Spicy Thai Grilled Chicken with Tangy Vinegar Glaze

Certainly! Let’s dive into the delicious world of Thai-style Barbecued Chicken with Sweet Vinegar Sauce! 🍗🌶️

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 heart—it 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:

Instructions:

1. Prepare the Chicken:

   • Start by cutting the chicken thigh fillets in half and placing them in a bowl.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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 preference—some 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! 🍽️🌿