You might notice an ingredient in this recipe that you've never heard of: fish sauce. This is a fermented sauce essential in many Asian dishes and you can find it at any local grocery store, in the Asian foods section. I'll give you some fair warning, though, that fish sauce has an extremely funky odor, not that far off from the smell of fermented gym shoes. However, the end result of this recipe will not taste like fish sauce!! You have to trust me on this one, when I first made it, I was a little hesitant, too, when I first inhaled the aroma of the fish sauce. But the other ingredients in the marinade balanced out the pungent odor and the resulting, finished product was a delightful dish that made me keep comin' back for more.
- 1 (14 oz.) can coconut milk
- 2 T. fish sauce
- 2 T. rice vinegar or cider vinegar
- 1 tsp. soy sauce
- 2 garlic cloves, minced
- 2 to 3 tsp. curry powder or turmeric
- 1/2 tsp. ground cayenne pepper
- 3 to 3 1/2 lbs. chicken thighs (or cut-up fryer chicken)
Heat grill. When ready to grill, drain chicken, reserving marinade. Place chicken on gas grill over low heat or charcoal grill 4 to 6 inches from medium coals. Cook 45-60 minutes, or until chicken is fork-tender and juices run clear, turning once and brushing frequently with reserved marinade. Discard any remaining marinade.**Tip--You can remove the skin from the chicken prior to marinating, however, I prefer to leave it on. By doing so, it keeps the chicken from overcooking and drying out. Also, I do not recommend substituting boneless chicken breast in this recipe. Bone-in chicken, again, helps keep the meat moist and the bone adds so much flavor. Plus, bone-in chicken is so much cheaper than boneless!