Chicken Thai Bbq/grilled Chicken

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1/2 fresh chicken (chopped into small parts, or 4-8 fresh chicken thighs)
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce (or 1 more tbsp. regular soy sauce)
• 2 tablespoons fish sauce
• 3 tablespoons sherry wine (cooking sherry works well too)
• 2 tablespoons brown sugar
• 1 tablespoon black peppercorns (crushed with pestle & mortar,, or coursely ground with coffee grinder or pepper mill)
• 10 garlic cloves, minced
• 1/2 cup rice vinegar (or other type of vinegar ( , wine, or apple cider)
• 1/3 cup brown sugar, lightly packed
• 4 garlic cloves, minced
• 1 -2 fresh red chilies, minced or 1/3-1/2 teaspoon dried crushed chili or 1/3-1/2 teaspoon cayenne pepper
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce

Recipe

• 1 1.combine all marinade ingredients in a bowl and stir well to dissolve the sugar.
• 2 2.add chicken parts or thighs, turning several times to ensure the chicken is covered with marinade.
• 3 3.cover and place in the refrigerator to marinate while you heat up the grill and prepare the dipping sauce. or allow chicken to marinate overnight, or up to 24 hours.
• 4 4.to make the dipping sauce/glaze, place all the dipping sauce/glaze ingredients in a sauce pan. stir and bring to a boil.
• 5 5.reduce heat to medium-low. allow sauce to simmer for 10-15 minutes, stirring occasionally. the sauce will thicken as it cooks and become tangy - a mixture of sweet, sour, salty, and spicy.
• 6 6.tip: this sauce can be served warm, at room temperature, or cold, so you can easily make it ahead of time and keep in the refrigerator until needed.
• 7 7.brush your grill with a little vegetable oil, then grill the chicken, turning occasionally. brush the chicken with the leftover marinade for the first 10 minutes or so, then discard marinade.