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Grilled Chicken Nam Tok (น้ำตกไก่ย่าง)

Servings : 2
Spice Level : Mild
Skill Level : Easy
Prep : 30 min
Cook : 40 min
Total : 1 hr 10 min

Ingredients

Protein

[] 1 chicken thigh

Toasted Rice Powder

[] 1 1/2 tbsp uncooked glutinous rice or jasmine rice

Fresh Herbs & Aromatics

[] 25g shallot, thinly sliced
[] |2 tbsp fresh mint leaves | (loosely packed)
[] |10g spring onion |(thinly sliced)
[] |10g sawtooth coriander (culantro) |(thinly sliced)

Dressing

[] 3 tbsp fish sauce
[] 3 tbsp fresh lime juice
[] 1/2 tbsp palm sugar
[] |1 tsp chili flake |(adjust to taste)

Side Vegetables

[] cucumber
[] long beans
[] coriander

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Equipment

[] Charcoal grill (เตาอั้งโล่) or stovetop grill pan
[] Mortar and pestle (for pounding toasted rice)
[] Knife
[] Cutting board
[] Tongs (for grilling)

}]

1. Make Toasted Rice Powder

[] Toast uncooked rice in a dry pan over medium heat.
[] Stir constantly until golden brown and fragrant.
[] Let cool, then pound using a mortar and pestle until it reaches a coarse, gritty texture.

2. Grill the Chicken

Using a traditional charcoal grill (เตาอั้งโล่):

[] Set up for low to medium heat.
[] Place chicken skin-side down and grill for 25–35 minutes, flipping every 7–10 minutes.
[] Cook until the skin is golden brown and slightly charred, and the meat is fully cooked (internal temp: 75°C / 165°F).

3. Prepare the Dressing

[] In a bowl, mix fish sauce, lime juice, palm sugar, and chili flakes until sugar dissolves.
[] Add shallots, mint leaves, spring onions, sawtooth coriander, and toasted rice powder.
[] Mix gently.

4. Assemble the Salad

[] Add sliced chicken to the dressing and herb mix.
[] Toss until well coated.
[] Taste and adjust. Aim for a bold balance of sour, salty, spicy, and umami.

5. Serve

[] Transfer to a plate and serve with fresh vegetables on the side.

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