Sawaddee ka welcome to hot thai kitchen and boy is it hot today the weather in Vancouver has
been like this for a couple weeks now and so I thought what a great time to do some grilling
and barbecuing so I am making barbecue chicken today our guy yeah guy is chicken and yang is
to grill now this is actually a new and improved recipe of another recipe that I've already done
before and trust me it is improved so so good but first got to get the marinade going so we're
going to move inside and oh if you're wondering about the umbrella you've been to Thailand you
know that when the Sun comes out the umbrellas also come out we don't like to tan so you know
this is my friend in the summer so this marinade is great on chicken but it's also really good on
pork or steak as well we're going to start out with peppercorns white peppercorns from toasted
coriander seeds and I actually got the idea of using coriander seeds from a barbecue chicken
out of town in Thailand that's famous for grilled chicken called vici and Bui and they're so famous
for their barbecue chicken and they always put coriander seeds in their marinade you
can definitely do this in a coffee grinder or even blend the whole marinade in a blender but
I like to do this old-school so once it's all very very fine like that we're going to add lemongrass
and I'm only using the bottom half of the stock the concentrated flavor is in the bottom half
garlic can't have a meat marinade without garlic get that into a paste so you want to get it very
very fine so you don't get big chunks of garlic that's going to burn on the grill so this is great
I could mix the whole marinade in here I'm going to transfer it into a bowl so you can see better
oh that smells good I have got soy sauce and fish sauce of course this is Thai food I'm also going
to add dark soy sauce or black soy sauce I should say and it's not very salty he's got lots of deep
rich molasses flavor in it but really what I'm looking for from this is just some added color
as you can see the marinade is looking very dark and delicious a little bit of oil just to help
moisten the chicken when it's on the grill some water really what I'm making is have Brian half
marinade a lot of that water is going to be absorbed into the chicken resulting in very
moist and juicy chicken now I also need some sugar some sweetness to balance all this out as simple
as that we've got our marinade now let's tackle the chicken so the most important thing about
this chicken is that it is bone-in and skinned on that's going to ensure that your chicken is moist
and juicy with lots of flavor I am using bone-in skin-on chicken breast and two hindquarters so
pretty much it's almost a chicken - the wings I'm going to break this into individual pieces
with the thighs if you've got lots of skin flaps I like to trim that off when you put it on the
grill it'll sort of hang into the grates and cost flare-ups now breasts you want to first
make a little incision there's a little cartilage right there push and it will open this is a keel
bone cut for on one side of this cue bone and so one breast will have no Cube on the other will and
that's okay now right here there's going to be a wishbone which you could remove but in this case
I can just break it - all right so now I've got two breasts that a bone-in and skinned or mu my
god these are huge all right be careful of the rib bones because sometimes they're very sharp
and they can puncture the bag and it can leak put it in another casserole dish or something so you
don't end up with chicken marinade all over your fridge something very satisfying about this part
mmm let this marinate for at least two hours I usually just do it the day before and now let's
make the ultimate Thai dipping sauce to go with barbecue chicken or in fact barbecued anything so
what I'm about to make is something called nothing doubt and I'm dim means dipping sauce and tell I
don't really know what it means but it's the name of this dipping sauces our go-to dip for barbecued
meats I've got some tamarind the main source of acidity it's nice and thick so it will give the
body to the dipping sauce and then some salty fish sauce of course a little bit of sweetness because
the chicken will be primarily salty so this should be sour and sweet to balance that out now stir
this sugar and if it's not dissolving very well you can quickly microwave this don't you know
bring it to a boil and evaporate everything does you know a few seconds to warm it up and to make
it a little fresher I like to add a little bit of lime juice not as much as tamarind because I do
want the tamarind flavor to be the main flavor some spicy of course roasted chili flakes that
I made myself but you can really put whatever kinds of chili flakes you want you can even put
that that chili garlic paste it comes in a jar with a green lid you know you know the one I'm
talking about now we need some fresh herbs green onions chop it finely so that it infuses it's
onion flavor into the dipping sauce some shallots you don't need a lot because we do have the green
onions there already now some cilantro you add it and it just sort of bursts with freshness as soon
as you hit it with cilantro now you don't want to add this in advance because it will will now
the secret ingredient well not really secret but a key ingredient is toasted rice powder and toasted
rice powder is used a lot in northeastern food and this is a northeastern dip so uncooked rice
I use sticky rice but you can do this with jasmine rice toast it in a dry saute pan for a few minutes
until it turns a beautiful golden color and then I just grind it up in a mortar and pestle until it's
quite fine and then what I get is this wonderful magic powder that you can add to your salads soups
dipping sauce really a lot of different things you can use this for too this dip it's going to add a
nuttiness to balance all that acid and it also adds body to make it thick so that when you dip
it into your chicken it clings on to the chicken and it just transforms it so so good alright ready
to go now time to grill the chicken so I've got my grill preheated at about medium heat okay for
this because the chicken pieces especially with bone-in will take quite a while to grill so you
want to grill it on sort of medium low to low heat depending on your grill because it will take a
good 20 20 to 30 minutes if the heats too high it will burn on the outside okay so I've oiled
my grill I'm going to put the chicken on what I know is not the hottest spot on the grill so if
you've got multiple heat settings you can put the chicken on indirect heat so I'm putting it skin
side up gonna close that down and now I'm going to lower my heat to almost to its lowest setting
and I've got my grill thermometer here I'm going to try to keep it at about 275 less than 300 for
sure like when I grill chicken I like to flip them many times I find the cooking is a lot more even
all right these are done boy these are huge breasts mmm smells so good all right let's go
back inside because I am burning out here I've got my chicken resting I've got dipping sauce
ready to go and now all I need is some sticky rice now you can have the chicken on its own
obviously but some sticky rice or regular rice will be great so I steamed some earlier using
this bamboo cone steamer now if you don't know anything about what this is and how
you make sticky rice with it I have another video that shows you I'm just going to toss
this rice a little bit so it comes out properly and thud so it's kind of its kind of cute ooh
I'm a five-person so I'm gonna go with thighs skin is nice and charred mmm a little dipping
sauce on it I have no words to describe how good this is I mean this tastes like Thailand
to me all the flavors salty sour spicy the fresh herbs the chewiness of the sticky rice oh my god
it's summertime barbecue season is coming and if it's not barbecue season where you live make it
any way you can even bake this in the oven it'll still be good so I hope hope you give this a try
it is so good trust me and the recipe fo Waze is on top I am calm and when you make it send me a
photo Facebook Twitter or Instagram and I will see you next time for your next delicious tiny
chicken in the Sun