Grilled Chicken with Hot and Sweet Dipping Sauce

The chicken is delicious on its own but fantastic with the dipping sauce.

Chicken pieces are marinated for a few hours in a simple to prepare paste (page 184) that includes the common Thai flavours of coriander root, peppercorns, garlic and fish sauce, then grilled/broiled until done. Though the marinade smells very strong, with the fish sauce lending a particular pungency to the mix, the flavours don’t overwhelm and the chicken tastes very well-seasoned and juicy.

The accompanying sauce is a sticky, hot and sweet concoction of sugar, rice vinegar, garlic and dried red pepper flakes that takes so little time to prepare and tastes so much better than store bought, it had me wondering why I haven’t been making it on a regular basis.

I served it with Yunnan greens (page 151) and steamed brown basmati rice.