• Partnered with
  • Serves 4
  • 70 mins cook

Barbecued chicken with sweet vinegar sauce

barbecued chicken with sweet vinegar sauce
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Barbecued chicken with sweet vinegar sauce, chicken recipe, brought to you by Australian Women's Weekly

Ingredients

Paste

  • 4 cloves garlic, crushed
  • 1 tsp cracked black peppercorn
  • 2 tsp sugar
  • 2 tsp ground turmeric
  • 2 tsp paprika
  • 1 tbsp chopped fresh coriander
  • 1 tsp curry powder
  • 2 fresh red chillies, chopped
  • 1 tbsp oil

Barbecued chicken with sweet vinegar sauce

  • 1 kg chicken thigh fillets
  • 1/2 cup (125ml) coconut milk

Sweet vinegar sauce

  • 1 fresh red chilli, chopped
  • 2 cloves garlic, crushed
  • 1/2 cup (125ml) white vinegar
  • 2 tbsp raw sugar

Steps

Barbecued chicken with sweet vinegar sauce

  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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