There is no need for any special tool or utensil for this recipe. As a matter of fact, once when I went camping, I packed marinated chicken in a Ziploc bag and made sauce in advance and put them in a cooler packed ice. When I arrived at the water camp around Colorado River, I realised that I had forgotten to bring my portable grill so I gathered a bunch of dry wood and a few pieces of rock (a couple of large and flat ones for grilling) and it turned out better than I’d expected!
Thai BBQ Chicken with Sweet Chili Sauce
1 1/2 cups coconut milk
1/2 cup chopped garlic
1/4 cup chopped fresh ginger
1/4 cup olive oil
2 tablespoons Thai fish sauce
1 tablespoon Balsamic Vinegar
2 tablespoons curry powder
1 tablespoon white pepper cracked
2 tablespoons raw sugar or honey
½ cup finely chopped cilantro
1 cup cold Singha Beer (You finish the rest)
2 chickens (about 3 pounds each), with bones and skin, cut into halved
Sweet Chili Sauce
1/2 cup water
1/2 cup rive vinegar
1/4 cup sugar
2 tablespoons plum sauce
1 tablespoon Thai fish sauce
1 tablespoon fresh lime juice or lemon juice
2 teaspoons tomato paste
1 teaspoon finely chopped garlic
1/2 teaspoon ground red chili paste (Sambal Oleck)
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon all-purpose flour mixed with 1 table spoon cold water
4 slices fresh pineapple.
1. Combine all marinade ingredients in a large mixing bowl. Gently prick chicken skin all over with fork. Add chicken to marinade mixture and rub it in. Cover bowl with plastic wrap and refrigerate overnight or at least 3 hours.
2. Preheat oven to 350 F. Place chicken on baking tray and bake chicken until cooked through, about 45 minutes, basting with marinade every 15 minutes. Prepare charcoal grill then grilled 10 minutes on each side to finish cooking.
3. Combine all ingredients for the sauce in a small saucepan and bring to boil over high heat. Reduce heat to lower and simmer 15 minutes, Let cool. Transfer each cooked chicken half to a platter and serve with sweet chili sauce and a pineapple slice.