Thai-Style Grilled Chicken with Jaew Dipping Sauce

Ingredients

• 1.5 lb boneless, skinless chicken thighs (Trimmed; chicken breasts may be substituted.)
• 4 cloves garlic (Minced.)
• 2 tbsp fish sauce (For the chicken marinade.)
• 1 tbsp light brown sugar (For the marinade.)
• 1 tbsp vegetable oil (For the marinade and grill.)
• 3 tbsp lime juice (Freshly squeezed, for the jaew sauce.)
• 2 tbsp fish sauce (For the dipping sauce.)
• 1 tbsp palm sugar (Brown sugar can be substituted.)
• 1 tbsp dried red chile flakes (Adjust to taste.)
• 1 tbsp toasted rice powder (Khao khua; adds the characteristic nutty texture.)
• 1 shallot (Thinly sliced for the sauce.)
• 2 tbsp cilantro (Chopped.)
• 2 green onion (Thinly sliced for the sauce.)
• salt (To taste; fish sauce is already salty.)

Steps

1. 1

   Place the chicken thighs in a bowl. Add the minced garlic, 2 tablespoons fish sauce, brown sugar, and vegetable oil, then turn the chicken until evenly coated. Cover and refrigerate for at least 20 minutes, or up to overnight.

2. 2

   While the chicken marinates, make the jaew sauce. In a small bowl, stir together the lime juice, 2 tablespoons fish sauce, palm sugar, chile flakes, and toasted rice powder until the sugar dissolves.

3. 3

   Add the sliced shallot, cilantro, and green onion to the sauce. Taste and adjust with additional lime juice, fish sauce, sugar, or chile as needed; the sauce should be tangy, salty, lightly sweet, spicy, and textured with toasted rice powder.

4. 4

   Heat a grill or grill pan to medium-high, about 400–450°F (200–230°C), and lightly oil the grates. Remove the chicken from the marinade, allowing excess to drip off.

5. 5

   Grill the chicken for approximately 5–7 minutes per side, turning as needed, until browned with visible grill marks and the thickest part reaches 165°F (74°C). If the chicken browns too quickly, move it to a cooler part of the grill to finish cooking.

6. 6

   Transfer the grilled chicken to a cutting board and rest for 5 minutes so the juices redistribute. Slice against the grain.

7. 7

   Serve the juicy grilled chicken hot with the jaew dipping sauce. Sticky rice and fresh vegetables make suitable accompaniments.

Notes

The supplied Instagram description names grilled chicken with jaew dipping sauce but does not include a written ingredient list, measurements, or usable recipe steps. Quantities and method are therefore estimated from a conventional Thai-style preparation. Refrigerate leftovers for up to 3 days and reheat gently until hot.

Nutrition per serving

• main
• grilled
• Thai-inspired
• Southeast Asian
• spicy
• gluten-free
• high-protein
• dairy-free