Easy grilled chicken from Burma: Rivers of Flavor by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tart-sweet chile-garlic sauce (Nga yoke thee achin); Kachin salsa (Zap toe); Tamarind sauce; Sticky rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on October 05, 2025

    Quick and easy with good flavour. Served with rice, a salad, and the tomato sauce recommended in the book

  • Zosia on July 23, 2019

    Really delicious. It seemed a small amount of marinade for the 1.2kg of boneless, skinless chicken breasts I used but it went a long way in flavouring the meat. I left the breasts whole, slicing them thinly just before serving so they were coated in the flavoured juices.

  • Breadcrumbs on March 31, 2016

    p. 163 - I finally had an opportunity to make my first recipe from this book, I’m glad I started here. As those who have gone before me have pointed out, the recipe lives up to it’s promise of being easy. I had some small boneless, skinless chicken breasts so I didn’t bother chopping them. What surprised me most about the chicken was how tender and juicy it was, especially for breasts. This is a perfect recipe to have in my arsenal as I’m often looking for a protein to add to a vegetarian main since mr bc so loves his meat. I could imagine making this in large batches and freezing it for lunches/salads and weeknight dinners. I did not make the dipping sauce as I was serving this alongside a saucy dish. Loved the flavours of the finished dish. Photo here: http://www.chowhound.com/post/cookbook-month-june-2013-burma-fish-seafood-chicken-beef-903915?commentId=9832176

  • westminstr on August 01, 2014

    Made with boneless, skinless thighs, this was a quick and tasty weeknight meal. I really appreciated the simple marinade which came together quickly and packed a lot of flavor. Didn't have time to make the tart sweet chile garlic sauce. I think I would have liked that sauce, but the chicken was still good on its own. Served with coconut rice and grilled broccoli tossed with garlic, chilies and fish sauce.

  • Delys77 on July 03, 2014

    I went with a whole chicken which I cut into 6 serving pieces (kept the wings for stock). I ended keeping my pieces whole as it was a relatively small organic chicken. My bbq was relatively hot and I had these on there for about 14 minutes, 4 over direct heat and 10 or so off heat. This was about right, but I think my bone in thighs could have stayed on another minute or two and the breasts could have come off a minute or so earlier. Flavour was great on it's own but I did make the tart chile garlic sauce which is super fiery so I only drizzled the chicken very lightly with it. Great easy summer weeknight meal.

  • L.Nightshade on June 22, 2013

    We used boneless breasts (actually, the plan was to use breasts and thighs, but two packages of breasts were purchased by mistake). They were cut into long pieces, too big to fall through the grill. They were in the marinade for a few hours. I served the chicken with the tart sweet chile garlic sauce. The chicken was on the grill a tad too long (not overdone, but not perfectly moist), as I underestimated the timing for another dish. But was still delicious. I agree that it probably doesn't "need" the sauce, but it's a lovely addition. Besides, I'll use any excuse to eat that sauce!

  • TrishaCP on June 10, 2013

    As advertised, really couldn't be simpler. Used boneless, skinless chicken thighs and kept them in a marinade for about an hour. You need to adjust the grilling time if you go boneless. To me, the chicken felt seasoned enough to eat plain, but if you want to add spicy or sweet notes, you need a chile sauce. (I used Thai sweet chile sauce since I had it on hand and that was great.)

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