Thai-Style Grilled Chicken w Spicy Sweet & Sour Dipping Sauce

America's TEST KITCHEN

Serves 4

This Thai-Style Chicken was really good! I served it with jasmine rice, sugar snap peas, corn on the cob, and Spicy Sweet & Sour Dipping Sauce to dip the chicken in! I found this recipe on America's TEST KITCHEN . I didn't grill the chicken because it was cold outside when I made this dish. So I grease the rack with oil; put the chicken on; lined the bottom of the oven with aluminum foil; and cooked at 400 degrees.

Ingredients:

Chicken and Brine:
1/2 cup granulated sugar
1/2 cup table salt
4 split bone-in, skin-on chicken breasts , about 12 ounces each (I used Boneless/skinless chicken breasts)

Rub:
12 medium cloves garlic , minced or pressed through garlic press (1/4 cup)
2 inch piece fresh ginger , minced (about 2 Tbsps) *I used dried.
2 tablespoons ground black pepper
2 tablespoons ground coriander
2/3 cup chopped fresh cilantro leaves (I used dried)
1/4 cup lime juice from 2 to 3 limes
2 tablespoons vegetable oil , plus more for grill grate


1. To brine the chicken: Dissolve sugar and salt in 2 quarts cold water in large container or bowl; submerge chicken in brine and refrigerate at least 30 minutes but not longer than 1 hour. Rinse chicken under cool running water and pat dry with paper towels.

2. Prepare Spicy Sweet & Sour Dipping Sauce.

3. To make and apply the rub: Combine all rub ingredients in small bowl; work mixture with fingers to thoroughly combine. Slide fingers between skin and meat to loosen skin, taking care not to detach skin. Rub about 2 tablespoons mixture under skin. Thoroughly rub even layer of mixture onto all exterior surfaces, including bottom and sides. Repeat with remaining chicken pieces. Place chicken in medium bowl, cover with plastic wrap, and refrigerate while preparing grill.4. To grill the chicken: Using chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 15 minutes. Heat until grate is hot, about 5 minutes; scrape grill grate clean with grill brush. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe grill grate. Place chicken, skin-side down, on hotter side of grill; cook until browned, about 3 minutes. Using tongs, flip chicken breasts and cook until browned on second side, about 3 minutes longer. Transfer chicken to platter; let rest 10 minutes. Serve, passing sauce separately.

5. Taking Thai Chicken Indoors. If you don't have a grill, heat your oven to 450 degrees and adjust an oven rack to the lower-middle position, as food tends to brown more deeply and evenly toward the bottom of the oven. Set the brine, rubbed chicken on a flat wire roasting rack and place the rack over a baking sheet lined with foil. Roast the chicken for 15 minutes, rotate the pan, and then cook for an additional 15 minutes. The skin should be light golden brown, and an instant-read thermometer inserted into the thickest part of each breast (not touching any bone) should register 160 degrees. To get the same deep brown exterior that the grill provides, finish the chicken with a quick shot under the broiler (2 to 3 minutes, with the chicken 6 to 8 inches from the broiler element). This pass under the broiler will help to crisp the skin, but the skin will probably not be quite as crisp as it is in the grilled version. The flavors, however, will be just as good.

OMG...this was really delish! I will be making this again!

Enjoy!

Jill's Comfort Zone