Grilled Chicken with Hot and Sweet Dipping Sauce
- Yield: 4 servings
- Prep: 15 mins
- Cook: 20 mins
Ingredients
- Chicken:
- 4large split chicken breasts, bone-in and skin on (about 3 pounds)
- 3tablespoons Thai fish sauce
- 4tablespoons peppercorn-coriander flavor paste (recipe follows)
- Peppercorn-coriander flavor paste:
- 4tablespoons black peppercorns
- 6cloves garlic
- 1tablespoon ground coriander
- 1/8teaspoon salt
- 1teaspoon Thai fish sauce
- Hot and sweet dipping sauce:
- 1/2cup rice vinegar
- 1/2cup sugar
- 1large garlic clove
- 1/4teaspoon salt
- 1teaspoon dried red pepper flakes
Instructions
- Place peppercorn-coriander paste in large bowl; stir in fish sauce and blend well. Add chicken to marinade and turn to coat. Let stand, covered, at room temperature for about 1 hour or in the refrigerator for as long as 3 hours.
- Prepare gas or charcoal grill, or preheat broiler. Place chicken one grill 4 – 5 inches from flame, bone-side down, and grill until bottom is starting to brown, about 6 – 8 minutes. Turn chicken pieces and continue cooking until golden brown on other sides and juices run clear when meat is pierced with fork, about another 6 – 8 minutes.
- Transfer chicken to platter and top each piece with up to one-quarter of the hot and sweet dipping sauce.
- Peppercorn-Coriander Flavor Paste: In food processor, combine 4 tablespoons black peppercorns, 6 large garlic cloves, 1 tablespoon ground coriander and 1/8 teaspoon salt. Pulse about one minute, to consistency of paste. Add 1 teaspoon Thai fish sauce and combine well.
- Hot and Sweet Dipping Sauce: In small saucepan, bring to a boil over medium-high heat ½ cup rice vinegar. Stir in ½ cup sugar; continue stirring until sugar is completely dissolved. Lower heat to medium-low and simmer 5 minutes. With the back of a spoon, mash 1 large garlic clove. Combine mashed garlic with ¼ teaspoon salt and 1 teaspoon dried red pepper flakes. Remove vinegar mixture from heat; stir garlic mixture into vinegar sauce and blend well. Cool to room temperature.
Adapted from Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid, Artisan Books.
Nutritional Info *per serving
- Glycemic Load 17.13
- Calories 270
- Fat 3.5g
- Saturated Fat 0.5g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 1g
- Cholesterol 75mg
- Sodium 1620mg
- Potassium 570mg
- Carbohydrate 33g
- Fiber 1g
- Sugars 27g
- Protein 26g
- Trans Fat 0g
- Vitamin A 6%
- Vitamin C 10%
- Calcium 4%
- Iron 8%