Thaibarbecuechickenwspicydippingsauce Recipes

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THAI CHICKEN BITES WITH DIPPING SAUCE



Thai Chicken Bites With Dipping Sauce image

Let guests do the skewering by serving these chicken chunks with toothpicks.

Provided by USA WEEKEND columnist Pam Anderson

Categories     World Cuisine Recipes     Asian     Thai

Yield 50

Number Of Ingredients 14

2 teaspoons light or dark brown sugar
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon chili powder
½ cup prepared Thai peanut sauce
½ cup light coconut milk
½ cup chicken broth
4 boneless, skinless chicken breast halves
2 tablespoons vegetable oil
2 tablespoons coarsely chopped peanuts
2 tablespoons thinly sliced scallions

Steps:

  • Mix sugar and dry seasonings in a small bowl. In a 2-cup measuring cup, mix peanut sauce, coconut milk and broth. Split each breast by cutting in half horizontally. Lightly pound to about a 1/2-inch thickness. Place chicken and oil in a medium bowl; toss to coat. Sprinkle seasoning mix evenly over chicken breasts.
  • Heat a 12-inch non-stick skillet over medium-high heat until very hot, then add chicken. Cook, turning once, until crusty brown and fully cooked, about 2 minutes per side. Transfer to a cutting board and let rest.
  • Add peanut mixture to empty skillet; cook, stirring constantly to loosen brown bits, until sauce reduces by half, about 2 to 4 minutes. Return to measuring cup. (Chicken and sauce can be made 2 hours ahead; reheat in a warm oven or microwave.)
  • To serve, cut each breast cutlet into 12 to 15 bite-sized pieces. Transfer to a serving platter. Drizzle with a little peanut sauce, then sprinkle with peanuts and scallions. Serve immediately with toothpicks and remaining dipping sauce.

Nutrition Facts : Calories 28.7 calories, Carbohydrate 0.8 g, Cholesterol 5.5 mg, Fat 1.7 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 59.4 mg, Sugar 0.2 g

THAI BARBECUE CHICKEN W/ SPICY DIPPING SAUCE



Thai Barbecue Chicken W/ Spicy Dipping Sauce image

A simple tasty way to grill chicken (or pork loin!). This comes from the Hot Sour Salty Sweet cookbook. I usually serve it with sticky rice and stir fried veggies, but it's very versatile! Use less or more crushed red pepper flakes according to your taste--this can get quite fiery!

Provided by velorutionista

Categories     Chicken Breast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

2 teaspoons black peppercorns
5 large garlic cloves, minced
1 pinch salt
1 tablespoon coriander seed (OR 3 T. fresh coriander root)
3 tablespoons Thai fish sauce
2 lbs boneless chicken breasts, cut into strips (can also use 2 lbs. chicken wings)
1/2 cup rice vinegar (or cider vinegar)
1/2 cup sugar
1 1/2 teaspoons crushed red pepper flakes (or to taste)
2 large garlic cloves, minced

Steps:

  • To make the sauce, bring vinegar to a boil in small non-reactive sauce pan. Add sugar and stir till dissolved. Reduce heat to medium and let simmer 5 minutes. Add 2 cloves garlic and crushed red peppers. Cool to room temperature and pour into glass jar. Leftovers will keep in the fridge for a couple weeks.
  • To make the meat, combine peppercorns, 5 cloves garlic, coriander seed, and fish sauce in mini food processor. Whir till a lumpish paste forms (if needed, finish grinding with a mortar and pestle). Spread paste over chicken and cover. Marinate in the refrigerator for several hours.
  • Preheat a grill or broiler. Thread meat onto skewers and grill for 3-4 minutes on a side. Serve with dipping sauce.
  • Marination time not included in time to make.

THAI BARBECUE CHICKEN WITH SWEET-HOT DIPPING SAUCE



Thai Barbecue Chicken With Sweet-Hot Dipping Sauce image

In Thailand, I understand that this is street food. When I lived in L.A., my co-workers and I used to visit a restaurant simply called Thai BBQ. It served this kind of marinated barbecued chicken, as well as other bbq items, all served with sticky rice and this tasty sauce for dipping. They also had "Thai Iced Tea", made with sweetened condensed milk, but I found it to be too cloyingly sweet. The chicken, though! Yum!

Provided by graffeetee

Categories     Chicken

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 lbs chicken parts (your choice)
1 teaspoon fresh coarse ground black pepper
2 tablespoons cilantro, stems and all, minced
2 garlic cloves, minced
3 tablespoons fish sauce
1/2 cup light coconut milk
1/2 cup cider vinegar
1/2 cup sugar
2 garlic cloves, minced
1 pinch salt
1 -2 teaspoon sambal oelek (or thai chili sauce)

Steps:

  • Stir together all the marinade ingredients.
  • Add chicken and toss to coat.
  • Marinate at room temp 45 minutes or overnight, chilled.
  • Bring vinegar to a boil in a non-reactive pan.
  • Add sugar and simmer 5 minutes, stirring to dissolve the sugar.
  • Add the garlic, salt, and sambal and remove from heat.
  • Cool before serving.
  • Remove chicken from marinade and discard the marinade.
  • Grill or broil 7-10 minutes on each side, until juices run clear.
  • Serve with sticky rice and dipping sauce.

Nutrition Facts : Calories 831.6, Fat 40.9, SaturatedFat 11.4, Cholesterol 264.3, Sodium 1329.7, Carbohydrate 27.1, Fiber 0.2, Sugar 25.6, Protein 82.9

THAI GRILLED CHICKEN WITH SWEET CHILE DIPPING SAUCE



Thai Grilled Chicken with Sweet Chile Dipping Sauce image

There are so many versions of this street food found in Thailand. Mine has been in our family for years, and we serve it with a tangy sweet chili sauce that really goes well with this easy dish. We often make a large quantity for parties as all our friends request this.

Provided by Michelle Chen

Categories     World Cuisine Recipes     Asian     Thai

Time P1DT45m

Yield 4

Number Of Ingredients 14

½ cup coconut milk
2 tablespoons fish sauce
2 tablespoons minced garlic
2 tablespoons chopped cilantro
1 teaspoon ground turmeric
1 teaspoon curry powder
½ teaspoon white pepper
½ (3 pound) chicken, cut into pieces
6 tablespoons rice vinegar
4 tablespoons water
4 tablespoons white sugar
1 teaspoon minced garlic
½ teaspoon minced bird's eye chile
¼ teaspoon salt

Steps:

  • In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
  • Preheat grill for high heat.
  • In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
  • Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve remaining sauce on the side for dipping.

Nutrition Facts : Calories 332.3 calories, Carbohydrate 16.1 g, Cholesterol 72.8 mg, Fat 19 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 9 g, Sodium 768.5 mg, Sugar 12.9 g

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