Thai Street Chicken with Dipping Sauce
November 06, 2022
"The veggies in this are left raw for dipping, like true street Thai food."
- Serving Size: 1 (445.1 g)
- Calories 394.5
- Total Fat - 19.8 g
- Saturated Fat - 5.2 g
- Cholesterol - 111.5 mg
- Sodium - 615.3 mg
- Total Carbohydrate - 37.8 g
- Dietary Fiber - 3.7 g
- Sugars - 20.2 g
- Protein - 21.3 g
- Calcium - 92.4 mg
- Iron - 2.2 mg
- Vitamin C - 69.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Fire up a charcoal grill to low heat, creating a slow, even bed of coals. You can also use a grill paheated to medium heat.
Make the marinade:
Place the cilantro roots in a large zip-top bag. Seal the bag. Use a rolling pin to bruise.
Add the sugar, the white pepper, fish sauce, oyster sauce, and garlic to the bag and combine. Add the chicken thighs. Massage until well incorporated.
Seal and refrigerate for 30 minutes.
Remove the chicken from the bag; discard the marinade.
Skewer the chicken:
Using flat and long stainless steel skewers, thread the chicken thighs so that they resemble a flat, Middle Eastern-style kebab.
Using cooki g spray, spray a clean grill rag wipe down the grates of the grill very well. Use long tongs to grill the skewers.
Place the chicken skewers on the hot grill.
Grill for 15 minutes , assuming the heat is between 275° and 300° and controlled. Otherwise, turn more frequently.
Flip and grill for another 15 minutes, or until you can easily pull off a piece of cooked chicken as if it has been slow-cooked.
Remove the chicken to a platter and let rest for 10 minutes.
Slide the thighs off the skewers and place on the platter, arranging them to one side.
On the other side, in rows, line up the carrots, cucumbers, cilantro and lime wedges. Serve with the Dipping Sauce.
Bring the first 3 ingredients to a boil; simmer for 10 minutes. Puree with an immersion blender. Cool.
Stir in the juice and the remaining ingredients. Serve with Thai Street Chicken or other grilled meat.
No special items needed.