There are so many versions of this street food found in Thailand. Mine has been in our family for years, and we serve it with a tangy sweet chili sauce that really goes well with this easy dish. We often make a large quantity for parties as all our friends request this.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.

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  • Preheat grill for high heat.

  • In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.

  • Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve remaining sauce on the side for dipping.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

332 calories; 19 g total fat; 73 mg cholesterol; 769 mg sodium. 16.1 g carbohydrates; 24.4 g protein; Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/09/2006
This is such a great recipe! I lived in Thailand for a year -- this is just like the kind of delicious chicken sold by street vendors all over Thailand. The chili sauce is key! Note: If you want a short cut you can buy it in asian groceries. The Thai name is "Nam Jem" but it's often sold as "sweet chili sauce for chicken." The Vietnamese name for this sauce is "Nuoe cham ga." We always have a bottle of it on hand! Read More
(25)

Most helpful critical review

Rating: 2 stars
11/16/2008
The flavor of the chicken seemed to contrast with the flavor of the dipping sauce. I really did enjoy the dipping sauce though... Read More
(4)
46 Ratings
  • 5 star values: 32
  • 4 star values: 12
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/09/2006
This is such a great recipe! I lived in Thailand for a year -- this is just like the kind of delicious chicken sold by street vendors all over Thailand. The chili sauce is key! Note: If you want a short cut you can buy it in asian groceries. The Thai name is "Nam Jem" but it's often sold as "sweet chili sauce for chicken." The Vietnamese name for this sauce is "Nuoe cham ga." We always have a bottle of it on hand! Read More
(25)
Rating: 5 stars
07/09/2006
This is such a great recipe! I lived in Thailand for a year -- this is just like the kind of delicious chicken sold by street vendors all over Thailand. The chili sauce is key! Note: If you want a short cut you can buy it in asian groceries. The Thai name is "Nam Jem" but it's often sold as "sweet chili sauce for chicken." The Vietnamese name for this sauce is "Nuoe cham ga." We always have a bottle of it on hand! Read More
(25)
Rating: 4 stars
03/04/2006
Very good strong flavor. The dipping sauce is perfect. Make sure you follow the recipe on it though. I thought it would be too thin so I simmered it longer and it turned into a really tasty but thick (the consistency of thick honey) concoction after it cooled. Read More
(18)
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Rating: 5 stars
01/18/2005
I'm not even close to being an allstar cook but when I made this for my husband his mind was blown. The marinade was so awesome I had to sample the chicken even though I am a lifetime vegetarian!!! Now I'm going to try it out with tofu also. And the dipping sauce can't be beat... just don't put your face over the steaming pan as you are making it-- trust me on this one. Thank you Michelle for submitting this ten-star recipe! Read More
(11)
Rating: 5 stars
09/27/2008
Quoted from 2 sources tonight "This chicken is awesome." I made kabobs from marinated boneless skinless breasts (because thats what I had). Love the marinade - will definitely make again! Thanks! Read More
(9)
Rating: 5 stars
01/25/2004
This chicken is AWESOME! I used drumsticks; next time will try it using wings. Great for parties because it tastes good served at room temp too. Read More
(7)
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Rating: 5 stars
07/09/2004
This chicken recipe is delicious! I think the key though is a long marinating time. Not by choice I ended up marinating chicken thighs for 2 1/2 days. Wow! Fabulous flavor!! Read More
(7)
Rating: 4 stars
01/25/2004
I found this an interesting way to marinate chicken and the flavours were quite pleasant. I put in extra cumin so that spice seemed stronger than any other flavour. I used a whole can of coconut milk and even though it marinated overnight it didn't seem to come through. However it created a very tender piece of meat and in the future I might play with the level and combination of ingredients. I used chicken breast meat and cut them into bite-sized pieces and skewered them over the grill. The sauce didn't seem to have as much appeal. The flavour from the chicken itself is probably good enough to stand on its own. Read More
(6)
Rating: 4 stars
07/23/2005
This was terrific. I ended up marinating the chicken for 3 days wow! My only disapointment was that I did not find the coconut milk to have really lent it's flavor to the meat. Next time I will make some extra marinade and baste the chicken as it cooks. We really liked the dipping sauce (also poured it on the basmati rice I had made for this meal yum!) I found there was a "mising link" between the chicken and the sauce. It liked it's sweetness but I think next time I will tie the 2 items together by adding fresh ginger both to the marinade and to the dipping sauce. Read More
(6)
Rating: 4 stars
07/16/2005
Pretty good chicken recipe. My husband used chicken breasts instead of half a chicken and marinated them in the curry mixture overnight. Next time he says he'd cut the amount of fish sauce in half because it made the chicken pretty salty. The dipping sauce is a thin (watery) sauce but that's not uncommon for Vietnamese and Thai dishes. Overall the dish had good flavor and was easy to make. Just reduce the fish sauce in the marinade! Read More
(6)
Rating: 2 stars
11/16/2008
The flavor of the chicken seemed to contrast with the flavor of the dipping sauce. I really did enjoy the dipping sauce though... Read More
(4)