| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 1/2 cup |
Ingredients
- 10 cloves garlic, minced
- 1 tablespoon black peppercorns
- 1 tablespoon coriander
- 1 stalk lemongrass, trimmed and cut into small segments
- 2 red or green Thai chiles
- 1/2 fresh chicken, quartered
- 2 tablespoons fish sauce
- 2 tablespoons yellow curry powder
- 1/2 can coconut milk
- 2 tablespoons brown sugar
- Dipping Sauce, recipe follows
- 1/2 cup rice vinegar
- 1/3 cup brown sugar
- 2 large garlic cloves or 4 small, minced
- 2 teaspoons Thai red chili sauce or Sriracha
- 1 tablespoon fish sauce
Instructions
- Heat a grill to medium.
- Using a mortar and pestle, crush garlic cloves, peppercorns, coriander, lemongrass, and Thai chiles into a chuncky paste. Using a large spoon, transfer the paste to a large mixing bowl. Add the chicken and the remaining ingredients and mix well. Cover and refrigerate for at least 2 hours or up to overnight.
- Put the chicken on the grill, skin side down, and brush with the marinade. Grill for about 15 minutes then flip the chicken over and brush with the marinade. Grill the second side for about 15 minutes. Discard the marinade. When the chicken is cooked and tender transfer it to a serving platter and serve with warm Dipping Sauce.
- Put all ingredients in a saucepan and put on the grill. Stir and bring to a boil. Move the pan to a cooler part of the grill and let the sauce simmer for 10 to 15 minutes, stirring occasionally. The sauce will reduce and become thick. Serve warm with chicken.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 219 |
| Total Fat | 14 g |
| Saturated Fat | 7 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 13 g |
| Cholesterol | 45 mg |
| Sodium | 498 mg |
Reviews
Excellent! A real guaranteed success recipe. I have made it with boneless skinless chicken thighs (lower fat alternative, still yummy) and with sweet chilli sauce instead of fresh chillis. Delicious and a real crowd pleaser.
Marinated overnight. Absolutely the best chicken I have ever eaten!
hands down perfect
I wanted to love it, I just didn’t. I marinaded the chicken for nearly 24 hours. It was tender and moist but the marinade flavor didn’t come through the way I expected. The dipping sauce was very good. My husband and friend both loved it. Maybe next time I would put a little more spice in the marinade and possibly some lime juice, I also like the idea of adding cilantro.
My new favorite recipe for doing chicken on the grill. I used chicken thighs and fresh cilantro and it turned out perfectly! My plan to have enough for two meals went out the window when everyone asked for more!
One word..Delicious
Very flavorful with about five hours of marination. I used chicken thighs and roasted them at 450 degrees, turning skin side up mid-way through. Used fresh rather than ground coriander. The dipping sauce really is essential.
I guess I am the odd man out. The chicken was great. Followed the recipe to the letter. Cooked it perfectly. Great flavor to it. The sauce was not so good. Out of the 3 of us, my daughter raved over the sauce. Myself and my wife wouldnt touch it after initially sampling it. I’ll make the sausce again in the future just for her but we just didn’t like it.
Extraordinarily good! The combination of flavors work together beautifully. The lemongrass adds a lovely bright note to the spices. I totally agree with others that the sauce takes the dish over the top.
The chicken is moist and so flavorful! Plus the sauce is to die for! I have made the sauce to go with many other meals!