Grill-charred braised chicken thighs from Flavors of the Southeast Asian Grill: Classic Recipes for Seafood and Meats Cooked Over Charcoal (page 81) by Leela Punyaratabandhu

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Notes about this recipe

  • Eat Your Books

    Can substitute coconut sugar or light brown sugar for palm sugar, and cooked jasmine rice for the coconut rice specified in this recipe.

  • Kduncan on October 20, 2020

    We really enjoyed these, though I over charred the skin side. The boiling in water before helped keep the chicken more moist then if I just had straight grilled them.

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