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Thai Grilled Chicken with Sweet & Spicy Dipping Sauce

May/June 2013

Your rating: None Average: 3.8 (34 votes)

In this recipe for gai yang, or Thai grilled chicken, the chicken marinade is enriched with a little coconut milk, which keeps the meat moist during grilling. Prepare the sweet-and-spicy dipping sauce the day you want to use it, because it loses freshness quickly. If you prefer to use chicken breasts instead of thighs and drumsticks, use 3 bone-in breast halves and cut each in half crosswise for 6 servings total.


Thai Grilled Chicken with Sweet & Spicy Dipping Sauce

7 Reviews for Thai Grilled Chicken with Sweet & Spicy Dipping Sauce

07/26/2014

This is a great recipe. I used a grill pan and fried them on the stove. The chicken was moist and tender. Wasn't worried about sugar content because we just dipped pieces in a little

Comments
07/26/2014

This is a great recipe. I used a grill pan and fried them on the stove. The chicken was moist and tender. Wasn't worried about sugar content because we just dipped pieces in a little

Comments
07/26/2014

This is a great recipe. I used a grill pan and fried them on the stove. The chicken was moist and tender. Wasn't worried about sugar content because we just dipped pieces in a little

Comments
06/17/2014
Anonymous
1/2 cup sugar?

I usually love all the Eating Well recipes, but mostly they are more nutritious. Seriously? 1/2 cup of sugar in this.....not good Eating Well, not good.

Comments
03/22/2014
Anonymous
A real winner!

This is a very tasty recipe. I don't normally like dark meat but this was fantastic. I would like to try it with boneless, skinless thighs soon as the drumsticks took forever to take the skin off. I broiled the chicken since it's winter in Michigan. I've made this at least 3 times and it's a hit every time!

Easy, tasty, moist
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