Thai Grilled Chicken with Sweet & Spicy Dipping Sauce
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.
Make Ahead Tip: Prepare sauce (Step 3) and hold at room temperature for up to 4 hours.
Tips: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.
Oil a grill rack before you grill to keep the food from sticking to the rack. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill--it may cause a flare-up.)
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.
1 other carbohydrate, 4 lean meat