Name: Barbecued chicken with sweet chilli vinegar sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kilogram chicken thigh fillets; 2 tablespoon peanut oil; 1/2 cup (125ml) coconut milk; 4 clove garlic, crushed; 1 teaspoon cracked black peppercorns; 2 teaspoon white sugar; 2 teaspoon ground turmeric; 2 teaspoon hot paprika; 1 tablespoon chopped fresh coriander root; 1 teaspoon curry powder; 2 fresh small red thai chillies, chopped; 1 tablespoon peanut oil; 6 fresh small red thai chillies, chopped coarsely; 4 clove garlic, quartered; 1 cup (250ml) white vinegar; 1/2 cup (110g) caster sugar; 1 teaspoon coarse cooking salt; 1 teaspoon tamarind paste

Barbecued chicken with sweet chilli vinegar sauce

So good on the barbecue that my family never wants takeaway, they want me to cook it, instead.

Ingredients

1 kilogram chicken thigh fillets

2 tablespoon peanut oil

1/2 cup (125ml) coconut milk

4 clove garlic, crushed

1 teaspoon cracked black peppercorns

2 teaspoon white sugar

2 teaspoon ground turmeric

2 teaspoon hot paprika

1 tablespoon chopped fresh coriander root

1 teaspoon curry powder

2 fresh small red thai chillies, chopped

1 tablespoon peanut oil

6 fresh small red thai chillies, chopped coarsely

4 clove garlic, quartered

1 cup (250ml) white vinegar

1/2 cup (110g) caster sugar

1 teaspoon coarse cooking salt

1 teaspoon tamarind paste

Method

1.Using mortar and pestle, crush ingredients for paste.

2.Cut chicken in half, combine with paste and oil in large bowl; cover, refrigerate 3 hours or overnight.

3.Cook chicken on barbecue (or grill or grill plate), basting frequently with coconut milk, until browned and cooked through.

4.Meanwhile, make sweet chilli vinegar sauce. Place ingredients in small saucepan, stir over heat, without boiling, until sugar is dissolved. Bring to a boil, simmer, uncovered, about 15 minutes or until slightly thickened; cool 5 minutes. Blend or process mixture until chopped finely.

5.Serve chicken with sauce, and salad greens, if desired.

Paste can be made a week ahead; keep, covered, in refrigerator. Sauce can be made a day ahead; keep, covered, in refrigerator. Chicken best cooked just before serving.
Note

Women's Weekly Food

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