Thai BBQ Chicken – Spicy marinade for delicate Far East flavours
4 Tbsp. soy sauce
2 tsp. dark soy sauce
4 Tbsp. fish sauce
6 Tbsp. cooking sherry
4 Tbsp. brown sugar
2 Tbsp. black peppercorns, crushed
20 cloves garlic, minced
1 cup rice vinegar (OR other type of vinegar: white, white wine, or apple cider)
1/2 cup brown sugar, lightly packed
8 cloves garlic, minced
4 fresh red chilies, minced
2 Tbsp. fish sauce
2 Tbsp. soy sauce
Combine all marinade ingredients in a bowl and stir well to dissolve the sugar.
Pour over the chicken, turning several times to ensure the chicken is covered with marinade.
Cover and place in the refrigerator to marinate while you heat up the grill and prepare the glaze. OR allow chicken to marinate overnight, or up to 24 hours.
To make the glaze, place all the glaze ingredients in a sauce pan. Stir and bring to a boil.
Reduce heat to medium-low. Simmer for 10-15 minutes, stirring occasionally. The sauce will thicken as it cooks and become tangy – a mixture of sweet, sour, salty, and spicy.
Brush the chicken with any leftover marinade during the first 10 minutes of cooking.
For the remainder of cooking time, baste the chicken with the glaze.
After cooking, allow to stand, loosely wrapped in foil for at least ½ hour before serving.
To download or print a hard copy of this recipe, please click on the link below: