Thai-Style Grilled Chicken With Spicy Sweet And Sour Dipping Sauce

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

CHICKEN
1⁄2 cup salt
1⁄2 cup sugar
4 (10- to 12-ounce) bone-in split chicken breasts, trimmed
SAUCE
1⁄3 cup sugar
1⁄4 cup distilled white vinegar
1⁄4 cup lime juice (2 limes)
2 tablespoons fish sauce
3 small garlic cloves, minced
1 teaspoon red pepper flakes
RUB
2⁄3 cup chopped fresh cilantro
1⁄4 cup lime juice (2 limes)
12 garlic cloves, minced
2 tablespoons minced fresh ginger
2 tablespoons pepper
2 tablespoons ground coriander
2 tablespoons vegetable oil

Instructions

  1. FOR THE CHICKEN: Dissolve salt and sugar in 2 quarts cold water in large container. Submerge chicken in brine, cover, and refrigerate for 30 minutes to 1 hour. Remove chicken from brine and pat dry with paper towels.
  2. FOR THE SAUCE: Whisk all ingredients together in bowl until sugar dissolves; set aside.
  3. FOR THE RUB: Combine all ingredients in bowl. Slide fingers between skin and meat to loosen skin, taking care not to detach skin. Rub about 2 tablespoons mixture under skin on each breast, then rub even layer of mixture over outside of each breast. Place chicken in bowl, cover with plastic wrap, and refrigerate while preparing grill.
    4A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
    4B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner as needed during cooking to maintain grill temperature around 350 degrees.)
  4. Clean and oil cooking grate. Place chicken on hot side of grill, skin side down. Cook (covered if using gas) until well browned on both sides, 6 to 8 minutes, flipping halfway through cooking. Move to cool side of grill, cover, and continue to cook until chicken registers 160 degrees, 20 to 30 minutes longer.
  5. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes before serving with sauce.

Tags

Hi There!

Thanks for using No Nonsense Recipes. We strive to make it a pleasant experience. You won't find ads or long, boring stories here. If you're enjoying the site, consider signing up for an account. You'll be supporting the project and gaining access to additional awesome features, such as:

Accounts are free for 30 days and then only $19 USD per year or $2.57 per month. What have you got to lose? 😃

Start your Free Trial today!