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Thai Grilled Chicken with Chile Sauce

 

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Thai Grilled Chicken
Serves 4

1 whole chicken, cut and skinned
2 tablespoons soy sauce
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon oyster sauce
1/2 teaspoon brown rice vinegar
1/2 teaspoon chipotle chile powder
1/2 teaspoon salt
1/4 teaspoon tumeric

Chile Sauce

1 cup of dried red chile peppers
3/4 cup water
3/4 cup apple cider vinegar
1/4 cup fish sauce
1/4 cup garlic, chopped
1/4 cup sugar

Cut and skin the chicken pieces, set aside. Mix the rest of the ingredients in a bowl.  Add the chicken pieces into the bowl and coat.

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If using a SousVide Supreme, vacuum seal the chicken pieces in two bags. Add to SousVide Supreme at 160 degrees for 4-6 hours.

If not using a SousVide Supreme, add the chicken pieces to a large ziplock bag and let marinate for 2-3 hours in the refrigerator.

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While chicken is cooking, make the chile sauce. Cut the dried chile peppers open to remove seeds. Heat chile peppers in a pan with the 3/4 cup water and bring to a boil then reduce heat to a simmer a cook for 4 minutes. Add chile peppers and water to a blender. Add the fish sauce, garlic and sugar to the blender and then blend to create a course paste. Add the vinegar and process again for a nice sauce. Place in refrigerator for use when chicken is done grilling.

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Once chicken is done cooking, remove the chicken and place on a hot a grill. Cook for 8-10 minutes on each side if not using a SousVide Supreme. If you did use one, then cook for only a couple minutes on each side to get some nice grill marks.

Remove chicken and serve with chile sauce and sides.

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