Grilled Chicken with Hot and Sweet Dipping Sauce

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National Chicken Council
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  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 20 mins

Ingredients

Chicken:
4large split chicken breasts, bone-in and skin on (about 3 pounds)
3tablespoons Thai fish sauce
4tablespoons peppercorn-coriander flavor paste (recipe follows)
Peppercorn-coriander flavor paste:
4tablespoons black peppercorns
6cloves garlic
1tablespoon ground coriander
1/8teaspoon salt
1teaspoon Thai fish sauce
Hot and sweet dipping sauce:
1/2cup rice vinegar
1/2cup sugar
1large garlic clove
1/4teaspoon salt
1teaspoon dried red pepper flakes

Instructions

  1. Place peppercorn-coriander paste in large bowl; stir in fish sauce and blend well. Add chicken to marinade and turn to coat. Let stand, covered, at room temperature for about 1 hour or in the refrigerator for as long as 3 hours.
  2. Prepare gas or charcoal grill, or preheat broiler. Place chicken one grill 4 – 5 inches from flame, bone-side down, and grill until bottom is starting to brown, about 6 – 8 minutes. Turn chicken pieces and continue cooking until golden brown on other sides and juices run clear when meat is pierced with fork, about another 6 – 8 minutes.
  3. Transfer chicken to platter and top each piece with up to one-quarter of the hot and sweet dipping sauce.
  4. Peppercorn-Coriander Flavor Paste: In food processor, combine 4 tablespoons black peppercorns, 6 large garlic cloves, 1 tablespoon ground coriander and 1/8 teaspoon salt. Pulse about one minute, to consistency of paste. Add 1 teaspoon Thai fish sauce and combine well.
  5. Hot and Sweet Dipping Sauce: In small saucepan, bring to a boil over medium-high heat ½ cup rice vinegar. Stir in ½ cup sugar; continue stirring until sugar is completely dissolved. Lower heat to medium-low and simmer 5 minutes. With the back of a spoon, mash 1 large garlic clove. Combine mashed garlic with ¼ teaspoon salt and 1 teaspoon dried red pepper flakes. Remove vinegar mixture from heat; stir garlic mixture into vinegar sauce and blend well. Cool to room temperature.

 Adapted from Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid, Artisan Books.

Nutritional Info *per serving

  • Calories 270
  • Glycemic Load 17.13
  • Fat 3.5g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1g
  • Cholesterol 75mg
  • Sodium 1620mg
  • Potassium 570mg
  • Carbohydrate 33g
  • Fiber 1g
  • Sugars 27g
  • Protein 26g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 10%
  • Calcium 4%
  • Iron 8%