Thai Grilled Chicken with Sweet & Spicy Dipping Sauce Recipe

Photo: Thai Grilled Chicken with Sweet & Spicy Dipping Sauce Recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Thai Grilled Chicken with Sweet & Spicy Dipping Sauce recipe. Enjoy cooking quick and easy healthy meals and learn how to make Thai Grilled Chicken with Sweet & Spicy Dipping Sauce.

In this recipe for gai yang, or Thai grilled chicken, the chicken marinade is enriched with a little coconut milk, which keeps the meat moist during grilling. Prepare the sweet-and-spicy dipping sauce the day you want to use it, because it loses freshness quickly. If you prefer to use chicken breasts instead of thighs and drumsticks, use 3 bone-in breast halves and cut each in half crosswise for 6 servings total.

2 pieces chicken & about 1 1/2 Tbsp. sauce each

Makes: 6 servings

Active Time: 40 minutes

Total Time: 1 1/2 hours

Ingredients
 
Chicken

3 medium cloves garlic
2 teaspoons whole black peppercorns, coarsely ground
2 tablespoons minced cilantro stems
Pinch of salt
2 tablespoons fish sauce (see Tips)
1/2 cup “lite” coconut milk
4 pounds bone-in chicken drumsticks and thighs (about 12 pieces), skin removed, trimmed

Dipping Sauce

1/2 cup rice vinegar or cider vinegar
1/2 cup sugar
1 teaspoon crushed red pepper
1 teaspoon minced garlic
1/4 teaspoon salt

Preparation

To prepare chicken: Combine garlic cloves, pepper, cilantro stems and pinch of salt in a large mortar or food processor or food mill and mash or pulse to a coarse paste. Transfer to a large bowl; stir in fish sauce and coconut milk. Add chicken and stir to coat with the marinade. Refrigerate, loosely covered, for at least 30 minutes and up to 1 hour.
 
Preheat grill to medium. (No grill? See broiler variation, below.)
 
To prepare sauce: Heat vinegar to a boil in a small nonreactive pan. Add sugar, stir to dissolve it, then reduce heat and simmer for 3 to 4 minutes. Add crushed red pepper and minced garlic; simmer for 1 minute more. Remove from the heat and stir in salt. Pour into a serving bowl and let cool to room temperature before serving.
 
Remove the chicken from the marinade. (Discard marinade.) Oil the grill rack (see Tips). Grill, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, 15 to 20 minutes.
 
Serve the chicken with the dipping sauce.

Tips & Notes

Make Ahead Tip: Prepare sauce (Step 3) and hold at room temperature for up to 4 hours.  
Tip: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.
 
Tip: Oil a grill rack before you grill to keep the food from sticking to the rack. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill—it may cause a flare-up.)
 
Broiler Variation: Preheat broiler to high. Place chicken in a roasting pan and broil about 5 inches from the heat, leaving the oven door ajar. Check after 8 minutes or so; the chicken pieces should be browning. Turn them over and cook until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, about 8 minutes more.

Nutrition

Per serving: 269 calories; 9 g fat ( 3 g sat , 3 g mono ); 90 mg cholesterol; 19 g carbohydrates; 17 g added sugars; 27 g protein; 0 g fiber; 469 mg sodium; 252 mg potassium.

Nutrition Bonus: Zinc (19% daily value)

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 4 lean meat

From EatingWell:  May/June 2013

More Chicken Recipes:

Oven-Fried Chicken
Roast chicken soup
Chicken and herb bake with tomatoes  
Salt and sage roast chicken with apple gravy
Vanilla-and-lime chicken skewers
Basque chicken

Save and Share Roast chicken soup recipe
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Oven-Fried Chicken Recipe - How to make Oven-Fried Chicken

Photo: Oven-Fried Chicken

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Oven-Fried Chicken recipe. Enjoy cooking quick and easy healthy meals and learn how to make Oven-Fried Chicken.

Great news—crunchy, flavorful fried chicken can be healthy. We marinate skinless chicken in buttermilk to keep it juicy. A light coating of flour, sesame seeds and spices, misted with olive oil, forms an appealing crust during baking. And with only 7 grams of fat per serving rather than the 20 in typical fried chicken—that is good news.

Makes: 4 servings

Active Time: 20 minutes

Total Time: 1 hour 35 minutes (including marinating time)

Ingredients

1/2 cup nonfat buttermilk, (see Tip)
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon hot sauce
2 1/2-3 pounds whole chicken legs, skin removed, trimmed and cut into thighs and drumsticks
1/2 cup whole-wheat flour
2 tablespoons sesame seeds
1 1/2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon baking powder
1/8 teaspoon salt
Freshly ground pepper, to taste
Olive oil cooking spray

Preparation

Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.

Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.

Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

Tips & Notes

Make Ahead Tip: Marinate the chicken for up to 8 hours.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition

Per serving: 224 calories; 7 g fat ( 2 g sat , 2 g mono ); 130 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 34 g protein; 1 g fiber; 237 mg sodium; 400 mg potassium.

Nutrition Bonus: Zinc (24% daily value)

Carbohydrate Servings: 0

Exchanges: 5 lean meat

From EatingWell:  Summer 2003, EatingWell for a Healthy Heart Cookbook (2008), The Essential EatingWell Cookbook (2004), July/August 2012

More Chicken Recipes:

Roast chicken soup
Chicken and herb bake with tomatoes
Salt and sage roast chicken with apple gravy
Vanilla-and-lime chicken skewers
Basque chicken
All-in-one chicken fajita

Save and Share Roast chicken soup recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.  

Roast chicken soup recipe

Photo: Roast chicken soup recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Roast chicken soup recipe. Enjoy cooking quick and easy healthy meals and learn how to make Roast chicken soup.

Use up leftover chicken in this rustic soup with garlic cream and cheesy scones on the side

Easy
Serves 4
Prep 15 mins
Cook 35 mins
Freezable
Can be frozen without garlic cream

Ingredients

1 tbsp olive oil
2 onions , chopped
3 medium carrots , chopped
1 tbsp thyme leaves, roughly chopped
1.4l chicken stock
300g leftover roast chicken , shredded and skin removed
200g frozen peas
3 tbsp Greek yogurt
1 garlic clove , crushed
squeeze lemon juice

Method

Heat oil in a large heavy-based pan. Add onions, carrots and thyme, then gently fry for 15 mins. Stir in stock, bring to a boil, cover, then simmer for 10 mins.

Add the chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, peas and seasoning, then simmer for 5 mins until hot through.

Mix the yogurt, garlic and lemon juice, swirl into the soup in bowls, then serve.

Try

Feta & spinach scones
Heat oven to 180C/fan 160C/gas 4. Put 280g self-raising flour and a large pinch of salt into a large bowl and make a well in the centre. In a separate bowl, combine 100g cubed feta, 3 tbsp sunflower oil, 2 eggs, 280ml Greek yogurt and a small handful baby spinach leaves, roughly chopped. Stir into the flour to form a soft dough, tip onto a floured surface and shape into a thick, flattish round. Brush with milk. Bake for 40-45 mins. Cool, then serve in wedges.

IF YOU WANT TO USE A SLOW COOKER
Gently fry your onions, carrots and thyme for 15 mins then tip it with the veg into your slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass remove it now, shredding remaining chicken from bones. Stir back into the soup, or add leftover chicken now, plus peas. Cook for 30 mins more. Remove half the mixture then puree with a stick blender to your liking.

Nutrition Per Serving
339 kcalories, protein 39g, carbohydrate 18g, fat 13 g, saturated fat 3g, fibre 6g, sugar 11g, salt 2 g

Recipe from Good Food magazine, March 2009.

More Chicken Recipes:

Chicken and herb bake with tomatoes
Salt and sage roast chicken with apple gravy
Vanilla-and-lime chicken skewers
Basque chicken
All-in-one chicken fajita
Smoked chicken, walnut & grape salad with blue cheese

Save and Share Roast chicken soup recipe
 
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Almond chicken Recipe

Photo: Almond chicken Recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Almond chicken  recipe. Enjoy cooking quick and easy healthy meals and learn how to make Almond chicken.

INGREDIENTS 14
SERVINGS 6

Ingredients

100g almond meal
1 cup (250ml) water
1 tbs ghee
2 tsp cumin seeds
4 whole cloves
12 fresh curry leaves
4 green cardamom pods, bruised
2 garlic cloves, crushed
1 tsp ground turmeric
1 brown onion, finely chopped
12 chicken thigh fillets, chopped
1/2 cup (125ml) thin cream
1 tsp garam masala
Toasted flaked almonds, to serve

Method

Step 1
Combine almond meal and water in a medium bowl. Set aside for 1 hour to soak.

Step 2
Melt ghee in a large saucepan over medium heat. Add cumin seeds, cloves, curry leaves, cardamom, garlic, turmeric and onion. Cook, stirring, for 5 minutes or until onion softens. Add chicken and almond meal, and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes. Add cream and cook for 15-20 minutes or until sauce thickens slightly. Remove from heat. Stir in garam masala. Season. Sprinkle with toasted flaked almonds to serve.

Notebook: - May 2007 , Page 143
Recipe by Sarah Hobbs
Photography by Ben Dearnley
 
More Chicken Recipes: 

Lemon and mascarpone roast chicken 
Chicken on the Grill
Chicken, pancetta & mushroom stew
Chicken with creamy bacon penne
Chicken hotpot
Chicken in creamy mushroom sauce 

Save and share Almond chicken Recipe
 
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Lemon and mascarpone roast chicken recipe

Photo: Lemon and mascarpone roast chicken

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Lemon and mascarpone roast chicken recipe. Enjoy cooking quick and easy healthy meals and learn how to make Lemon and mascarpone roast chicken.

Takes: 10 mins to prepare and 1 hr 30 mins to cook
Makes: 4

Ingredients

1 lemon
3tbsp mascarpone cheese
2tsp thyme leaves, finely chopped, plus more for stuffing
1.5kg (3lbs) chicken
1 shallot, finely chopped
For the gravy
200ml (7fl oz) hot chicken stock

Preparation

Preheat the oven to gas 5, 190ºC, fan 170ºC. Finely grate the zest of the lemon into a bowl and mix with 2 tbsp mascarpone and the thyme leaves. Season well.

Make a space between the chicken's breast and its skin and push in the mixture, smearing it over the meat. Smooth down the skin and season the whole chicken.

Halve the lemon and place one half inside the chicken cavity (along with any leftover thyme). Put the chicken in a snug-fitting roasting tin and cook for 1 hour and 20 minutes, or until it's cooked through.

When cooked, transfer the chicken to a serving plate and let it rest while you make the gravy. Drain away the fat from the roasting tin to leave 1 tablespoon, then place over a low heat. Stir in the shallots and cook until soft, then add the chicken stock, scraping up any caramelised bits stuck to the pan. Cook for a few more minutes, then strain the gravy and discard the shallots. Squeeze in some juice from the other lemon half, and stir in the remaining mascarpone. Serve with the chicken, roast potatoes and vegetables.
 
Source Tesco Real Food
 
More Chicken Recipes:

Chicken on the Grill
Chicken, pancetta & mushroom stew
Chicken with creamy bacon penne
Chicken hotpot
Chicken in creamy mushroom sauce
Tagliatelle with grilled chicken & tomatoes
 
Save and share Lemon and mascarpone roast chicken recipe
 
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Chicken on the Grill Recipe

Photo: Chicken on the Grill Recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken on the Grill recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken on the Grill.

Total Time: 30 min
Prep 10 min
Cook 20 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

1 chicken, cut in half
Salt and pepper
Grilling sauce

Directions

Season cut up chicken with salt and pepper. When coals are white, spread them out for even heat distribution. Place chicken pieces on the grill with larger, fattier pieces (such as the thigh) near the center and smaller pieces to the outside. Brush grilling sauce on chicken through the cooking process and turn chicken as needed. Move chicken toward the outside as the leaner pieces (such as the breast) get done. Brush with grilling sauce just prior to removing from grill. Serve warm.

Recipe courtesy Paula Deen

More Chicken Recipes: 

Chicken, pancetta & mushroom stew 
Chicken with creamy bacon penne
Chicken hotpot
Chicken in creamy mushroom sauce 
Tagliatelle with grilled chicken & tomatoes 
Prosciutto skewered chicken with fried sage leaves 

Save and Share Chicken on the Grill Recipe
 
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Chicken, pancetta & mushroom stew recipe

Photo: Chicken, pancetta & mushroom stew recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken, pancetta & mushroom stew recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken, pancetta & mushroom stew. 

This speedy, after-work casserole is ready in only 30 mins and makes for a super-warming supper

Easy
Serves 4
Ready in 30 mins

Ingredients

15g dried porcini mushrooms
500g skinless chicken thigh fillets, quartered
100g diced pancetta or bacon
1 onion , chopped
2 garlic cloves , chopped
5 tbsp balsamic vinegar
150ml red wine
1 tbsp cornflour , dissolved in 1tbsp cold water
a handful flat-leaf parsley , chopped
mash or pappardelle , to serve

Method

Pour 200ml boiling water over the porcini. Leave for 10 minutes and then strain and reserve 125ml of the liquid. Rinse the mushrooms to remove any grit then chop.

Heat a pan and fry the pancetta until crisp. Scoop out with a slotted spoon. Season and fry the chicken on both sides then remove. Add the onion, chopped porcini and garlic to the pan with some salt and cook for 4 minutes until softened. Add the vinegar and turn up the heat. Let it sizzle for a minute and then add the porcini liquid, red wine, chicken and dissolved cornflour. Cook uncovered for 20 minutes. Serve with mash or pappardelle noodles and flat-leaf parsley sprinkled over.

Nutrition Per Serving

274 kcalories, protein 33,1g, carbohydrate 9,7g, fat 10,3 g, saturated fat 3,9g, fibre 1,7g, salt 1,58 g

Recipe from olive magazine, December 2011.

More Chicken Recipes:

Chicken with creamy bacon penne
Chicken hotpot
Chicken in creamy mushroom sauce 
Tagliatelle with grilled chicken & tomatoes 
Prosciutto skewered chicken with fried sage leaves  
Chargrilled chicken breasts 

  Save and Share Chicken, pancetta & mushroom stew recipe
 
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