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Vietnamese Caramel Chicken

Protein
Wash and use two good sized chicken thighs with skin on and bone in. Salt chicken.
Using a hot BBQ plate and some olive oil, sear the chicken thigh skin so it has a golden
colour. Remove and set aside.

Sauce
Empty some fat and liquid from pan but leave some in also. Then add:
1/5th cup of chopped garlic
3/4 cup of brown sugar
2 tbsp fish sauce
Stir and simmer to caramel finish
Then add:
1 cup coconut water and black pepper
Stir until simmering again.
Then add the chicken thighs skin down and continue to slowly bubble mixture. Cook in BBQ
at 300 degrees F with lid closed for 10 minutes. Add some smoke flavour during this stage if
you wish. Then place a lid or foil on the saucepan and leave cook for another ten minutes
until chicken is cooked to an internal temp of 175 degrees F.

Serving
Serve thighs on a plate with a small amount of jasmine rice and some thinly sliced
cucumber, carrot, cabbage, spring onion and Vietnamese mint. You can dress the vegetables
with a little rice wine vinegar and a dash of sesame oil, and a squeeze of lime juice. A
sprinkle of sliced red chili also adds a nice appearance.