Spicy Thai BBQ Chicken
This recipe makes enough marinade to coat chicken and to reserve some as a dipping sauce for the finished dish. If you are serving more people, simply double or triple the recipe. If time permits, I recommend you brine the chicken for about half an an hour before you begin.
Serves 4
3 Tbsp. Thai fish sauce
2 Tbsp. plum jelly
2 Tbsp. garlic chili sauce
2 Tbsp. palm sugar or light brown sugar
1 Tbsp. seasoned rice vinegar
Juice from 1 lime
1 Tablespoon fresh ginger, finely chopped
2-3 cloves garlic, peeled and finely chopped
1-3 Thai chiles, finely chopped, with seeds (to taste)
1 1/2 – 2 pounds boneless, skinless chicken breasts, trimmed of fat, cut lengthwise into 3/4 inch thick strips
Lime wedges, for serving
1. Make Marinade: In a medium bowl, whisk together fish sauce, pepper jelly, chili sauce, palm sugar, vinegar, lime, ginger, garlic and chili. Set aside.
2. Marinate Chicken: Place chicken strips in a large zipper bag or bowl and pour enough of the sauce over chicken to cover, moving chicken around in order to coat chicken completely. Seal bag and place on a plate and set in refrigerator to marinate, at least 30 minutes but up to 4 hours, turning bag on occasion or stirring to coat chicken and redistribute marinade.
3. Prep Chicken: If grilling or broiling, thread chicken strips onto skewers that have been soaked in water or cover edges of skewer with foil under broiler to prevent burning. Skewers are totally optional…sometimes I do, sometimes I don’t.
4. Preheat Grill: If grilling, heat grill to high, then turn fire down to medium and grill chicken until done on all sides, turning once, 4-7 minutes.-or preheat broiler and move oven rack to one notch below highest setting up to broiler, cook chicken, turning once after 4 to 5 minutes. Make sure chicken is cooked through.-or heat skillet to medium high. Place 2 tablespoons of oil in skillet and heat to shimmering. Cook chicken until char marks appear, turning as needed to cook through.
5. Finish & Serve: Place on a plate and tent with foil and let rest for 5 minutes before serving. Drizzle 2 tablespoons of the reserved sauce over chicken and serve with remaining reserved sauce on the side. Enjoy!
