Monday, February 24, 2014

Thai Curry BBQ Chicken with Coconut Rice




Thai BBQ chicken is a popular dish known as Gai Yang.  The chicken is usually given a dry marinade with turmeric, curry and coriander spices mixed in with soy sauce, fish sauce, garlic, Thai chilies and sugar.

For this version, I kept the marinade ingredients fairly close using garlic, brown sugar, soy sauce, curry powder, ground coriander, black pepper, cayenne pepper and coconut milk.   Chicken thighs are marinated for hours in the mixture then the chicken is baked in the oven and quickly broiled to crisp the skin.  The dish is served with a side of coconut jasmine rice and a sweet & sour hot sauce made from rice vinegar, garlic, green onions, sugar and sriracha sauce.

Servings: 4
Prep Time: 70 minutes (includes marination time)
Cooking Time: 35 minutes
Special Ingredients: Sriracha Hot Sauce -- most commonly found in Asian Specialty Food Stores but has also become a familiar item in the Asian aisle of most chain groceries.

Ingredients:

12 Garlic Cloves Minced (divided)
2 Tablespoons + 1/3 Cup Brown Sugar
2 Tablespoons Soy Sauce
1 Tablespoon Yellow Curry Powder
2 Teaspoons Ground Coriander Powder
2 Teaspoons Black Pepper
1 Teaspoon Cayenne Pepper
13.5 oz. Coconut Milk Can
4 Chicken Thighs with skin and bones removed
2 Cup Jasmine Rice
1/2 Cup Rice Vinegar
1 Green Onion thinly sliced
1 Tablespoon Sriracha Hot Sauce

Place 10 garlic cloves, 2 tablespoons brown sugar, soy sauce, curry powder, ground coriander, black pepper, cayenne pepper, salt and half the coconut milk (about 7 oz.) in a large bowl.  Stir until well combined.  Add the boneless chicken thighs to the marinade to completely coat the meat.  Cover and place in the refrigerator to marinate for 1 hour (or up to 24 hours).

Preheat the oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil.  Take the chicken thighs from the marinade and scrape off any excess sauce from the meat.  Place the chicken thighs onto the rimmed baking sheet with skin face up. Discard the leftover marinade.  Place the chicken into the oven and let bake for 20 minutes.  After twenty minutes switch the oven to broil at same temperature and let the chicken cook for another 5-10 minutes to crisp the skin.

While the chicken bakes, cook the rice.  In a saucepan bring 1.5 cups water to a boil.  Add the jasmine rice and stir-in the remaining coconut milk.  Reduce the heat to low, cover the saucepan and let the rice steam until fully cooked (about 12-15 minutes).  Remove the cover stir and fluff the rice and set aside.

For the sauce place the rice vinegar, 1/3 cup brown sugar, remaining 2 garlic cloves minced, green onions and Sriracha sauce in a bowl.  Whisk the ingredients together until well combined and set aside.

Serve the chicken with the rice and sauce on the side for dipping.  Enjoy.




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