|Adapted from a recipe on About.com|
I'm in love with the Thai BBQ chicken at Whole Foods. It is a good day when they have it in their hot bar selection. Lately when I've been going, they have all this Turkey and Thanksgiving food. I decided to take matters in my own hands and make it myself. I googled for a recipe and found one on About.com. It's more savory than the Whole Foods version. It has a smoky, garlicky taste to the chicken. To compliment the chicken, I made a simple marinade for the veggies.
- 4-6 Chicken Drumsticks
- 2 Tbsp. soy sauce
- 1 tsp. dark soy sauce (OR 1 more Tbsp. regular soy sauce)
- 2 Tbsp. fish sauce
- 3 Tbsp. sherry (cooking sherry works well too)
- 2 Tbsp. brown sugar
- 1 Tbsp. black peppercorns, crushed with pestle & mortar, OR coursely ground with coffee grinder or pepper mill
- 10 cloves garlic, minced
DIPPING SAUCE or GLAZE:
- 1/2 cup rice vinegar (OR other type of vinegar: white, white wine, or apple cider)
- 1/3 cup brown sugar, lightly packed
- 4 cloves garlic, minced
- 1-2 fresh red chilies, minced OR 1/3 to 1/2 tsp. dried crushed chili OR cayenne pepper
- 1 Tbsp. fish sauce
- 1 Tbsp. soy sauce
- 2 stalks of broccoli, cut
- 1 container of mushrooms, cut in half
- 1/2 white onion, sliced
- 1/2 C olive oil
- 1 tsp garlic powder
- 5 drops of sesame oil
- 1/2 tsp ground peppercorn
- 1/2 tsp salt
1. Combine all marinade ingredients in a bowl and stir well to dissolve the sugar.
2. Add chicken drumsticks, turning several times to ensure the chicken is covered with marinade.
3. Cover and place in the refrigerator to marinate while you heat up the grill and prepare the dipping sauce. OR allow chicken to marinate overnight, or up to 24 hours.
5. Reduce heat to medium-low. Allow sauce to simmer for 10-15 minutes, stirring occasionally. The sauce will thicken as it cooks and become tangy - a mixture of sweet, sour, salty, and spicy.
Tip: this sauce can be served warm, at room temperature, or cold, so you can easily make it ahead of time and keep in the refrigerator until needed.
6. Brush your grill with a little vegetable oil, then grill the chicken, turning occasionally. Brush the chicken with the leftover marinade for the first 10 minutes or so, then discard marinade. (20-25 minutes cooking time)
1. Boil water on stovetop. When boiling, cook broccoli for 1 minute. Drain.
2. Combine broccoli, mushrooms, and onions in bowl.
3. Combine olive oil, garlic powder, peppercorn, salt, and sesame oil into a small bowl. Pour about half of marinade into veggies and coat them. Let marinade for 30 minutes.