Summary

Ingredients

• 1 kg chicken thighs, boned

For the marinade:

• 4 tablespoon soy sauce
• 4 tablespoon fish sauce
• 4 tablespoon honey
• 2 tablespoon palm sugar or brown sugar
• 1 tablespoon coriander root (s), very finely chopped
• 1 tablespoon chilli flakes
• 1 tablespoon turmeric (turmeric), ground

For the dip:

• a little tamarind paste, 2 tablespoons water, should be about as thick as tomato juice
• 2 tablespoon fish sauce
• 2 tablespoon lime juice
• 1 tablespoon chilli flakes
• 0.5 tablespoon ½ rice, roasted light brown and ground
• 1 clove garlic
• 1 tablespoon coriander greens, chopped
• 1 tablespoon spring onion (s), chopped
• 1 teaspoon palm sugar or brown sugar

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Instructions

1. Mix all ingredients for the marinade together. Pat the chicken thighs flat and place in a freezer bag. Let marinate for a few hours or overnight.
2. Then fry on the hot grill over medium heat until the thighs are through. Turn regularly.
3. In the meantime, mix the ingredients for the `Nam Jim Gai Jang` dip and serve the chicken with it.
4. Tip: Boneless chicken legs can be found in Turkish shops.