Grilled Chicken with Tangy Chili Glaze

• 1 lb boneless, skinless chicken thighs, trimmed of visible fat
• 3 Tbsp fish sauce
• 1 Tbsp sugar
• 1/2 tsp ground pepper (white, if available)
• 1 Tbsp oil
• 8 oz thin rice stick noodles

Glaze:

• 1/4 cup chili paste in soya bean oil (nahm prik pow)
• 2 tsp minced kaffir lime leaves (or sub 4 tsp finely minced lime zest)
• 2 Tbsp fresh lime juice
• 2 Tbsp sugar
• 4 tsp minced ginger
• 2 Tbsp minced green onions

NOTE: original recipe calls for 2 lbs chicken wings

MARINATE: Toss the chicken in the fish sauce, sugar, white pepper, and oil. Refrigerate and marinate for at least an hour, ideally overnight.

TO COOK: Make the glaze by whisking together the glaze ingredients. Baste the chicken with it while it is grilling.

Preheat a grill to medium heat. Grill the chicken over indirect heat for about 30-45 minutes, turning them every 15 minutes or until cooked through and golden brown.

While chicken is cooking, make the noodles. Serve chicken and glaze over noodles.

Makes 6 servings, 10 WW PointsPlus each.