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Northern Thai Chicken with Sour-Salty-Sweet Sauce

An Olive Oil Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

70 minutes


4 people


  • NOTE: Tamarind concentrate can be purchased at Indian and Latin grocery stores.
  • 1 small garlic clove, minced
  • 1/4 cup Asian fish sauce
  • 2 Tablespoons fresh lime juice
  • Marinated Chicken
  • 1/4 cup chopped cilantro
  • 2 Tablespoons Asian fish sauce
  • 1-1/2 teaspoons freshly ground pepper
  • 4 whole chicken legs, skinned.
  • Dipping Sauce
  • 1/2 teaspoon tamarind concentrate dissolved in 1 teaspoon water
  • 2 Tablespoons Persian Lime Infused Olive Oil


  • To prepare the dipping sauce, combine the dissolved tamarind with the fish sauce, lime, garlic, chile, Persian Lime Infused Olive Oil, sugar and water in a small bowl.
  • In a mini food processor, process the cilantro, fish sauce and pepper to a coarse puree. Coat the chicken with the marinade. Let stand at room temperature for 20 minutes.
  • Preheat the oven to 400 degrees or light a grill. Rub the chicken with some Persian Lime Infused Olive Oil and rub the grill with an oiled paper towel.
  • Grill the chicken over moderately high heat, turning until charred, about 12 minutes. Transfer the chicken to a baking sheet and roast for 30 minutes, until cooked, or continue grilling at a low temperature until done.
  • Just before serving, stir the cilantro in the dipping sauce and serve with the chicken.
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