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Thai Street Chicken with Dipping Sauce

Here's how you make Thai Street Chicken with Dipping Sauce
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  • Servings: 6
  • Prep: 40m
  • Cook: 40m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 3 pieces cilantro roots (can substitute 1/2 cup cilantro stems and 1/2 cup parsley stems)
  • 1 tablespoon brown sugar
  • 2 teaspoons white pepper
  • 2 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 4 garlic cloves, grated
  • 1 1/2 pounds skinless, boneless chicken thighs (about 6 thighs)
  • Cooking spray
  • 1 cup carrots, finely julienned
  • 2 cucumbers, peeled and sliced
  • 12 sprigs fresh cilantro
  • 2 limes, cut into wedges
  • Dipping Sauce:
  • 6 tablespoons white vinegar
  • 6 tablespoons brown sugar
  • 1/4 cup shaved shallots
  • 4 tablespoons fresh lime juice
  • 1 teaspoon fish sauce
  • 2 minced Thai bird chiles
  • 1 crushed garlic clove
  • 1/2 teaspoon white pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: 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.

  • Step 2: Make the marinade:

  • Step 3: Place the cilantro roots in a large zip-top bag. Seal the bag. Use a rolling pin to bruise.

  • Step 4: 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.

  • Step 5: Seal and refrigerate for 30 minutes.

  • Step 6: Remove the chicken from the bag; discard the marinade.

  • Step 7: Skewer the chicken:

  • Step 8: Using flat and long stainless steel skewers, thread the chicken thighs so that they resemble a flat, Middle Eastern-style kebab.

  • Step 9: 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.

  • Step 10: Place the chicken skewers on the hot grill.

  • Step 11: Grill for 15 minutes , assuming the heat is between 275° and 300° and controlled. Otherwise, turn more frequently.

  • Step 12: 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.

  • Step 13: Remove the chicken to a platter and let rest for 10 minutes.

  • Step 14: Slide the thighs off the skewers and place on the platter, arranging them to one side.

  • Step 15: On the other side, in rows, line up the carrots, cucumbers, cilantro and lime wedges. Serve with the Dipping Sauce.

  • Step 16: Dipping Sauce:

  • Step 17: Bring the first 3 ingredients to a boil; simmer for 10 minutes. Puree with an immersion blender. Cool.

  • Step 18: Stir in the juice and the remaining ingredients. Serve with Thai Street Chicken or other grilled meat.

We hope you enjoy this recipe!

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