A while back we posted a recipe of Thai BBQ chicken from the late comedian Mitch Hedberg. This week we filmed the process with the help of Randy Clemens, the author of the Sriracha Cookbook. It turned out mighty tasty! See what we came up with.

Let’s Get Started!

Additional Ingredient: Thai Bird Chili

Recipe from Randy Clemens:

Thai BBQ Chicken (Serves eight)

My slightly altered version of Mitch Hedberg’s Thai BBQ Chicken recipe, which appears to be originally based on a recipe from Tommy Tang’s Modern Thai Cuisine.

If you wish to adapt for a vegetarian diet, simply omit the fish sauce, and use eight 8-oz. packages of tempeh in place of the chicken. Grill over a high flame for 10 minutes on each side. Vegan? Same as above, but swap out agave nectar for the honey!

Marinade
1 1/2 C. Coconut Milk
1/2 C. Minced Garlic
1/4 C. Minced Ginger
1/4 C. Olive Oil
2 tsp. Thai Fish Sauce
1 Tbsp. Curry Powder
1 tsp. Black Pepper
1 tsp. Honey

2 whole chickens, halved (skin and bones intact)
Cilantro, for garnish

Dipping Sauce
1/2 C. Water
1/2 C. Rice Vinegar
1/4 C. Honey
2 tsp. Plum Sauce
1 tsp. Thai Fish Sauce
1 tsp. Lime or Lemon Juice
2 tsp. Tomato Paste
1 tsp. Crushed Garlic
1 Serrano Chili, chopped

1 Thai Bird Chili, chopped
1/2 tsp. Salt
1 Tbsp. Sriracha

Cooking Instructions
Pierce the chicken with a fork. Season the chicken with salt and pepper. Combine all marinade ingredients in a large bowl. Pour it over the chicken, reserving about 1 cup to use just before grilling. Using your hands, rub the marinade into the meat. Store covered in the refrigerator, for several hours or overnight. (No less than 45 minutes though.)

Preheat an oven to 350°F. Place the chicken, skin side up, on a foil-lined sheet pan. Bake for 45 min.

While the chicken is baking, prepare the sweet chili dipping sauce. Combine all ingredients in a small saucepan. Over a medium-low heat, allow the sauce to simmer until it thickens and reduces by half, about 20 minutes. Set aside.

Preheat an outdoor grill for direct grilling over a high heat. Once the chicken is done baking, baste with the remaining marinade and transfer onto the grill, skin side down. Cook until the skin becomes golden brown, grill marks are formed, and the chicken lifts easily from the grill without sticking, 10-15 minutes.

Serve with steamed jasmine rice, dipping sauce, and torn cilantro for garnish.

Additional Information
The Sriracha Cookbook: 50 “Rooster Sauce” Recipes that Pack a Punch
http://www.randyclemens.com/
http://mitchhedberg.net/home/
Mitch Hedberg’s Thai BBQ Chicken Recipe — That’s One Funny Chicken