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Really good! Such a nice change from plain old grilled chicken. I used boneless skinless thighs and the results were very good. I made the dipping sauce 1 day ahead for the flavors to really meld. Also marinaded in the rub for 4 hours, but only added the lime juice in the last 30 minutes. The chicken was cooked over natural wood charcoal. YUM!!
Excellent!!! This has so much flavor. It does involve a lot of work, but that's what cooking is all about. Creating a form of art...This is art at it's best. I served Thai Cabbage as a side dish. They went very well together. I'm keeping this recipe close by. I cooked it indoors and did not past it through the broiler cuz I was afraid it would burn. Made for PAC Fall 07'. Thanks, Mr Jackson for posting this most delicious dish.
Wow wow wow and no reason for this extra wow, but wow!
I saved his to my Thai cook book a few weeks ago...........was dying to try it. I was not disappointed. What a blend of flavors! The chicken by itself with the rub was very good. I used boneless// skinless breasts as that was what I had on hand. It would have been better with a nice crunchy skin as the recipe called for. With the chicken dipped in the sauce, it was a delicious plethora of flavors. It was sweet, spicy, and very moist. Thumbs Up! Thanks for sharing. Can't wait for my "guniea pig" son to sink his teeth into this one. He'll be sorry he missed the "debut"