Thai Grilled Chicken with Spicy Sweet Dipping Sauce (adapted from Pasta Princess and More)
Prep time: 15 minutes
Resting time: 4 hours or overnight
Broil time: 10 minutes, depending on how fast your oven is it could take 15 minutes
Servings: 8 skewers
1/2 cup coconut milk
2 tablespoons fish sauce
2 tablespoons minced garlic
2 tablespoons chopped cilantro
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon white pepper
2 1/2 pounds boneless skinless chicken breasts, cut into cubes
8 metal skewers
For Spicy Sweet Dipping Sauce
6 tablespoons rice vinegar or mirin
4 tablespoons water
4 tablespoons white sugar (omit if using mirin)
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
- In a large glass bowl, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken chunks, and toss to coat. Cover bowl with plastic wrap, and refrigerate for 4 hours at least or overnight.
- Preheat grill on high heat or heat up the oven broiler. Thread chicken chunks onto skewers. Discard the marinade.
- Combine vinegar, water, sugar, 1 teaspoon minced garlic, pepper flakes, and salt. Stir sauce. Set aside.
- Lightly oil grill grate and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Serve with spicy sweet dipping sauce on the side. I recommend Thai cabbage salad would be a great accompaniment!