Thai-style grilled chicken with spicy sweet and sour dipping sauce from Cook's Illustrated Annual Edition 2004 by Cook's Illustrated Magazine

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Notes about this recipe

  • Grywhp on June 02, 2013

    Moist and tasty, the sauce complements the rub. Don't make it without both rub and sauce. Updated to add: cut up the leftover chicken, whisked some olive oil into the leftover sauce, piled on top of garden-fresh greens, and we had ourselves some delicious salad! A little feta was a nice touch.

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