Created by breezermom on November 6, 2022
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.