Keith Schroeder of Cooking Light Magazine wrote a book, and received a James Beard Foundation Focus on Health Book Award, Mad Delicious – The Science of Making Healthy Food Taste Amazing!, in 2014 that doesn’t just talk about the what and how of cooking great meals, but also the why.  This recipe is one that was featured in both his book and the magazine, and perfectly illustrates why guests at his table love every dish this Atlanta chef prepares!

If you replace the brown sugar with Sukrin Gold, this recipe can easily become a flavorful, Keto Friendly meal.

Thai Street Chicken

• 1/2 Cup Cilantro Stems
• 1/2 Cup Parsley Stems
• 1 TBLS Brown Sugar
• 2 tsp White Pepper
• 2 TBLS Fish Sauce
• 1 TBLS Oyster Sauce
• 4 crushed garlic cloves (I use 4 tsp of jarred, crushed garlic)
• 1 + 1/2 Pounds Boneless/Skinless Chicken Thighs (About 6)
• Olive Oil Cooking SPray
• 1 Cup Julienned Carrots
• 2 Peeled/Scored/Sliced Cucumbers
• 12 Sprigs Fresh Cilantro
• 2 Limes Cut into Wedges

Put the parsley & cilantro stems into a gallon sized zip bag and, using a rolling pin or can of vegetables, bruise the stems by pushing down and rolling over the stems from outside the bag.  Add the brown sugar (or brown sugar alternative), the white pepper, the fish and oyster sauces, and the garlic and combine.  Add the chicken, zip the bag closed, and massage the marinade into the thighs.  Refrigerate for 30 minutes.

While the chicken is marinating, prepare the dipping sauce.

Thai Dipping Sauce

• 6 TBLS White Vinegar
• 6 TBLS Brown Sugar (or Brown Sugar Alternative)
• 1/4 Cup Shaved Shallots
• 4 TBLS Fresh Lime Juice
• 1 tsp Fish Sauce
• 2 Minced Thai Bird Chiles
• 1 Clove Garlic, Crushed (1 tsp jarred crushed garlic)
• 1/2 tsp White Pepper

In small saucepan, over medium heat, bring the vinegar, sugar and shallots to a boil.  Simmer for another 10 minutes then remove from heat.  Puree with an immersion blender (or in a blender).

Cool and then stir in the lime juice, fish sauce, chiles, garlic and white pepper.

After 30 minutes, removed the marinated chicken from the zip bag and discard the remaining marinade.  Put the chicken thighs on metal skewers.  Make sure your chicken is long and flat, you don’t want cubes with this style chicken.

Heat an oven safe (if cooking in your oven) grill pan, sprayed with Olive Oil cooking spray, over medium-high heat (or in a 300° oven).

Place the skewers on the hot grill and cook for 15 minutes.  Flip the skewers over and cook another 15 minutes.  You should be able to easily pull off a cooked piece of the chicken when it’s done.  Remove the skewers from the heat, slide the chicken off of the skewers and place on one side of a platter to rest for 10 minutes.

On the other side of the patter, in rows, line up the carrots, cucumber, cilantro springs, and lime wedges.  Serve with the dipping sauce.