Spicy Thai Chicken

I fired up the grill on Sunday even though it was 38 degrees (2 C) in Chicago. I have been trying to make this for two years. The recipe is from Better Home and Gardens' Grill It Right cookbook.

Sauce: 1 8 ounces can tomatoes
            1/4 cup raisins
            2 tablespoons currant jelly
            1 tablespoon canned chopped green chili peppers
            1 clove garlic
            2 teaspoons vinegar
            1/4 to 1/2 teaspoon crushed red pepper
            Dash salt

In a blender or food processor combine all the ingredients and blend until it is smooth. Place the sauce into a small pot bringing it to a boil and then simmer uncovered for 10 minutes or till the sauce reaches a brushing consistency. You brush the sauce on the chicken during the last 10 minutes of grilling.

Changes I made and will make to the sauce in the future

I used a Serrano pepper instead of canned chili peppers. When I make it again, I will use the whole pepper instead of 1 tablespoon of hot peppers. I like my sauce very hot and I found using 1 tablespoon isn't hot enough for my palette. It wasn't sweet enough so I added another tablespoon of jelly but next time I might try 1/2 cup of raisins instead of adding another tablespoon of currant jelly.

I loved the sauce and so did my husband, it is definitely a keeper and I see adding it to other recipes like my hubby pan sautéed shrimp dish. 


  1. This recipe looks amazing!!! The sauce definitely seems universal, maybe even pork chops.

  2. My hubby and I love Thai food and I would love to make this for my family!

  3. Seems like a nice recipe. I would like to try!


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