Danes have a collective skill. They can open beer bottles with just about any object. Normally they just use lighters, but a fork, blunt knife, rock and as you can see, a hammer works well too.
Obviously, we haven't been cooking food inside. Tonight we grilled up chicken that was so delicious, it was snapped up before I could pull some aside to snap a proper picture. I marinated the chicken in a paste made by combining naam phrik phao with some garlic and Thai sweet basil. Can't go wrong with that combination, can you? So here you go!
Watch the master at work! And if you're following the gas vs coal saga, we still haven't done it.
Grilled Chicken Marinated in Naam Phrik Phao and Thai Sweet Basil
- 5 boneless, skinless chicken thighs (breasts will work okay too)
- 2 cloves garlic
- 2 tbs naam phrik phao
- 2 handfuls Thai sweet basil (use the stem and flowers too!)
- 4 tbs thin soy sauce or about 2-3 tbs regular soy sauce
Make the marinating paste by pounding the garlic and Thai sweet basil. Transfer to a bowl and add the naam phrik phao and soy sauce. Mix well.
Add the paste to the chicken and rub it around to coat the chicken. Marinate for at least 3 hours in the fridge. Pounded chicken breasts need less time. One to 2 hours is probably sufficient for them. Take the chicken out of the fridge about 30 to 45 minutes before grilling to take the chill off. Grill over direct heat.
I served the chicken with Thai sticky rice. I also put out some sambal oelek, naam phrik phao and soy sauce for dipping.
Here are some other recipes using naam phrik phao that you may enjoy: Beef and asparagus stir-fry, stir-fry with naam phrik phao, Thai basil and coconut milk, shrimp and pomelo salad, and Thai hot and sour soup.