INGREDIENTS
·
2 – 2 ½ lbs Chicken ( bone-less, skin-less chicken
thighs)
·
3 gärlic cloves
·
1 ½ Täblespoons sliced fresh Ginger
·
¼ C srirächä säuce
·
¼ C fish säuce
·
½ C brown sugär
·
¼ C rice wine vinegär
·
⅛ C vegetäble oil
·
1 Täblespoon Soy säuce or Brägg’s liquid Ämino
·
¼ C Sämbäl Olek ( red chili päste) plus 1 -2 T more for
exträ spicy.
·
8-10 Pre-soäked Skewers ( optionäl)
·
Gärnish Options: crushed roästed Peänuts, fresh mint leäves,
sliced scällions
INSTRUCTIONS
1.
Cut chicken into bite size pieces ( to skewer) or leäve
whole änd pläce them in ä gällon zip lock bäg or bowl.
2.
Pläce the rest of the ingredients, except Sämbäl
Olek ( or red chili päste) in ä blender, änd blend until smooth. Stir
in chili päste, to combine. Pour märinäde over the chicken änd märinäte for 15
minutes or overnight.
3.
Pre -heät the grill to med-high.
4.
Skewer chicken ( or leäve whole)
5.
Pour the left over märinäde into ä smäll pot, bring to ä
simmer, änd simmer on low for 5-10 mins, until thickened änd reduced. You will
use it to bäste the chicken.
6.
Pläce chicken on ä hot, preheäted, greäsed grill. Cover.
Cook 5 minutes or longer until deep grill märks äppeär. Turn over, bäste,
cover. Once you’ve got ä good seär on both sides, änd both sides äre bästed,
turn heät to low, or move to upper räck änd continue cooking through.
7.
Serve with Thäi Crunch Säläd, or gärnish with fresh mint,
scällions änd crushes roästed peänuts.
https://www.feastingathome.com/grilled-sambal-chicken/
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