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Thai Chicken with Hot-Sour-Salty-Sweet Sauce

Thai Chicken with Hot-Sour-Salty-Sweet Sauce

The simple marinade and cooking method here creats chicken that's slightly dry on the outside, perfectly cooked on the inside & ready for the dipping sauce.

We used a charcoal barbecue with a vented lid (made by PK Grill in Arkansas), which allows us to adjust the temperature. We barbecued with lid closed at a medium/low temperature for about 30 minutes, before transferring to the oven. Our method is slightly different than what is suggested in Food & Wine Magazine, where this appeared. They recommend barbecuing the chicken at high heat for 12 minutes only, before transferring to an oven.

Ingredients

For 4 Person(s)

Ingredients for Marinated Chicken

  • 1/4 Cup Chopped Cilantro
  • 2 Tablespoons Fish Sauce
  • 1 1/2 Teaspoons Freshly Ground Pepper
  • 4 Whole Chicken Legs, skinned

Ingredients for Dipping Sauce

Buy ingredients for this Recipe

Method for Thai Chicken with Hot-Sour-Salty-Sweet Sauce

Method for Marinated Chicken

In a mortar and pestle, lightly pound the cilantro, fish sauce and pepper together. Coat the chicken with the marinade. Let stand at room temperature for 20 minutes.

Method for Dipping Sauce

In a bowl, combine the dissolved tamarind with the fish sauce, lime, garlic, chile, sugar and water.

Method for Cooking Chicken

Light a grill. Rub the chicken with the oil and rub the grill with an oiled paper towel. Grill the chicken over relatively low heat, turning, until charred, 20-30 minutes. Transfer the chicken to a baking sheet and roast in your oven at 400F for 30 minutes, until cooked.

Just before serving, stir the cilantro into the dipping sauce and serve with the chicken.

An additional dipping sauce to serve would be sweet chile dipping sauce. Also see: Nam Jim Jeaw.

thai chicken with hot sour salty sweet sauce

thai chicken with hot sour salty sweet sauce

Chicken coated with marinade

Chicken coated with marinade

On the grill

On the grill

Finished grilling

Finished grilling

Juicy barbecued chicken

Juicy barbecued chicken



Reviews

Overall Rating (4)

5 out of 5 stars
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People in this conversation

  • Randy Hotz

    Rated 5 out of 5 stars

    I have had a PK Grill for 47 years, and they are wonderful! Almost indestructible as well.

  • Rich O

    Rated 5 out of 5 stars

    Absolutely Wonderful Chicken! Since I saw this recipe on your website a few months ago I have been preparing it weekly. Wings, legs or thighs, every time the chicken comes out delicious. I usually marinate for a few hours in the fridge and skip the dipping sauce and serve with Thai Jasmine White Rice. Thank You!

  • Leigh Lee

    Rated 5 out of 5 stars

    This is sooo goood. Thank you so much. No words can express my appreciation. I prepared the dish this evening and my husband really likes it.

  • Anonymous

    Rated 5 out of 5 stars

    Yummy... Recipe doesn't look hard to go, I'll give it try. Thank you


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