Certainly! Let’s dive into the delicious world of Thai-style Barbecued Chicken with Sweet Vinegar Sauce! ππΆοΈ
Barbecued Chicken with Sweet Vinegar Sauce
Overview:
- Name: Barbecued Chicken with Sweet Vinegar Sauce
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Total Time: 50 minutes
- Servings: 4
- Calories per serving: 425.5
- Category: Lunch/Snacks
- Keywords: Chicken, Poultry, Peppers, Vegetable, Meat, Thai, Asian, Spicy, Broil/Grill, < 60 Mins, Oven, Stove Top
Description:
This flavorful recipe holds a special place in my heartβit was the first Thai-style dish I dared to make, and I’ve been hooked ever since! It’s a perfect blend of aromatic spices, tender chicken, and a tangy-sweet vinegar sauce. Don’t let the list of ingredients intimidate you; it’s surprisingly easy to put together, even for beginners. Just remember, the prep time doesn’t include the hours of marinading for that extra flavor kick!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Chicken thigh fillets |
| 1/2 cup | Coconut milk |
| 4 cloves | Garlic |
| 1 tsp | Black peppercorns |
| 2 tbsp | Sugar |
| 2 tsp | Turmeric |
| 2 tsp | Paprika |
| 1 bunch | Fresh cilantro |
| 1 tbsp | Curry powder |
| 2 | Red chilies |
| 1 | Red chile |
| 1 clove | Garlic |
| 2 tbsp | White vinegar |
| 1 tbsp | Sugar |
Instructions:
-
Prepare the Chicken:
- Start by cutting the chicken thigh fillets in half and placing them in a bowl.
-
Make the Marinade:
- In a mortar and pestle, combine the garlic, black peppercorns, sugar, turmeric, paprika, fresh cilantro, curry powder, red chilies, and red chile. Grind everything into a smooth paste.
-
Marinate the Chicken:
- Mix the prepared paste with the chicken pieces until they are evenly coated. For the best flavor, refrigerate the chicken for several hours or overnight.
-
Grill the Chicken:
- When you’re ready to cook, preheat your grill. Take the marinated chicken out of the fridge and let it come to room temperature.
- Grill the chicken pieces until they are tender and cooked through, basting frequently with the coconut milk for added moisture and flavor.
-
Prepare the Sweet Vinegar Sauce:
- In the same mortar and pestle (no need to clean it!), grind together the remaining garlic clove and red chilies into a paste.
- In a saucepan, combine the white vinegar and sugar. Stir over low heat until the sugar is completely dissolved.
- Increase the heat to medium and let the mixture come to a gentle boil. Allow it to simmer, uncovered and without stirring, until the syrup starts to just lightly color.
- Remove the saucepan from the heat, let it cool slightly, and then stir in the prepared chili and garlic paste.
-
Serve and Enjoy:
- Plate up your beautifully grilled Barbecued Chicken, drizzle generously with the Sweet Vinegar Sauce, and garnish with fresh cilantro leaves.
- Serve hot alongside your favorite sides like steamed rice, grilled vegetables, or a crisp salad.
Nutrition Facts (per serving):
- Calories: 425.5
- Total Fat: 18.8g
- Saturated Fat: 8.2g
- Cholesterol: 188.4mg
- Sodium: 206mg
- Total Carbohydrates: 16g
- Dietary Fiber: 1.6g
- Sugar: 10.5g
- Protein: 46.5g
Tips:
- For an extra kick of heat, leave the seeds in the red chilies when making the paste.
- Don’t skip the marinating time! It allows the flavors to penetrate the chicken, resulting in a more delicious dish.
- If you don’t have a mortar and pestle, a food processor can also be used to make the pastes.
- Adjust the amount of sugar in the sauce to your taste preferenceβsome like it sweeter, while others prefer it tangier.
Final Thoughts:
This Barbecued Chicken with Sweet Vinegar Sauce is a delightful blend of savory, spicy, and tangy flavors that will transport your taste buds straight to Thailand! Whether you’re a beginner cook or a seasoned chef, this recipe is sure to impress. Enjoy the aromas wafting from your grill and the smiles around your table as you savor each delicious bite. Happy cooking! π½οΈπΏ
