Grilled Thai Street Chicken

Print Friendly, PDF & Email

Street food is all the rage around here. At first it started with the food trucks, but now there are real restaurants that focus on “street food.” I’m not sure if that officially qualifies but hey, it’s food so I won’t argue. Typically street food allows you to eat it with your fingers. After all you’re supposed to be on the street walking around, you can’t really be expected to whip out a knife and fork.

Sometimes there is dipping involved. There also seems to be an international theme to all the street food – Mexican tacos, Thai banh mi sandwiches, Greek gyros. I wonder why no one shoves french fries into a slider for an American version. LOL, that’s street food! Since I love all things Asian food related, I made my own version of Thai street food in the form of grilled chicken. I had to go with dipping since that makes everything fun. 😉

Grilled Thai Street Chicken Grilled Thai Street Chicken

  • 1/4 cup chopped cilantro, divided
  • 2 Tbsp (24g) brown sugar, divided
  • 2 Tbsp + 1 tsp fish sauce, divided
  • 3 tsp minced garlic, divided
  • 16 oz boneless skinless chicken breasts, cut into 1 inch pieces
  • 2 cucumbers, sliced
  • 1/4 cup white vinegar
  • 1/4 cup (25g) yellow onion, diced
  • 1 Tbsp lime juice
  • Drizzle of sriracha, to taste

Mix 2 Tbsp of the cilantro, 1 Tbsp brown sugar, 2 Tbsp fish sauce, and 2 tsp garlic in a baggie or bowl.  Add the chicken breast cubes and toss to coat. Let marinate for about 30 minutes.

Preheat your oven’s broiler and line a cookie sheet with foil. Spread the chicken pieces onto the foil in a single layer. Broil about 4-5 inches from the broiler element, turning after about 5 minutes. The pieces should start to char around the edges.  When the chicken is cooked and browned, remove from the oven.

Mix the vinegar, remaining 1 Tbsp brown sugar, onion, lime juice, remaining 1 tsp fish sauce, sriracha and remaining 1 tsp garlic in a bowl and microwave for 60-90 seconds to make the dipping sauce. Arrange the chicken on plates with cucumber slices and garnish with remaining cilantro. Serve with dipping sauce.

Makes 4 servings at approximately 163 calories each – 22g protein, 12g carbs, and 3g fat.

You could easily do the chicken on the grill. If the weather isn’t great or you don’t have a grill, the broiler on your oven is a perfectly acceptable substitute. Use tofu cubes, steak or pork instead of chicken. Get creative with your dipping veggies as well. I added on green beans for more dipping fun and a little crunch. You could also do carrots or radishes.

I had plenty of leftover chicken and I used it in a salad the next day with the dipping sauce as dressing. No longer street food since it’s tough to eat a salad while wandering, but a very tasty option to use leftovers in a new way. Have you tried street food yet? Any American street food sightings? 😉

Speak Your Mind