I hope everyone enjoyed their weekend and kept our veterans in their hearts. We started up our grill and christened it with Grilled Thai Chicken Thighs with Dipping Sauce.
A very easy, yet, flavorful dish. Last week another Thai dish was shared: Thai dish: Thai Chicken Wraps with Thai Vegetable Stir Fry.
It was a complete meal served with Roasted Asparagus and a Vegetable Stir Fry.
If you love Asian food has much as I do and don’t have any good Chinese restaurants around you then try this recipe.
Grilled Thai Chicken Thighs with Dipping Sauce
4 pds of bone-in chicken thighs, skin removd (can also have legs, if you use chicken breast make sure to use bone in)
3 medium cloves garlic
2 teaspoons whole black peppercorns, coarsely ground
2 tablespoons minced cilantro stems
Pinch of salt
2 tablespoons Thai Kitchen fish sauce (GF)
1/2 cup “lite” coconut milk
1/2 cup rice vinegar or cider vinegar
1/2 cup sugar
1 teaspoon crushed red pepper
1 teaspoon minced garlic
1/4 teaspoon salt
1) Combine garlic cloves, pepper, cilantro stems and pinch of salt in a large mortar or food processor or food mill and mash or pulse to a coarse paste. Transfer to a large bowl; stir in fish sauce and coconut milk. Add chicken and stir to coat with the marinade. 2) Refrigerate, loosely covered, for at least 30 minutes and up to 1 hour.
3) Preheat grill to medium. (you can also broil)
4) To prepare sauce: Heat vinegar to a boil in a small nonreactive pan. Add sugar, stir to dissolve it, then reduce heat and simmer for 3 to 4 minutes. Add crushed red pepper and minced garlic; simmer for 1 minute more. Remove from the heat and stir in salt. 5)Cool to room temperature and pour into a serving dish
6) Remove the chicken from the marinade and discard it. Oil the grill rack and grill, turning occasionally, until golden brown (or till 165°F) 15 to 20 minutes.
Serve the chicken with the dipping sauce.
Note: you can make sauce ahead and it holds well up to 4 hours
Broiler Variation: Preheat broiler to high. Place chicken in a roasting pan and broil about 5 inches from the heat, leaving the oven door ajar. Check after 8 minutes or so; the chicken pieces should be browning. Turn them over and cook until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, about 8 minutes more.
Quick Vegetable Stir Fry
I scrambled two eggs and set aside. I saute in oil 2 cups of frozen mixed veggies, 4 chopped green onions and grated 1/2″ grated ginger and stir fried until tender, then I added 3 cups of brown rice. For the sauce I mixed 2 Tbsp rice vinegar with 4 tsp. of GF soy sauce and 1 tsp of Sesame oil (if you like you can add in some Chinese hot sauce) Stir in the scrambled eggs.