Name: Barbecued chicken with sweet vinegar sauce
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: Paste; 4 clove garlic, crushed; 1 teaspoon cracked black peppercorn; 2 teaspoon sugar; 2 teaspoon ground turmeric; 2 teaspoon paprika; 1 tablespoon chopped fresh coriander; 1 teaspoon curry powder; 2 fresh red chillies, chopped; 1 tablespoon oil; 1 kilogram chicken thigh fillets; 1/2 cup (125ml) coconut milk; Sweet vinegar sauce; 1 fresh red chilli, chopped; 2 clove garlic, crushed; 1/2 cup (125ml) white vinegar; 2 tablespoon raw sugar

Ingredients

Paste

4 clove garlic, crushed

1 teaspoon cracked black peppercorn

2 teaspoon sugar

2 teaspoon ground turmeric

2 teaspoon paprika

1 tablespoon chopped fresh coriander

1 teaspoon curry powder

2 fresh red chillies, chopped

1 tablespoon oil

1 kilogram chicken thigh fillets

1/2 cup (125ml) coconut milk

Sweet vinegar sauce

1 fresh red chilli, chopped

2 clove garlic, crushed

1/2 cup (125ml) white vinegar

2 tablespoon raw sugar

Method

1.To make the paste; grind all ingredients to a paste using mortar and pestle.

2.Cut thigh fillets in half, combine with paste in bowl; cover, refrigerate several hours or overnight.

3.Grill chicken until tender, basting frequently with coconut milk. Serve with sweet vinegar sauce.

4.To make the sweet vinegar sauce; grind chilli and garlic to a paste using mortar and pestle. Combine vinegar and sugar in pan, stir over heat, without boiling, until sugar is dissolved. Bring to boil, simmer, uncovered, without stirring, until syrup just begins to colour; remove from heat, cool slightly. Stir in chilli and garlic paste.

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Ingredients

Method

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