Brett-EDH
TVWBB Olympian
Will do right after dinner! You likely have all the ingredients on hand already.
Rich G
TVWBB Honor Circle
No rush!
I'm holding you to that, Brett. Took a look at that last pic and had to dry out my keyboard.
Brett-EDH
TVWBB Olympian
@SteveEd @Randy @Rich G
Vietnamese char grilled chicken
14 boneless skinless chicken thighs
1/2 cup brown sugar
1/4 cup red boat fish sauce (my preferred brand due to its quality, but choose a brand you like. Three Crabs is also good.)
4 Tbs granulated garlic
1 shallot clove very finely minced
12 dried Thai chilis ran through spice grinder until dust (any dried chili works and adjust this to your spice level. 12 Thai chilis is VERY spicy. I’m a glutton for heat)
2 fresh limes juiced
1/8 cup apple cider vinegar
Combine all ingredients in large mixing bowl an fully cover and massage into chicken. Ensure even distribution of all ingredients onto the thighs.
Leave on counter to marinate as you build you charcoal fire.
After fire is red hot and grate is preheated, around 30 minutes, sear the thighs over direct heat for 5 minutes per side. After both sides are seared, move to indirect for 15 minutes.
When thighs temp to 155°, move back to direct heat to develop your desired char. On the WSK E6, I open the top vent to rapid heat to get a very hot and quick char.
Remove to a serving plate when lightly charred. Temp will be 165°-170°F. Tent and rest chicken for 5 minutes. Slice into strips, serve and enjoy.
Post your results if you make this, please.
Vietnamese char grilled chicken
14 boneless skinless chicken thighs
1/2 cup brown sugar
1/4 cup red boat fish sauce (my preferred brand due to its quality, but choose a brand you like. Three Crabs is also good.)
4 Tbs granulated garlic
1 shallot clove very finely minced
12 dried Thai chilis ran through spice grinder until dust (any dried chili works and adjust this to your spice level. 12 Thai chilis is VERY spicy. I’m a glutton for heat)
2 fresh limes juiced
1/8 cup apple cider vinegar
Combine all ingredients in large mixing bowl an fully cover and massage into chicken. Ensure even distribution of all ingredients onto the thighs.
Leave on counter to marinate as you build you charcoal fire.
After fire is red hot and grate is preheated, around 30 minutes, sear the thighs over direct heat for 5 minutes per side. After both sides are seared, move to indirect for 15 minutes.
When thighs temp to 155°, move back to direct heat to develop your desired char. On the WSK E6, I open the top vent to rapid heat to get a very hot and quick char.
Remove to a serving plate when lightly charred. Temp will be 165°-170°F. Tent and rest chicken for 5 minutes. Slice into strips, serve and enjoy.
Post your results if you make this, please.
Brett-EDH
TVWBB Olympian
In the recipe. Are you asking about dipping sauce?No fish sauce?
Timothy F. Lewis
TVWBB 1-Star Olympian
Looks like another winner Brett!
I just copied it, will make it soon!
I just copied it, will make it soon!
Bob Bailey
TVWBB Gold Member
Yea, Brett. A recipe might keep us from drooling
Brett-EDH
TVWBB Olympian
see above: https://tvwbb.com/threads/vietnamese-char-grilled-chicken-thighs.90652/post-1030789Yea, Brett. A recipe might keep us from drooling
Brett-EDH
TVWBB Olympian
let's talk about the dried Thai chilis in this recipe.
Ranch99, an Asian grocer here in CA, sells a bag of these fresh chilis. red ones are hotter than the green ones. it's kind of hard to use all the fresh ones in the bag they retail them in in a short timeframe so rather than let them go to waste/rot, I use the ones i need and then let the remaining chilis dry in the fridge uncovered or on a tray on my kitchen countertop.
once fully dried, i store mine in a ziplock baggie in the fridge or in my spice cabinet. when i need that heat and flavor they impart, you can run them through the spice grinder to make into a dust or cut them with scissors and infuse them into oil. don't burn them as they'll turn bitter, but a slow low heat infusion and you'll get some spicy oil.
the 12 i used in this recipe, as dust, really gave a mouth tingle. you've been warned
en.wikipedia.org
Ranch99, an Asian grocer here in CA, sells a bag of these fresh chilis. red ones are hotter than the green ones. it's kind of hard to use all the fresh ones in the bag they retail them in in a short timeframe so rather than let them go to waste/rot, I use the ones i need and then let the remaining chilis dry in the fridge uncovered or on a tray on my kitchen countertop.
once fully dried, i store mine in a ziplock baggie in the fridge or in my spice cabinet. when i need that heat and flavor they impart, you can run them through the spice grinder to make into a dust or cut them with scissors and infuse them into oil. don't burn them as they'll turn bitter, but a slow low heat infusion and you'll get some spicy oil.
the 12 i used in this recipe, as dust, really gave a mouth tingle. you've been warned
Bird's eye chili - Wikipedia
Bob Bailey
TVWBB Gold Member
Thanks!
Anne M.
TVWBB Pro
Sorry, read over it....
My mistake