Grilled Chicken Sauce

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Servings: 1 Difficulty: Advanced
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Aromatic Thai-style grilled chicken marinated in rich coconut curry and cilantro
Grilled Chicken Sauce recipe image
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Grilled Chicken Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 694.0

Description

This authentic Thai-inspired dish features chicken pieces deeply marinated in a fragrant blend of coconut milk, garlic, fresh cilantro, and Malaysian curry powder. The result is tender, juicy meat with a complex savory-sweet profile and a hint of smoky char from the grill. The marinade creates a beautiful golden glaze, while the final dip in light soy sauce adds an extra layer of umami depth. Perfect for weeknight dinners or summer barbecues, this recipe brings the bold flavors of Southeast Asia to your backyard. It is hearty, satisfying, and incredibly flavorful without being overly complicated. Serve with steamed rice to soak up the delicious drippings.

Ingredients

Directions

  1. Prepare the chicken by ensuring it is cut into sections; leave the skin on as it helps distribute the marinade and keeps the meat moist during grilling.
  2. In a blender, combine the coconut milk and peeled garlic cloves.
  3. Blend the mixture until the garlic is fully incorporated and the milk is smooth.
  4. Wash and dry a palmful of cilantro leaves, then add them to the blender.
  5. Add approximately 3/4 of the bag (about 37 grams) of YEO's Malaysian curry powder to the blender while it is running.
  6. Slowly pour in the fish sauce while blending, then blend for another minute until the marinade is uniform and aromatic.
  7. Place the chicken pieces in a large bowl or container.
  8. Pour the marinade over the chicken, mixing thoroughly to ensure every piece is well-coated.
  9. Cover the container and let the chicken sit at room temperature for 8 hours.
  10. Refrigerate the chicken for at least 16 hours, or up to two days, for the best flavor penetration.
  11. Preheat your grill to high heat; if using charcoal, add a small amount of almond wood for smoke flavor.
  12. Place the marinated chicken on the hot grill.
  13. Cook the chicken over high heat for the shortest time necessary to ensure it is cooked through but not burned, as the coconut milk can char easily.
  14. About 5 minutes before the chicken is done, use a fork to briefly submerge each piece in the cup of light soy sauce.
  15. Return the chicken to the grill to caramelize the soy sauce, turning the skin a nice golden brown.
  16. Remove from the grill when the internal temperature reaches 165&# 194;°F (74ðC).
  17. Let rest for a few minutes before serving to allow juices to redistribute.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 694.0kcal
% Daily Value *
Total Fat 30.2g47%
Saturated Fat 20.5g103%
Cholesterol 66.8mg23%
Sodium 4228.1mg177%
Total Carbohydrate 78.0g26%
Dietary Fiber 0.6g3%
Sugars 74.5g
Protein 28.0g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the chicken is fully thawed if frozen before marinating.

The long marination time (18+ hours) is crucial for the flavors to penetrate the meat deeply.

Watch the grill closely; the sugars in the coconut milk and soy sauce can burn quickly.

If almond wood is unavailable, other fruit woods like apple or cherry work well for chicken.

Serve immediately after resting to enjoy the best texture and flavor.

Keywords: thai, chicken, grilled, curry, coconut milk, marinade, garlic, cilantro, fish sauce, soy sauce, malaysian curry powder, bbq, summer, dinner, asian, gluten-free, dairy-free
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