Ingredients
-
2
-
1/2
-
4
-
1
-
2
-
2
-
2
-
1
-
1
-
2
-
1
-
-
1
-
2
-
1/2
Directions
Barbecued chicken with sweet vinegar sauce, This is the first Thai-style dish I ever attempted to make, after I ‘discovered’ how delicious Thai food is This recipe is easy enough (for the beginner that I was 10 years ago) and the ingredients not too difficult to find Prep time does not include the several hours to overnight marinading time , This is the first Thai-style dish I ever attempted to make, after I ‘discovered’ how delicious Thai food is This recipe is easy enough (for the beginner that I was 10 years ago) and the ingredients not too difficult to find Prep time does not include the several hours to overnight marinading time
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Steps
|
1
Done
|
Cut Chicken Thighs in Half and Place in a Bowl. |
|
2
Done
|
Combine the Next 9 Ingredients (garlic Thru Oil) and Grind to a Paste Using a Mortar and Pestle. |
|
3
Done
|
Combine the Paste With the Chicken and Mix Well; Refrigerate Several Hours or Overnight. |
|
4
Done
|
Just Before Serving, Grill Chicken Until Tender, Basting Frequently With Coconut Milk. |
|
5
Done
|
Serve With Sweet Vinegar Sauce. |
|
6
Done
|
Sweet Vinegar Sauce: Grind Chili and Garlic to a Paste Using a Mortar and Pestle. |
|
7
Done
|
Combine Vinegar and Sugar in a Pan, Stir Over Heat, Without Boiling, Until Sugar Is Dissolved. |
|
8
Done
|
Bring to a Boil, Simmer, Uncovered, Without Stirring, Until Syrup Just Begins to Color; Remove from Heat, Cool Slightly, Stir in Chili and Garlic Paste. |
