Thai Barbeque Chicken
Happy Tuesday Fellow Foodies!
Yesterday was Labor Day, and thus we had the grill in full swing all afternoon. We did the standard hamburgers and hotdogs, but I also grilled up a little something more exotic for my own personal tastes: Thai Barbequed Chicken! I served my chicken over salad, but you can serve it with rice and veggies, or cut up your meat and skewer it for shish-ka-bobs. Anyway you serve this dish, it will NEVER disappoint you.
This recipe is pretty easy, and you can use the sauce on fish, shellfish, pork, and lamb. I have not tried it on beef or game meat, but if you do try it and are successful, please email and let me know. Also, I often have quite a bit of the sauce leftover. It keeps well in the fridge indefinitely.
Thai Barbequed Chicken
1/2 cup light brown sugar
1/2 cup rice wine vinegar
1/4 cup fish sauce
1/3 cup chili garlic paste (Sambal Oelek sauce)
1 Tbs. ground ginger
Place everything into a high-walled sauce pan to prevent overflow. Over high heat bring the
mixture to a rapid boil, whisking a few times to prevent the sugar from burning. Turn the heat to medium and allow the sauce to reduce to about half of its original volume.
You'll end up with a maple syrup consistency. Allow the Barbeque sauce to cool to room temperature and lightly brush onto:
2-3 pounds of chicken breasts, thighs, or bone in quarters. (I have even used a whole chicken, that I roasted in the oven,with great success)
Grill, sauté, or roast your chicken as you would normally. There is a lot of sugar in this sauce so don't be alarmed if you see some 'charring'-that's normal and desirable. Once your meat is cooked through, baste it very liberally with the remaining sauce. Or you can cut up your meat into 1 inch cubes and toss in with the remaining sauce in a big bowl. Serve, and be happy!
Chef's variation:
1)Make the sauce and allow it to cool to room temperature. Fry off about 6 pounds of chicken wings-in batches- in 350F oil for 12-15 minutes...or until they are fully cooked. Then in a very large bowl toss your wings and sauce. Serve with ranch/blue cheese dressing and veggies sticks.
2)Use lime juice in place of your vinegar for a more delicate flavor.
3)Add 1/4 cup of SRIRACHA if you want an extra powerful kick
4) You can add apricot jam in place of the brown sugar for a more 'fruity' flavor
Yesterday was Labor Day, and thus we had the grill in full swing all afternoon. We did the standard hamburgers and hotdogs, but I also grilled up a little something more exotic for my own personal tastes: Thai Barbequed Chicken! I served my chicken over salad, but you can serve it with rice and veggies, or cut up your meat and skewer it for shish-ka-bobs. Anyway you serve this dish, it will NEVER disappoint you.
This recipe is pretty easy, and you can use the sauce on fish, shellfish, pork, and lamb. I have not tried it on beef or game meat, but if you do try it and are successful, please email and let me know. Also, I often have quite a bit of the sauce leftover. It keeps well in the fridge indefinitely.
Thai Barbequed Chicken
1/2 cup light brown sugar
1/2 cup rice wine vinegar
1/4 cup fish sauce
1/3 cup chili garlic paste (Sambal Oelek sauce)
1 Tbs. ground ginger
Place everything into a high-walled sauce pan to prevent overflow. Over high heat bring the
mixture to a rapid boil, whisking a few times to prevent the sugar from burning. Turn the heat to medium and allow the sauce to reduce to about half of its original volume.
You'll end up with a maple syrup consistency. Allow the Barbeque sauce to cool to room temperature and lightly brush onto:
2-3 pounds of chicken breasts, thighs, or bone in quarters. (I have even used a whole chicken, that I roasted in the oven,with great success)
Grill, sauté, or roast your chicken as you would normally. There is a lot of sugar in this sauce so don't be alarmed if you see some 'charring'-that's normal and desirable. Once your meat is cooked through, baste it very liberally with the remaining sauce. Or you can cut up your meat into 1 inch cubes and toss in with the remaining sauce in a big bowl. Serve, and be happy!
Chef's variation:
1)Make the sauce and allow it to cool to room temperature. Fry off about 6 pounds of chicken wings-in batches- in 350F oil for 12-15 minutes...or until they are fully cooked. Then in a very large bowl toss your wings and sauce. Serve with ranch/blue cheese dressing and veggies sticks.
2)Use lime juice in place of your vinegar for a more delicate flavor.
3)Add 1/4 cup of SRIRACHA if you want an extra powerful kick
4) You can add apricot jam in place of the brown sugar for a more 'fruity' flavor
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