Ingredients
-
-
2
-
5
-
1
-
1
-
3
-
2
-
-
1/2
-
1/2
-
1 1/2
-
2
-
-
-
Directions
Thai Barbecue Chicken W/ Spicy Dipping Sauce, A simple tasty way to grill chicken (or pork loin!) This comes from the Hot Sour Salty Sweet cookbook I usually serve it with sticky rice and stir fried veggies, but it’s very versatile! Use less or more crushed red pepper flakes according to your taste–this can get quite fiery!, Wow! This is delicious We loved the dipping sauce The chicken came out nice and moist I cut the recipe down to serve two So I just used my mortar and pestle to mash everything up Served it with recipe #238240 and recipe #28243 Thanks for posting 🙂
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Steps
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1
Done
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To Make the Sauce, Bring Vinegar to a Boil in Small Non-Reactive Sauce Pan. Add Sugar and Stir Till Dissolved. Reduce Heat to Medium and Let Simmer 5 Minutes. Add 2 Cloves Garlic and Crushed Red Peppers. Cool to Room Temperature and Pour Into Glass Jar. Leftovers Will Keep in the Fridge For a Couple Weeks. |
|
2
Done
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to Make the Meat, Combine Peppercorns, 5 Cloves Garlic, Coriander Seed, and Fish Sauce in Mini Food Processor. Whir Till a Lumpish Paste Forms (if Needed, Finish Grinding With a Mortar and Pestle). Spread Paste Over Chicken and Cover. Marinate in the Refrigerator For Several Hours. |
|
3
Done
|
Preheat a Grill or Broiler. Thread Meat Onto Skewers and Grill For 3-4 Minutes on a Side. Serve With Dipping Sauce. |
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4
Done
|
Marination Time not Included in Time to Make. |
