Thai Chicken Recipe With A Sweet Chili Sauce Glaze

From my Thai Chicken Recipe With Sweet Chili Sauce Glaze

Of the many Asian-inspired recipes in my food arsenal, this Thai chicken recipe is not what I would call the most "authentic". But here's the thing: it tastes absolutely wonderful and it's really really easy to make. I like easy. I can do easy. And, according to my wife, I AM easy...in a "woman at a truck stop" sort of way. ...Whatever, though.

There are two ways to make this chicken - one way being brain-dead easy, and the other involving an extra step (4 to 8 hour marinade) that imparts more flavor.

Hmmmm... Brain-dead easy with flavor or super easy with more flavor. Let's do super easy with more flavor.

Now I'm gonna confess to you right here and now -- I love me some Thai sweet chili sauce. It's sweet and sticky with a little kick to it. What's better'n that??

However, since the sauce is syrup-like in consistency, don't expect the flavor to penetrate the poultry like an acidic marinade, even after an overnight bath in the stuff. It's not a marinade but a glaze and/or dipping sauce.

Still, this Thai chicken recipe does include letting the chicken soak in the chili sauce for 4 hours to overnight because it does impart a deeper flavor when compared to just grilling the chicken and brushing on the sauce at the end.

If you're pressed for time, though, you can follow my recipe below and just skip soaking the chicken in the chili sauce.

Thai chicken Recipe

Prep Time: 8 hours
Cook Time: 30 min

Total Time: 8 hours and 30 minutes

Ingredients:

• 1 whole fryer cut into 8 to 10 pieces
• 1 large bottle of Thai sweet chili sauce

For Brine:

• 1/4 cup of kosher salt
• 1/4 cup of brown sugar

Directions:

1. To brine chicken, mix salt and sugar in one cup of hot water and stir to dissolve. (I boil or microwave the water to make this easier, but use caution).
2. Combine salt/sugar water and 7 cups of cold water in a non-reactive container or freezer bag. (Note: if you use a freezer bag, add cold water to bag first, then add salt/sugar water).
3. Add chicken to brine and refrigerate for 1-1/2 hours.
4. Next, remove chicken from brine and rinse. Discard brine. Return chicken to container and pour in chili sauce until every pieces is covered. Don't use all of the chili sauce, though. We'll need some for basting the chicken later.
5. Let chicken soak in chili sauce for 4 hours to overnight.
6. When the chicken is done soaking in the chili sauce, remove it from the refrigerator and let the pieces come to room temperature (about 35 minutes).
7. While the chicken is resting, start your coals and get your grill going. You're going to be using medium high, indirect heat. So you want your grill at about 425F.
8. Once your coals are nice and hot, oil your grill grates so the chicken won't stick.
9. Grill chicken 10 minutes per side. Then baste your chicken with the sauce and grill for another 5 minutes per side, basting each side.

Once the chicken is done, remove it from the grill and let it rest for 5 minutes. Serve with sticky rice and stir-fry!

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