I have always been a wuss where heat/spice is concerned. My paternal side loves spicy food and I just never did. Then SE Asian cuisine entered my world in junior high and it became an entirely different story. I liked a small amount of the heat. I’d add two or three drops of Sriracha on my food to my friends’ tablespoon size serving, but still, it was major progress for me. In time, I worked my way up to at least a solid teaspoon, maybe a teaspoon and a half.
However, all that went away when I had gastric bypass. I’m back to a drop or two of Sriracha. I can handle a bit of heat in other dishes likes Mexican or Italian now though, so that is progress. Any more than that, I am in physical pain. Not heartburn pain either. I joke that my 4 year old can handle more heat than I can, and it might not be a joke.
When I want to make any type of dish that should have a spicy element to it, I have to be careful. This dish should be spicy, but I opted to make it mild. The flavor was still intense and powerful. The heat was not missing. That being said, if you like heat, add a Thai chili or two.
Now a word about the final grilling pictures, sigh, we heated the grill, got it up to temperature, placed the chicken, closed the lid, and set the timer. We went back out at the sound of the buzzer to flip them and nothing…no heat, no Thai marinated grilling fragrance wafting upon the breeze, nothing but raw chicken. We ran out of propane. The chicken was removed from the grill, more propane was acquired, the grill back up to the correct temperature, and replaced the chicken. They cooked up perfectly but bear some battle wounds from being ripped prematurely from the grill. Taste was not affected one bit. Just as tasty as could be.
The sauce makes over a cup, and will keep for a week, sealed in the refrigerator if you do not use it all in one sitting.
Thai Marinated Grilled Chicken
- 2-4 lbs . chicken tenders
- 5 cloves garlic
- 5 Anaheim chilies
- ½ onion
- ½ cup cilantro
- 3 tbsp . fish sauce
- 1 tbsp . brown sugar
- 2 limes; juiced
- 2 tsp . garlic chili paste
- 2 tbsp . red wine vinegar
- Salt/pepper to taste
- Water (if needed, no more than 2 tbsp.)
In a blender or food processer, add all the ingredients for the marinade except the water. Pulse until all the ingredients begin to combine together into a chunky mess. Add any water if needed and continue to pulse until it has reached a partially smooth, partially chunky consistency.
Reserve ¼ to ½ cup of the sauce.
In a large zip seal bag, add the chicken tenders and the remaining ½ cup or so of marinade.
Shake well; get your dance on to make sure all the chicken tenders have been well coated in the sauce.
Allow the chicken to marinate for at least one hour; flip the bag every 15 minutes to ensure the marinade is thoroughly absorbed by the chicken.
Prepare your charcoal grill or preheat your gas grill.
Once the grill is ready, remove the chicken from the marinade and place it on the grill.
Grill for approximately 3 to 5 minutes on each side, but this will vary based on the thickness of your chicken tenders and your grill.
It’s best to use a thermometer and make sure your chicken registers 165°.
Serve with the reserved sauce as either a topping or a dip.