Grilled Issan Chicken
Recipe from northern Thailand. Subtly spiced grilled chicken to be served with a dip.
Dip
- ½ cup rice vinegar
- ¾ cup sugar
- pinch salt
- 2 tsp korean pepper
- 2 cloves garlic
Grilled Chicken
- 2 small chickens
- 2 Tbsp green pepper or 1 Tbsp black pepper
- 12 cloves garlic
- 1 handful cilantro root
- ½ tsp salt
- 1 tsp sugar
- 2 Tbsp fish sauce
Method for the dip
-
1
Combine all ingredients except garlic in a saucepan.
-
2
Boil until sugar is dissolved.
-
3
Let cool.
-
4
Before serving, add finely chopped or grated garlic.
Method
-
1
Split chickens down breastbone and flatten.
-
2
Mash ingredients in mortar, beginning with the hardest. Crush until blend becomes a chunky paste.
-
3
Cover chickens in paste and marinate several hours.
-
4
Heat your grill to a medium-low heat. Cook the chicken flipping it regularly to have an even cooking (around 1h15). If needed, finish cooking the chicken on the un-lit part of the BBQ and cover.
-
5
Serve with dip.
