Active Time
25 MIN
Total Time
1 HR 10 MIN
Yield
Serves : 4
© John Kernick

How to Make It

Step 1    marinate the chicken

In a mini food processor, process the cilantro, fish sauce and pepper to a coarse puree. Coat the chicken with the marinade. Let stand at room temperature for 20 minutes.

Step 2     prepare the dipping sauce

In a bowl, combine the dissolved tamarind with the fish sauce, lime, garlic, chile, sugar and water.

Step 3     prepare the dipping sauce

Preheat the oven to 400°. Light a grill. Rub the chicken with the oil and rub the grill with an oiled paper towel. Grill the chicken over moderately high heat, turning, until charred, 12 minutes. Transfer the chicken to a baking sheet and roast for 30 minutes, until cooked.

Step 4     prepare the dipping sauce

Just before serving, stir the cilantro into the dipping sauce and serve with the chicken.

Notes

Tamarind concentrate is available at Indian and Latin food shops.

One serving: 177 cal, 7 gm fat, 1.5 gm sat fat, 2 gm carb, 0 gm fiber, 26 gm protein.

Suggested Pairing

Peppery, raspberry-rich Zinfandel.

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