Serve with rice and garnish with chopped cilantro.
- 1-4 pounds of chicken breasts, thighs, or drumsticks
- 2+ green chiles
- 1 cup cilantro, coarsely chopped
- 3 tablespoons chopped garlic
- 2 jalapeños, chopped
- 1 table spoon brown sugar
- 3 tablespoons fish sauce
- 2+ tablespoons lime juice
- 2 tablespoons white or red wine (optional)
- 1 teaspoon sesame seed oil (optional)
- 2 teaspoons soy sauce
- 15+ sprigs of cilantro, coarsely chopped
- 1/2 a medium lemon, deseeded and coarsely chopped
- 2 dried red chiles, soaked and then coarsely chopped
- 2 cloves of garlic, coarsely chopped
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/2 cup rice vinegar or white vinegar
At least three hours prior to grilling the chicken, prepare and marinade the chicken.
1. In a blender or food processor, combine the marinade ingredients. Blend for 2-3 minutes, until everything is well combined. Everything should already be chopped.
2. Combine the chicken and the marinade in a container, bowl or ziplock bag and refrigerate for at least three hours. Overnight is preferable.
3. While the chicken is marinating, combine all of the sauce ingredients in the food processor or blender and mix until well combined. Remove to a separate container for serving and refrigerate until ready to serve.
4. Grill the chicken over medium to medium-high heat until done. Chicken thighs taken longer than breasts and bone in takes longer than boneless. If the chicken is bone-in, cook over medium heat. Add a little of the marinade to the chicken while it cooks.
5. While the chicken is grilling add the green chiles, cut lengthwise, to the grill and cook until the skin is well blistered.
6. Once the chicken is done, remove from the grill and allow to rest for 2-3 minutes.
7. Serve with rice and the sauce you previously made in the blender/food processor and the roasted chiles.
8. Garnish the plates with the chopped cilantro.
Serves 2 to 6
Barbecue chicken sauce recipe from Practical Thai Cooking by Puangkram Schmitz and Michael Worman