Thai Grilled Chicken with Spicy, Sweet, & Sour Dipping Sauce
Taken from The Complete America’s Test Kitchen 2001-2011.
Makes for two.
Chicken & Brine:
½ cup sugar
½ cup table salt
2 (1 ½ pound) boneless skinless chicken breasts
1/3 cup sugar
¼ cup distilled white vinegar
¼ cup squeezed lime juice (1-2 limes)
2 TBSP fish sauce
2 medium garlic cloves, minced or pressed through garlic press (about 2 tsp)
1 tsp red pepper flakes
2/3 cup chopped fresh cilantro
12 medium garlic cloves, minced or pressed through garlic press (about ¼ cup)
¼ cup squeezed limejuice
2 TBSP minced or grated fresh ginger
2 TSBP ground black pepper
2 TBSP ground coriander
2 TBSP vegetable (or olive) oil
For the Chicken & Brine:
Dissolve the sugar and salt in 2 quarts (8 cups) of cold water in a large bowl. Submerge the chicken, cover with plastic wrap and refrigerate for 1 HOUR.
Rinse chicken and pat dry with paper towels.
For the Sauce:
Whisk all the ingredients together in a small bowl until the sugar dissolves and set aside.
For the Rub:
Combine all the ingredients in a small bowl.
Working with one chicken breast at a time, rub the mixture so it coats the entire surface evenly.
Grill chicken on BBQ.
Transfer chicken to platter and let rest for five minutes. Serve with rice and dipping sauce. This has lots of taste - great with a milder rice to calm your taste buds. Spicy - at a medium-mild range for me.