Thai Grilled Chicken with Sweet Chile Dipping Sauce

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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3/4 cup coconut milk
3 Tbsp. fish sauce
3 Tbsp. minced garlic
3 Tbsp. chopped cilantro
1-1/2 tsp. ground turmeric
1-1/2 tsp. curry powder
3/4 tsp. white pepper
3 pound chicken, cut into pieces
1/2 cup and 1 Tbsp. rice vinegar
1/4 cup and 2 Tbsp. water
1/4 cup and 2 Tbsp. white sugar
1-1/2 tsp. minced garlic
3 finger hot chiles, stemmed, seeded and chopped
1/4 tsp. salt


In a shallow dish, mix together the coconut milk, fish sauce, 2 Tbsp. of minced garlic, cilantro, turmeric, curry powder and white pepper. Add the chicken, and turn to coat. Cover and refrigerate for 4 hours or overnight.

Preheat the grill for high heat.

In a saucepan, combine the vinegar, water, sugar, 1 tsp. of minced garlic, the chopped finger hots and salt; bring to a boil. Reduce the heat to low and simmer until the liquid has reduced, about 5 minutes. Stir the sauce from time to time, then remove it from the heat and allow to cool before using.

Lightly oil the grill grate. Pull the chicken pieces from out of the marinade and and place the pieces on the grill. Discard the marinade. Cook the chicken for about 10 minutes per side, or until it is slightly charred and the juices run clear. Brush the chicken with the sauce before serving. Serve the remaining sauce on the side for dipping.

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