar
- 4 tablespoons water
- 4 tablespoons white sugar
- 1 teaspoon minced garlic
- ½ teaspoon minced bird’s eye chile
- ¼ teaspoon salt
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 332 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 9 g |
| Sodium | 769 mg |
| Sugars | 13 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this marinade for the chicken. I used lite coconut milk and I had to sub parsley for cilantro because that’s all I had. I skipped the sauce because I served this with a Thai quinoa salad for dinner, but I’m going to make this again for my Yakatori grill and serve it with the sauce.
This was amazing. I used chicken thighs and followed the directions exactly. Everyone loved it. Well… I used some Korean chilies instead of the birdie peppers it called for. Very good!
I didn’t change much except for one key ingredient! I don’t eat chicken, so I replaced chicken with extra firm tofu and baked it in the oven instead of grilling. It was absolutely amazing! I only had time to marinate the tofu for a half hour, and I kept the leftover marinade and heated it up to pour over the cooked tofu. I will definitely make this again!
One of the best dipping sauces I’ve ever made. Could be good for other things like eggrolls. Yummy chicken too. Thanks Michelle
This recipe is a sure-fire crowd pleaser. I have made it three times now, always with rave reviews. I like to marinate for at least one day, but have actually been known to leave in marinade for up to three days and it still tastes perfect. I like to buy high-quality chicken breasts, which seems to make them stay more moist. They don’t even need the dipping sauce, but I make my sauce super spicy for those guests who love a kick.
Love everything from this recipe! The chicken tasted great – I used chicken thighs instead and I didn’t grill them because I don’t like the charred parts that comes with grilling… Cooked them in the skillet and broiled them for a short while to finish it off. I like the chile dipping sauce too although I cut the sugar to 2tbsp as I figured I could add more if I wanted to later and found I didn’t need to. Also, used red pepper flakes instead as I didn’t have the bird’s eye chile. All worked out well for a great chicken dish!
Yummy– I did make some changes– used plain yogurt in place of coconut milk in the marinade. I also preferred to leave the breasts whole for grilling. Also, I used ground fresh chili paste which may be similar to minced chili. Very good recipe with the sauce being particularly delicious– thanks.
This was delicious. I used boneless breasts for the chicken and replaced the bird’s eye chile with red pepper flakes (don’t think I can get those here) but otherwise made as written. The sauce was really thin, but it tastes great and goes really well with the chicken.
make sure to reduce the sauce until it’s red. Otherwise it is waaay to vinegarry (if that’s even a word) Other than that (which was totally my fault) this was a great blend of flavors!!
Awesome, I cut down the white pepper out of personal preference. Had friends over and everyone raved about it. Served it with coconut rice and Asian slaw.
Pretty good. Worth trying. I marinated for 24 hours but would recommend longer if possible. I used chicken thigh parts and lifted the skin to get the marinade under there. We grilled them. Yum! I was not crazy about the sauce and they were plenty flavorful and moist without.
Delicious and simple.
We LOVED that recipe! It was simple and had lots of flavors. Definitely a keeper! Thanks!
I didnt add tumeric because I didnt have any. BUT just the way it was!!! one word…AWESOME!!! I used chicken wings and my crew inhaled them. I didnt make the sweet chili dipping sauce because I already had some handy in a bottle!! Will make this again VERY soon!
The flavor of the chicken seemed to contrast with the flavor of the dipping sauce. I really did enjoy the dipping sauce though…
Quoted from 2 sources tonight, “This chicken is awesome.” I made kabobs from marinated boneless skinless breasts (because thats what I had). Love the marinade – will definitely make again! Thanks!
The dipping sauce is phenomenal! And the chicken isn’t bad either 😉 I think next time I will make the chicken on skewers or make something like chicken fingers.
Absolutely delicious. We frequently bake it in the oven rather than grilling, but both ways are great.
This was delicious! I cut the chicken into 1″ pieces before marinating and only marinated one day. I put the pieces on skewers for grilling and recoated with the marinade about halfway through cooking. I also substituted a serrano pepper for the bird’s eye chile. Otherwise I followed the recipe exactly and was really happy with the results. The chicken was very juicy and tender and the sauce was the perfect combination of sweet and spicy. My husband loved it as well; we ended up with no leftovers!
Hubby gave this a 9.75 out of 10 – loved it! I doubled the marinade, and I doubled the dipping sauce. I didn’t have birds eye chili so I substituted 1 tsp Cayenne Pepper and a couple of tablespoons of jarred cayenne chillis, cut up into little pieces. I used chicken breasts cut into strips and stir fried because I was worried I’d over-do the chicken on the grill. Thanks for the great recipe!
Excellent! Use less or no water in the dipping sauce or it’s too thin.