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Recipe for family meals :

Thai Barbecued Chicken with Sweet Vinegar Sauce

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


1Kg chicken thigh fillets
1/2 cup coconut milk.

4 cloves garlic, crushed
1 teaspoon cracked peppercorns
2 teaspoons sugar
2 teaspoons turmeric
2 teaspoons paprika
1 tablespoon chopped fresh coriander root
1 teaspoon curry powder
2 small fresh red chillies, chopped
1 tablespoon oil.

Sweet Vinegar Sauce:
1 small fresh red chili, chopped
2 cloves garlic crushed
1/2 cup white vinegar
2 tablespoons raw sugar

  • Cut thigh fillets in half an combine with paste in bowl. Refrigerate several hours or overnight.
  • Grill chicken until tender, basting frequently with coconut milk.
  • Serve with sweet vinegar sauce.


Grind all ingredients to a paste using a mortar and pestle.

Sweet Vinegar Sauce:

  • Grind chilli and garlic to a paste using mortar and pestle.
  • Combine vinegar and sugar in pan, stir over heat, without boiling, until sugar is dissolved.
  • Bring to boil, simmer, uncovered, without stirring, until syrup just begins to colour, remove from heat, cool slightly.
  • Stir in chili and garlic paste.

Serves 4 - 6

Martin James