Grilled chicken with dip sauce TEST

 

Thai Style Grilled Chicken (Gai Yang)

6 medium cloves garlic, crushed
1 tablespoon, grated ginger
2 tsp Kosher salt, plus extra
A handful of cilantro, including leaves and thick stalks

2 TB lime juice
3 TB light brown sugar
2 tsp ground white pepper
1 tsp ground coriander
2 TB fish sauce
4 TB regular soy sauce
1 TB dark soy sauce
2 TB, lemongrass paste 

2 TB neutral oil - using avocado 

3-4 lbs chicken thighs, 

6–8 mandarin orange, halved and seeded grilled for garnish 

Thai Sweet Chili Dipping Sauce

6–8 red Thai bird chilies, finely minced (more or less to taste)
4 cloves garlic, finely minced (about 4 teaspoons)
1/4 cup Asian fish sauce
1/2 cup light brown sugar sugar
2 TB distilled white vinegar
1TB lime juice 

Using a food processor add the garlic cloves, Kosher salt and a small amount of the palm or brown sugar and pulse into a paste.

Add to the garlic paste, cilantro, remaining sugar, coriander, fish sauce, dark and regular soy sauce, ginger and lemongrass in the bowl of a food processor. 

Process until a rough paste is formed. Set aside.

Place the chicken into a large bowl and rub the chicken with the marinade on all surfaces, front and back. 

Cover and place into the refrigerator, and marinate for at least 2 hours and up to 2 days.
After marinating, take out of the refrigerator and let it rest at room temp 30 minutes to remove the chill. 

Salt both sides lightly with Kosher salt.

COOKING

When ready to cook, preheat the grill on high, clean and oil the grill. 

After preheating the grill add the chicken thighs and cover the grill and cook until an instant read thermometer inserted into deepest part of registers 160°F - total temperature should raise to 165ºF final temp. 

Transfer chicken to a cutting board and allow to rest for 5 minutes.

Meanwhile grill the oranges, until lightly charred on both sides.

Serve with grilled oranges and dipping sauce.

Thai Sweet Chili Dipping Sauce

Combine all ingredients in a small sealable container. 

Shake well, set aside, and allow sugar to dissolve, shaking every 10 minutes or so. When sugar is fully dissolved, store in refrigerator until ready to use. 

Sauce will keep in the refrigerator for up to 3 weeks.