Grilled Chicken with Thai Dipping Sauce
Servings 0
Ingredients
- 4 chicken legs with thigh and drumstick, about 1.3 kg
- 1-2 tsp ground black pepper
- 1 tsp cumin seed grind using your spice grinder
- 4 tsp sugar
- 2 tsp paprika powder
- 1 tsp cayenne powder
- 2 cm ginger peel, slice
- 2 tbsp minced garlic storebought
- 3 bunches of fresh coriander leaves along with the roots
- salt
Sauce
- 1 tbsp cooking oil
- 1 tbsp fish sauce
- 1 tbsp minced garlic
- 2 cm ginger peel, slice
- 3 fresh chilies chopped
- 1 bunch of fresh coriander leaves chop thinly
- enough dark thickened soy sauce I used Indonesian brand Kecap Manis ABC
- 1-2 tsp lime juice
Instructions
- Make slices on the chicken
- Using food processor, combine green and spices, make paste
- Rub mixture evenly on the chicken and marinade for 3-6 hours
- Place chicken on baking sheet, sprinkle with salt
- Preheat oven to 350 F and bake chicken for 40 minutes (or until cooked). Once chickens are cooked, turn off oven and turn on the grill/broil option. Broil chicken for a couple of minutes (depending your liking for crispiness)
- Serve with sauce
Sauce
- Heat oil, fry chilies, garlic and ginger along with fish sauce for 1-2 minutes
- Remove from heat, place in a small sauce bowl, mix with the rest of the ingredients