Thai specialties have savory sweet-tart flavors with with fruity notes, and so that your chicken acquires just that Asian flavor, mix it before grilling with grated ginger, fish sauce, brown sugar zest and lime juice and spicy garlic sauce. The meat first languishes in the indirect heat of the grill, and when it is almost ready, it is fried directly over the coals until crispy crispy. An interesting addition to this a chicken in Thai will be a refreshing salad of nectarines with mint and crushed peanuts in an Asian dressing. Nectarines choose strong, ideally sweet and sour. Nutrition value of one serving: (total 4) Calories 590, total fat 36 g., saturated fat 8 g., proteins 43 g., carbohydrates 24 g., fiber 4 g., cholesterol 216 mg., натрий 1041 мг., сахар 17 г. 
Time: 35min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 chicken thighs with skin and bones (approximately 1 kg.)
- 1 tsp grated peeled ginger root
- 2 tbsp. l fish sauce
- 1 tbsp. l brown sugar
- 2 tsp finely grated lime zest
- 1.5 tsp hot garlic sauce
- 2 tbsp. l vegetable oil
- 4 strong nectarines (approximately 0.7 kg.), Thinly sliced
- 0.5 tbsp. torn fresh mint
- 1/4 Art. salted roasted peanuts chopped
Recipes with similar ingredients: chicken thighs, fish sauce, ginger root, lime zest, spicy sauce, nectarines, Peanuts, mint
Recipe preparation:
- Preheat the grill to moderate heat and prepare the zone indirect heat: on a charcoal grill, rake all the coals to the side. On Turn off half of the burner on the gas grill. Mix chicken with ginger, 1 tbsp. l fish sauce and 1 tsp. brown sugar zest of lime, lime juice and hot garlic sauce. Salt and pepper to taste.
- Lay the chicken skin up on the cooler side of the grill; cover and cook until the thermometer inserted into the thick part of the thigh, will not show a temperature of 74 ° C, about 20 minutes. Transfer to a direct heat zone and fry, not covering, periodically turning over until the skin is browned and crisp, about 5 minutes.
- Meanwhile, prepare a dressing: in a large bowl mix 2 tbsp. l water and the remaining 1 tbsp. l fish sauce, 2 tsp. brown sugar, 1 tsp. lime peel, 2 tsp. lemon juice and 0.5 tsp hot garlic sauce. Mix vegetable butter.
- Add nectarines, mint, peanuts and 1/4 h to a bowl with dressing. l salt, mix. Arrange the chicken and nectarine salad over plates.
