Thai Grilled Chicken with Sweet & Spicy Dipping Sauce

May/June 2013

Your rating: None Average: 3.8 (21 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.

2 pieces chicken & about 1 1/2 Tbsp. sauce each

Thai Grilled Chicken with Sweet & Spicy Dipping Sauce Recipe

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

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
Tasty and easy

As the previous reviewer suggested, I used boneless chicken thighs. I prepared the seasoning paste in a small food processor, but the peppercorns were only lightly crushed so not much pepper made it into the paste. Nonetheless, I used it to season the thighs, then immersed them in the coconut milk mixture, and broiled them in the oven. So easy and super tasty. A keeper.

Easy and fast

Loved this with the Thai fried rice recipe. I did boneless chicken thighs and they were great! Only added have the sugar suggested for dipping sauce.


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