Firing up the grill brings the irresistible aroma of marinated chicken, reminiscent of a Thai street market. Each recipe, from the classic Gai Yang to zesty lemongrass chicken, bursts with flavor and a hint of summer. These charred delights pair beautifully with fragrant jasmine rice or a crisp salad. Are you ready to explore these vibrant Thai grilled chicken recipes? Let’s get started!
Classic Thai BBQ Chicken (Gai Yang)
Classic Thai BBQ Chicken, or Gai Yang, is a flavorful and aromatic dish that captures the essence of Thai street food. This dish consists of marinated chicken, which is traditionally grilled over an open flame, giving it a smoky and slightly charred flavor. The marinade is a vibrant blend of typical Thai ingredients such as garlic, coriander root, fish sauce, and lemongrass, which infuse the chicken with a distinctive taste and aroma.
Gai Yang is often enjoyed with sticky rice and a side of spicy dipping sauce, making it a complete and satisfying meal.
To create Classic Thai BBQ Chicken at home, you’ll need to prepare a marinade that penetrates deep into the chicken, guaranteeing it’s juicy and flavorful. The chicken is typically left to marinate for several hours or overnight, allowing the flavors to fully develop. Once marinated, the chicken can be grilled outdoors or cooked indoors on a grill pan.
The key to achieving the authentic taste of Gai Yang is to maintain the right balance of flavors in the marinade and to cook the chicken until it’s perfectly tender and caramelized.
Ingredients (Serving Size: 4-6 people):
- 1 whole chicken (about 3-4 pounds), butterflied
- 4 cloves garlic
- 3 coriander roots (or 1/4 cup cilantro stems)
- 2 stalks lemongrass, chopped
- 1/4 cup fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- 1 teaspoon ground white pepper
- 2 tablespoons vegetable oil
- Fresh cilantro and lime wedges for garnish (optional)
Cooking Instructions:
- Prepare the Marinade: In a food processor, combine garlic, coriander roots, and lemongrass. Pulse until finely chopped. Add fish sauce, soy sauce, oyster sauce, sugar, ground white pepper, and vegetable oil. Blend until you have a smooth marinade.
- Marinate the Chicken: Place the butterflied chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure it’s well coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.
- Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are white-hot and ashed over for even cooking.
- Grill the Chicken: Remove the chicken from the marinade, allowing excess to drip off. Place the chicken skin-side down on the grill. Cook for about 10-15 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes. Cut into serving pieces and garnish with fresh cilantro and lime wedges if desired. Serve with sticky rice and a side of dipping sauce for a complete meal.
Extra Tips:
For the best results, use a whole chicken that has been butterflied, as this will allow for even cooking and maximum flavor absorption from the marinade. If coriander roots are unavailable, cilantro stems are a good substitute.
Monitor the grill temperature closely to avoid burning the chicken; adjusting the heat as necessary will guarantee even cooking. For added flavor, consider basting the chicken with leftover marinade during grilling. Always remember to let the chicken rest before cutting to maintain its juiciness.
Spicy Lemongrass Grilled Chicken
Spicy Lemongrass Grilled Chicken is a tantalizing Thai dish that perfectly balances the aromatic flavors of lemongrass with the kick of chili. This dish is ideal for those who love a good combination of spicy and savory notes. The lemongrass marinade infuses the chicken with a fresh, zesty aroma, while the grilling process adds a smoky depth that enhances the overall flavor profile.
Whether you’re hosting a barbecue or looking for a delightful dinner, this dish is sure to captivate with its vibrant taste and tender, juicy chicken.
Preparing Spicy Lemongrass Grilled Chicken involves marinating the chicken in a mixture of lemongrass, garlic, chili, and other flavorful ingredients that are quintessential to Thai cuisine. The marinade not only tenderizes the chicken but also allows it to absorb the rich flavors, guaranteeing every bite is packed with taste.
Grilling the chicken over medium heat caramelizes the outer layer, giving it a beautiful char and locking in the moisture. This dish pairs wonderfully with a side of jasmine rice or a fresh salad, making it a versatile and satisfying meal.
Ingredients for Spicy Lemongrass Grilled Chicken (Serves 4-6):
- 4-6 chicken thighs (bone-in, skin-on)
- 3 stalks of lemongrass, finely chopped
- 4 cloves of garlic, minced
- 2 red chilies, finely chopped
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the chopped lemongrass, minced garlic, and chopped chilies. Add the fish sauce, soy sauce, honey, vegetable oil, and lime juice. Mix well until all ingredients are fully integrated into a smooth marinade.
- Marinate the Chicken: Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours, or overnight for the best results.
- Preheat the Grill: Before grilling, preheat your grill to medium heat. If using a charcoal grill, allow the coals to become white-hot for even cooking.
- Grill the Chicken: Remove the chicken from the marinade and place it on the grill, skin-side down. Grill for about 10 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist. Garnish with fresh cilantro leaves before serving.
Extra Tips: For an enhanced flavor, you can add a teaspoon of ground coriander to the marinade. If you prefer a milder spice level, deseed the chilies before chopping them.
Always verify the chicken is at room temperature before grilling to promote even cooking. When grilling, avoid turning the chicken too often to allow the skin to become crispy without sticking to the grill. Serve with a side of lime wedges to add a fresh citrus burst to the dish.
Coconut Milk Marinated Chicken Skewers
Coconut Milk Marinated Chicken Skewers are a delightful and aromatic twist on traditional Thai grilled chicken. This dish is perfect for those who love the rich, tropical flavors that coconut milk imparts. The chicken is marinated in a fragrant blend of coconut milk, herbs, and spices, guaranteeing that each bite is juicy and flavorful.
These skewers aren’t only a crowd-pleaser at cookouts and gatherings but are also easy to prepare, making them a fantastic option for a weeknight meal.
The secret to the succulent texture and vibrant flavor of Coconut Milk Marinated Chicken Skewers lies in the marinating process. Allowing the chicken to soak in a coconut milk-based marinade infuses it with a creamy richness and a hint of sweetness, complemented by the zestiness of lime and the warmth of spices.
Grilling the skewers adds a smoky char that enhances the overall taste. Serve them with a side of jasmine rice or a fresh salad to complete your Thai-inspired meal.
Ingredients (Serves 4-6):
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon fresh lime juice
- 3 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh cilantro
- Bamboo or metal skewers
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the coconut milk, fish sauce, soy sauce, brown sugar, lime juice, minced garlic, ground coriander, cumin, turmeric, paprika, and black pepper. Whisk together until the brown sugar is dissolved and the ingredients are well combined.
- Marinate the Chicken: Add the chicken pieces to the marinade, guaranteeing they’re fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
- Prepare the Skewers: If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving some space between each piece for even cooking.
- Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the Skewers: Place the chicken skewers on the grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char on the outside. Use a meat thermometer to guarantee the internal temperature reaches 165°F (74°C).
- Serve: Once cooked, remove the skewers from the grill and let them rest for a few minutes. Garnish with fresh cilantro before serving.
Extra Tips:
For the best flavor, try to marinate the chicken overnight, as this will allow the spices and coconut milk to deeply penetrate the meat. If you prefer a spicier version, add some crushed red pepper flakes or a finely chopped Thai chili to the marinade.
Additionally, if you don’t have a grill, these skewers can be cooked under a broiler or on a grill pan with excellent results. Always guarantee the chicken is cooked through to avoid any food safety issues.
Sweet Tamarind Glazed Chicken
Sweet Tamarind Glazed Chicken is a delightful Thai grilled chicken recipe that brings together the sweet, tangy, and slightly spicy flavors of tamarind, a staple ingredient in Thai cuisine. This dish is perfect for a weekend barbecue or a special family dinner, offering a taste of Thailand’s rich culinary heritage. The chicken is marinated in a tantalizing blend of tamarind, soy sauce, and spices, then grilled to perfection, achieving a tender, juicy interior and a beautifully caramelized outer layer.
The Sweet Tamarind Glazed Chicken isn’t only delicious but also relatively easy to prepare. With a little preparation and attention to detail, you can bring this exotic dish to your table, impressing your family or guests with its vibrant flavors and enticing aroma. The key to this recipe lies in its marinade, which infuses the chicken with the bold taste of tamarind, complemented by the richness of spices and a touch of sweetness.
Ingredients (serving size: 4-6 people):
- 4-6 chicken thighs or drumsticks
- 1/2 cup tamarind paste
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons brown sugar
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon chili flakes (optional)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the tamarind paste, soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, and chili flakes. Whisk the ingredients together until the sugar is dissolved and the mixture is smooth.
- Marinate the Chicken: Place the chicken thighs or drumsticks into the bowl with the marinade, guaranteeing they’re thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for more intense flavor.
- Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, guarantee the coals are evenly distributed to provide consistent heat.
- Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Lightly brush the grill grates with vegetable oil to prevent sticking. Place the chicken on the grill and cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred.
- Glaze the Chicken: During the last few minutes of grilling, brush the chicken with any remaining marinade to enhance the flavor and create a glossy finish. Be sure to cook the chicken thoroughly after glazing to avoid any raw marinade.
- Serve and Garnish: Transfer the grilled chicken to a serving platter. Garnish with fresh cilantro leaves and serve with lime wedges on the side for an added burst of freshness.
Extra Tips:
For the best results, use chicken thighs or drumsticks as they remain moist and tender during grilling. If you prefer a spicier dish, increase the amount of chili flakes in the marinade. Always verify the chicken is cooked through before serving, and use a meat thermometer for accuracy.
For added flavor, consider adding a pinch of ground coriander or cumin to the marinade. Enjoy this dish with steamed jasmine rice or a fresh salad to complement the rich, tangy flavors of the Sweet Tamarind Glazed Chicken.
Grilled Chicken With Thai Basil Sauce
Grilled Chicken With Thai Basil Sauce is a delightful dish that brings the vibrant flavors of Thailand directly to your dinner table. The succulent, char-grilled chicken is perfectly complemented by a crisp and aromatic Thai basil sauce, offering a harmonious blend of sweet, savory, and slightly spicy notes.
This dish isn’t only a feast for the senses but also a healthy and satisfying option for any meal. Ideal for outdoor grilling sessions or a quick weeknight dinner, this recipe is both versatile and crowd-pleasing.
The highlight of this recipe is the Thai basil sauce, which is made with fresh herbs and spices that infuse the chicken with a unique and irresistible flavor. The sauce is the perfect accompaniment to the smoky, tender chicken, enhancing its flavor profile and adding a rejuvenating twist.
This dish is best served with a side of jasmine rice or a crisp salad to round out the meal. Prepare to impress your family and friends with this delicious Grilled Chicken With Thai Basil Sauce, designed to serve 4-6 people.
Ingredients:
- 6 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup fresh Thai basil leaves
- 2 cloves garlic, minced
- 2 small red chilies, chopped
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon palm sugar or brown sugar
- 1/4 cup chicken broth
Cooking Instructions:
- Prepare the Chicken: Begin by patting the chicken thighs dry with paper towels. Lightly coat each piece with olive oil, and season generously with salt and pepper on both sides. Set aside to marinate for 10-15 minutes while you prepare the sauce.
- Make the Thai Basil Sauce: In a blender or food processor, combine the Thai basil leaves, minced garlic, chopped chilies, fish sauce, soy sauce, lime juice, palm sugar, and chicken broth. Blend until you achieve a smooth sauce. Taste and adjust seasoning as necessary, adding more lime juice or sugar if desired.
- Preheat the Grill: Preheat your grill to medium-high heat. Once hot, lightly oil the grill grates to prevent the chicken from sticking.
- Grill the Chicken: Place the marinated chicken thighs on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.
- Serve the Dish: Once cooked, remove the chicken from the grill and let rest for a few minutes. Drizzle the Thai basil sauce generously over the grilled chicken before serving. Garnish with additional Thai basil leaves if desired.
Extra Tips:
For the best flavor, try marinating the chicken for a few hours or overnight in the refrigerator, allowing the spices to deeply penetrate the meat.
If you don’t have a grill, you can also cook the chicken on a stovetop grill pan or broil it in the oven. When making the Thai basil sauce, consider adding a splash of coconut milk for a creamier texture.
This dish pairs wonderfully with sticky rice, steamed vegetables, or a fresh cucumber salad. Enjoy your Grilled Chicken With Thai Basil Sauce as a part of a vibrant Thai-inspired meal!
Thai-Style Honey Lime Chicken
Thai-Style Honey Lime Chicken is a delightful dish that combines sweet, tangy, and savory flavors, making it an irresistible option for those who enjoy a taste of Thailand. This dish is perfect for grilling enthusiasts who want to bring a little Southeast Asian flair to their barbecue.
The marinade, made with honey, lime juice, and a mix of traditional Thai spices, penetrates the chicken, guaranteeing every bite is juicy and flavorful. The result is a beautifully caramelized exterior with tender, moist chicken inside.
Ideal for serving 4-6 people, this dish can be the centerpiece of your next family gathering or a casual weeknight dinner. The balance of sweet honey with the tang of lime and the depth of Thai spices creates a harmonious flavor profile that’s sure to impress.
Serve this grilled chicken with sticky rice or a fresh Thai salad to complete the meal. Follow the recipe below to recreate this Thai favorite in your own kitchen.
Ingredients:
- 4-6 boneless, skinless chicken thighs
- 4 tablespoons honey
- 4 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- Lime wedges, for serving
- Fresh cilantro, for garnish
Instructions:
- Prepare the Marinade: In a medium-sized mixing bowl, combine the honey, fresh lime juice, soy sauce, minced garlic, fish sauce, and vegetable oil. Whisk together until the honey is fully dissolved and the mixture is smooth.
- Add the Spices: Stir in the ground coriander, ground ginger, crushed red pepper flakes, salt, and pepper. Mix until all the spices are well incorporated into the marinade.
- Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making certain each piece is well coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 1 hour, or overnight for maximum flavor.
- Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent the chicken from sticking.
- Grill the Chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Discard the marinade. Place the chicken on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.
- Rest and Serve: Remove the chicken from the grill and let it rest for a few minutes. This allows the juices to redistribute, making certain tender meat. Garnish with fresh cilantro and serve with lime wedges for an extra burst of flavor.
Extra Tips:
When grilling Thai-Style Honey Lime Chicken, it’s important to monitor the heat to prevent burning the honey in the marinade, which can happen quickly due to its sugar content.
If you notice the chicken browning too fast, move it to a cooler part of the grill or lower the heat slightly. Using a meat thermometer guarantees the chicken is cooked through without overcooking.
Don’t skip the resting step after grilling; it helps the chicken stay juicy. Enjoy your flavorful Thai creation with a side of jasmine rice or grilled vegetables for a complete meal.
Fiery Grilled Chicken With Chili and Lime
Fiery Grilled Chicken With Chili and Lime is a vibrant and spicy Thai dish that brings together the zesty flavors of lime with the intense heat of red chilies. This dish is perfect for those who enjoy a bit of heat in their meals, and it’s guaranteed to tantalize your taste buds.
The chicken is marinated with a blend of traditional Thai spices and herbs that infuse the meat with incredible flavor, and then grilled to perfection, creating a deliciously charred exterior and juicy interior.
This recipe is ideal for a summer barbecue or a casual get-together with friends and family. The bold flavors of the chili and lime marinade not only enhance the taste of the chicken but also add an invigorating zing that makes it stand out.
Whether served with sticky rice, a fresh salad, or just on its own, Fiery Grilled Chicken With Chili and Lime is sure to be a crowd-pleaser. Let’s plunge into the ingredients and step-by-step instructions to prepare this mouth-watering dish for 4-6 people.
Ingredients:
- 4-6 chicken thighs or breasts
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 4 cloves garlic, minced
- 3-4 red chilies, finely chopped
- 1 tablespoon lemongrass, minced
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
- Lime wedges for serving
- Fresh cilantro for garnish
Instructions:
- Prepare the Marinade: In a large bowl, combine the fish sauce, lime juice, soy sauce, vegetable oil, and sugar. Stir until the sugar dissolves completely. Add the minced garlic, chopped red chilies, minced lemongrass, ground coriander, and black pepper. Mix well to confirm all ingredients are fully incorporated.
- Marinate the Chicken: Place the chicken thighs or breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, confirming each piece is well coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours or overnight for maximum flavor.
- Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are hot and covered with white ash, indicating they’re ready for cooking.
- Grill the Chicken: Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grill, skin side down if using thighs. Cook for about 6-8 minutes per side, or until the chicken is cooked through and has nice grill marks. Use a meat thermometer to confirm the internal temperature reaches 165°F (75°C).
- Serve and Garnish: Remove the chicken from the grill and let it rest for a few minutes. Serve with lime wedges on the side for an extra citrus kick and garnish with fresh cilantro for added freshness.
Extra Tips: For an even spicier kick, you can add more red chilies to the marinade or use a hotter variety like bird’s eye chilies. If you prefer a milder version, remove the seeds from the chilies before chopping them.
Always let the chicken rest for a few minutes after grilling; this allows the juices to redistribute, confirming each bite is juicy and flavorful. Remember to adjust the grilling time based on the size and thickness of the chicken pieces to avoid overcooking. Enjoy your Fiery Grilled Chicken With Chili and Lime hot off the grill!
Kaffir Lime and Ginger Grilled Chicken
Kaffir Lime and Ginger Grilled Chicken is a mouthwatering dish that brings together the vibrant flavors of Thai cuisine. This recipe combines the zesty aroma of kaffir lime leaves with the warming spice of fresh ginger, creating a marinade that infuses the chicken with a delightful complexity.
Grilling the chicken enhances its savory flavor and gives it a deliciously smoky taste that makes this dish a perfect centerpiece for any meal. This dish is an excellent choice for a summer barbecue or a cozy dinner party. It serves 4-6 people, making it ideal for sharing with family and friends.
The key to this recipe is allowing the chicken to marinate for several hours, which guarantees that the flavors penetrate deep into the meat. Whether served with a side of steamed jasmine rice or a fresh salad, Kaffir Lime and Ginger Grilled Chicken is sure to impress with its unique and invigorating taste.
Ingredients (serving size: 4-6 people):
- 2 lbs (approximately 1 kg) chicken thighs or drumsticks
- 4 kaffir lime leaves, finely chopped
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon palm sugar or brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon black pepper
- 1 red chili, finely sliced (optional, for garnish)
- Fresh cilantro, for garnish
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the chopped kaffir lime leaves, grated ginger, minced garlic, soy sauce, fish sauce, lime juice, palm sugar, vegetable oil, and black pepper. Stir well until the sugar has dissolved and all ingredients are fully mixed.
- Marinate the Chicken: Add the chicken pieces to the bowl, ensuring they’re thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. This allows the flavors to fully infuse the chicken.
- Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, wait until the coals are covered with white ash before cooking.
- Grill the Chicken: Remove the chicken from the marinade, shaking off any excess. Place the chicken pieces on the grill and cook for about 6-8 minutes on each side, or until the chicken is cooked through and has a nice char. Use a meat thermometer to guarantee the internal temperature reaches 165°F (75°C).
- Serve: Once cooked, transfer the chicken to a serving platter. Garnish with sliced red chili and fresh cilantro. Serve hot with your choice of sides.
Extra Tips:
For an extra burst of flavor, consider basting the chicken with leftover marinade during the grilling process. However, make sure to boil the marinade first to eliminate any bacteria from the raw chicken.
If you prefer a milder dish, you can reduce or omit the red chili garnish. Additionally, confirm your grill is clean and lightly oiled to prevent the chicken from sticking.
Coriander and Garlic Grilled Chicken
Coriander and Garlic Grilled Chicken is a delightful Thai dish that captures the essence of Thailand’s rich culinary traditions. The combination of fresh coriander and aromatic garlic creates a flavorful marinade that infuses the chicken with a fragrant and savory taste.
Perfect for a family gathering or a weekend barbecue, this dish is bound to please everyone at the table. The chicken turns out tender and juicy, with a slightly crispy exterior that’s simply irresistible.
To prepare Coriander and Garlic Grilled Chicken, you’ll need to marinate the chicken for a few hours to allow the flavors to penetrate the meat fully. The recipe is straightforward and doesn’t require any complicated techniques, making it an excellent choice for cooks of all skill levels.
Serve it alongside a fresh salad or steamed jasmine rice for a complete meal that showcases the vibrant flavors of Thai cuisine.
Ingredients (Serves 4-6):
- 6 chicken thighs or breasts, skin-on and bone-in
- 1 cup fresh coriander leaves and stems, chopped
- 6 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- 1 teaspoon black pepper
- Lime wedges, for serving
Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the chopped coriander, minced garlic, soy sauce, fish sauce, sugar, oyster sauce, vegetable oil, and black pepper. Mix well until the sugar is dissolved and all ingredients are thoroughly combined.
- Marinate the Chicken: Add the chicken thighs or breasts to the bowl with the marinade. Use your hands or a spatula to guarantee each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight for deeper flavor.
- Preheat the Grill: About 30 minutes before you’re ready to cook, preheat your grill to medium-high heat. If using charcoal, ensure the coals are evenly hot before placing the chicken on the grill.
- Grill the Chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken on the grill, skin-side down, and cook for about 6-8 minutes on each side, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
- Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Serve hot with lime wedges on the side for squeezing over the chicken before eating.
Extra Tips:
For an even more intense flavor, try adding a few tablespoons of chopped fresh chili to the marinade if you enjoy a bit of heat.
If you don’t have access to an outdoor grill, this recipe can also be made using a grill pan on the stovetop or broiled in the oven. Remember to keep an eye on the chicken while grilling to avoid burning, especially if the marinade contains sugar, which can caramelize quickly.
Thai Peanut Sauce Chicken Skewers
Thai Peanut Sauce Chicken Skewers are a delightful combination of tender, juicy chicken infused with the rich, nutty flavors of traditional Thai peanut sauce. This dish is perfect for a summer barbecue or a quick weeknight meal, bringing the exotic tastes of Thailand right to your table. The key to this dish is in the marinade, which not only flavors the chicken but also tenderizes it, ensuring each bite is succulent and bursting with taste.
Served with a creamy peanut dipping sauce, these skewers are sure to be a hit with family and friends alike.
The preparation of the Thai Peanut Sauce Chicken Skewers is straightforward, yet the flavors are anything but simple. With a balance of sweet, savory, and spicy notes, the peanut sauce complements the grilled chicken, creating a harmony of flavors that’s irresistible. The dish can be served as an appetizer or as a main course, paired with steamed jasmine rice or a fresh salad for a complete meal.
Whether you’re a novice cook or an experienced chef, this recipe is sure to impress with its vibrant flavors and ease of preparation.
Ingredients (serves 4-6):
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 12-16 wooden or metal skewers
- 1 cup coconut milk
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 3 tablespoons red curry paste
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1/2 cup creamy peanut butter
- 1/4 cup water
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- Salt and pepper to taste
- Chopped fresh cilantro and crushed peanuts for garnish
Cooking Instructions:
- Prepare the Marinade and Sauce: In a mixing bowl, combine coconut milk, soy sauce, brown sugar, red curry paste, fish sauce, lime juice, and minced garlic. Whisk until well blended. Divide the mixture in half. Use one half to marinate the chicken and reserve the other half for the peanut sauce.
- Marinate the Chicken: Place the chicken cubes in a large zip-lock bag or a bowl. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the bowl and refrigerate for at least 1 hour, up to overnight for more intense flavor.
- Make the Peanut Sauce: In a small saucepan over medium heat, combine the reserved marinade with peanut butter, water, sesame oil, and grated ginger. Stir continuously until the mixture is smooth and slightly thickened. Adjust the seasoning with salt and pepper. Remove from heat and set aside.
- Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
- Grill the Chicken Skewers: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
- Serve: Transfer the chicken skewers to a serving platter. Garnish with chopped cilantro and crushed peanuts. Serve with the prepared peanut sauce on the side for dipping.
Extra Tips:
For best results, always taste the marinade and peanut sauce before using them, adjusting the flavor to your preference. If you like it spicier, consider adding more red curry paste or a dash of chili flakes.
If the sauce thickens too much, simply whisk in a little water to reach the desired consistency. Remember, fresh lime juice will add a vibrant zing to the dish, so don’t skip it.
If you have leftovers, these skewers make for a fantastic cold salad topping or sandwich filling the next day.
Grilled Chicken With Mango Cilantro Salsa
Grilled Chicken with Mango Cilantro Salsa is a vibrant and flavorful dish that perfectly captures the essence of Thai cuisine. The juicy chicken, marinated with a blend of aromatic spices, is grilled to perfection, creating a smoky flavor that complements the freshness of the mango salsa. The salsa, with its sweet and tangy notes from fresh mangoes and lime, balanced with the earthiness of cilantro, adds a revitalizing contrast to the savory grilled chicken. This dish is a delightful combination of sweet, savory, and tangy flavors, making it an ideal choice for a summer barbecue or a special dinner.
The preparation of this dish is straightforward, yet it delivers a complex and satisfying taste. The marinade for the chicken is infused with traditional Thai flavors such as lemongrass, ginger, and fish sauce, which penetrate the chicken to make it tender and flavorful.
Meanwhile, the mango cilantro salsa is quick to make, and its vibrant colors and fresh ingredients not only add visual appeal but also enhance the overall taste experience. Grilled Chicken with Mango Cilantro Salsa serves as an excellent main course for a serving size of 4-6 people.
Ingredients:
- 4-6 boneless, skinless chicken breasts
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons lime juice
- 1 stalk lemongrass, finely chopped
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 2 ripe mangoes, diced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- Salt to taste
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine fish sauce, soy sauce, brown sugar, minced garlic, grated ginger, lime juice, lemongrass, and black pepper. Stir until the sugar is dissolved and the ingredients are well mixed.
- Marinate the Chicken: Add the chicken breasts to the marinade, making sure they’re fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for more intense flavor.
- Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken on the preheated grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Prepare the Salsa: While the chicken is grilling, in a medium bowl, combine diced mangoes, chopped cilantro, red onion, jalapeño, and a pinch of salt. Mix well and set aside.
- Serve: Once the chicken is done, remove it from the grill and let it rest for a few minutes. Serve the grilled chicken topped with a generous scoop of mango cilantro salsa.
Extra Tips:
For the best results, use fresh and ripened mangoes for your salsa to guarantee a sweet and juicy flavor. If you prefer extra heat, leave some seeds in the jalapeño or add a dash of chili flakes to the salsa.
When marinating the chicken, giving it more time in the marinade will enhance the flavors, so overnight marination is recommended if possible. Finally, make sure not to overcook the chicken to maintain its juiciness.
Thai Red Curry Grilled Chicken
Thai Red Curry Grilled Chicken is a delicious and aromatic dish that perfectly blends the rich flavors of Thai cuisine with the smoky goodness of grilled chicken. This dish is ideal for family dinners or gatherings, offering a burst of flavor with every bite. Marinated in a fragrant red curry paste, coconut milk, and a mix of authentic Thai spices, the chicken is then grilled to perfection, resulting in juicy, tender meat with a slightly charred exterior. The combination of spicy, sweet, and savory flavors makes this dish a standout choice for anyone looking to explore the delicious world of Thai cooking.
To prepare Thai Red Curry Grilled Chicken, you’ll start by marinating the chicken in a mixture that includes traditional Thai ingredients like red curry paste, fish sauce, and lime juice. This marinade not only infuses the chicken with complex flavors but also aids in tenderizing the meat. Once marinated, the chicken is grilled until it develops a beautiful char and is cooked through. Serve it with a side of jasmine rice or a fresh salad to complement the bold flavors of the dish.
Ingredients (Serves 4-6):
- 2 pounds of chicken thighs or breasts
- 1/4 cup Thai red curry paste
- 1 cup coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Cooking Instructions:
- Prepare the Marinade: In a large bowl, combine the Thai red curry paste, coconut milk, fish sauce, brown sugar, lime juice, soy sauce, and vegetable oil. Whisk everything together until well blended.
- Marinate the Chicken: Place the chicken pieces in the bowl with the marinade, making sure they’re fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the Grill: When you’re ready to cook, preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the grill, skin side down if using thighs, and cook for about 6-7 minutes per side, or until the chicken is cooked through and has a nice char.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.
Extra Tips:
For the best flavor, try to use fresh ingredients whenever possible, especially for the lime juice and cilantro. If you prefer a milder dish, you can adjust the amount of red curry paste to suit your taste. Additionally, using a meat thermometer can confirm the chicken is cooked through without overcooking; aim for an internal temperature of 165°F (74°C).
If you’re using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent them from burning.
