Recipe Image

Servings:

Thai Style Grilled Chicken with Tangy Dipping Sauce

Experience the authentic taste of Thailand with our Thai Style Grilled Chicken! Made with a flavorful marinade of evaporated milk and a blend of three buddies spices, this tender and fragrant dish will transport you back to the bustling streets of Thailand. Accompanied by a tangy dipping sauce infused with tamarind, lime juice, coconut sugar, and fish sauce, garnished with crunchy shallots and roasted rice, every bite is a delightful explosion of flavors!

Total Time

4hr 40min

5.0

5 Ratings

Author: Tina Sawasdee at SideChef

Servings:

Ingredients

•

2 cups

Glutinous Rice , cooked

Marinated Chicken

•

1.5 lb

Boneless, Skin-On Chicken Thighs

•

1 cup

Evaporated Milk

•

1 Tbsp

Oyster Sauce

•

1 Tbsp

Light Soy Sauce

•

1 tsp

Ground Turmeric

•

1 Tbsp

Coconut Sugar

•

1/4 tsp

Salt

•

1 tsp

Whole Coriander Seeds

•

1 tsp

Black Peppercorns

•

4 cloves

Garlic , peeled

•

1 Tbsp

Vegetable Oil

Spicy Dipping Sauce

•

Shallots , sliced

•

1 bunch

Fresh Cilantro , chopped

•

2 tsp

Roasted Jasmine Rice , ground

or Glutinous Rice

•

1 tsp

Crushed Red Pepper Flakes

•

1 Tbsp

Coconut Sugar

•

1/3 cup

Tamarind Sauce

•

Lime , juiced

•

2 Tbsp

Fish Sauce

Cooking Instructions

Prepare the marinade for the chicken. Use a mortar and pestle to ground Whole Coriander Seeds (1 tsp) , Black Peppercorns (1 tsp) , and Garlic (4 cloves) . Then add the herb mix, Coconut Sugar (1 Tbsp) , Salt (1/4 tsp) , Ground Turmeric (1 tsp) , Light Soy Sauce (1 Tbsp) , Oyster Sauce (1 Tbsp) , and Evaporated Milk (1 cup) in a large mixing bowl. Mix until well combined.

Place the Boneless, Skin-On Chicken Thighs (1.5 lb) in the marinade bowl and cover it with plastic wrap. Let it marinate in the fridge for at least 4 hours but preferably overnight (make sure to remove the excess marinade a bit before grilling).

Prepare the dipping sauce. In a small mixing bowl, add Shallots (4) , Fresh Cilantro (1 bunch) , Jasmine Rice (2 tsp) , Crushed Red Pepper Flakes (1 tsp) , Coconut Sugar (1 Tbsp) , Tamarind Sauce (1/3 cup) , 2 Tbsp of Lime Juice (1) , and Fish Sauce (2 Tbsp) . Mix until well combined.

Once the chicken has marinated, heat the grill pan over high heat. Once hot, lower the heat to medium-high. Brush Vegetable Oil (1 Tbsp) onto the pan. Place the chicken in the pan and cook for about 5-8 minutes on each side.

Slice the grilled chicken and transfer it to a serving platter. Serve with dipping sauce and Glutinous Rice (2 cups) .

Author's Notes

To make roasted rice, you can use Thai jasmine rice or glutinous rice. Then roast on a nonstick pan until golden brown, keep stirring to prevent it from burning.

Nutrition Per Serving

CALORIES

824

FAT

15.0 g

PROTEIN

45.9 g

CARBS

116.7 g