Thai Grilled Chicken
May 10, 2019
Ingredients
- 3 pounds chicken wing drumettes
- ***MARINADE***
- 1/4 cup coarsely chopped garlic
- 1 bunch cilantro
- chop roots and lower stem
- reserve leaves for later
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1 1/2 teaspoons ground dried chilies
- cayenne
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3 tablespoons Thai fish sauce
- (nampla)
- ***BASTING LIQUID***
- 1/2 cup coconut milk
- (canned is okay)
- ***DIPPING SAUCE***
- 1/2 teaspoon dried chili flakes or- cayenne
- 2 garlic cloves coarsely chopped
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/2 cup Chinese red rice vinegar
- 1 green onion
- thinly sliced
- 1 tablespoon coarsely chopped cilantro
- (leaves)
Directions
- Step 1 Process all marinade ingredients in a blender until smooth.
- Step 2 Marinate chicken, refrigerated, overnight.
- Step 3 Grill over hot coals until done, brushing frequently with coconut milk.
- Step 4 Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.
- Step 5 DIPPING SAUCE: Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth
- Step 6 Float the green onions and cilantro on top.