Barbecued chicken recipe

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A northeastern version of a dish now served all over the country.


  • 1 chicken (2¼ lbs/1 kg), cut in serving pieces
  • 1 tablespoon finely sliced ginger
  • 10 cloves garlic, minced
  • 1-2 tablespoons black peppercorns, crushed
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons brandy or dry sherry
  • 1 teaspoon salt
Sweet Thai Chili Sauce
  • ½ cup (125 ml) distilled white vinegar
  • ½ cup (100 g) sugar
  • 5 cloves garlic, minced
  • 2-3 red finger-length chilies, pounded or minced
  • ½ teaspoon salt
How to Make It
  1. Mix the Marinade ingredients in a bowl. Add the chicken and combine thoroughly with the Marinade. Set aside in the refrigerator for 3-4 hours.
  2. Grill the chicken over hot charcoal or under a broiler, turning from time to time until browned on all sides, about 25-30 minutes.
  3. Meanwhile, mix all the Sweet Thai Chili Sauce ingredients in a saucepan, bring to a boil and simmer until the sauce has a thin, syrupy consistency. Set aside to cool.
  4. Serve the chicken and Sweet Thai Chili Sauce accompanied by plain or glutinous rice and Green Papaya Salad.

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