Thai Grilled Chicken Recipe
Experience a burst of bold, vibrant flavours with our Thai Grilled Chicken. This dish combines the tantalising tastes of Thai cuisine with the smoky, charred perfection of grilled chicken, creating a meal that’s both flavourful and satisfying.
Marinated in a fragrant blend of ingredients like lemongrass, ginger, garlic, and lime, the chicken absorbs a deliciously complex mix of sweet, savoury, and spicy notes. The grilling process adds a smoky depth to the dish, enhancing the marinade's flavours and giving the chicken a crispy, caramelised exterior while keeping it tender and juicy inside.
Perfect for a summer cookout or a weeknight dinner with an exotic twist, Thai Grilled Chicken pairs wonderfully with fresh herbs, crunchy vegetables, and a side of jasmine rice. This recipe brings the essence of Thai street food to your table, offering a delightful and aromatic culinary experience that will transport your taste buds straight to Thailand.
Ingredients:
For the chicken:
2 whole chickens (about 1.8 kilos each)
Bamboo sticks or skewers
Charcoal
Grill
For the marinade:
4 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons palm sugar
1 tablespoon dark sweet soy sauce
8 tablespoons water
4 heads garlic (30-40 cloves)
2 stalks lemongrass
2.5 tablespoons black peppercorns
8 coriander roots (optional)
For the sauce:
1.5 tablespoons toasted rice powder
1.5 tablespoons chilli flakes
1 tablespoon sugar
3 tablespoons fish sauce
8 tablespoons tamarind juice
Cilantro sprigs for garnish
Instructions:
Marinate the Chicken:
Peel garlic, slice lemongrass, and prepare coriander roots.
Pound garlic, lemongrass, black peppercorns, and coriander roots in a mortar and pestle until coarse.
Mix pounded ingredients with soy sauce, dark soy sauce, fish sauce, palm sugar, and water to form the marinade.
Butterfly the chickens and rub them with the marinade.
Marinate overnight or for a few hours.
Grill the Chicken:
Prepare charcoal for grilling.
Grill the chicken over indirect heat, basting occasionally with extra marinade, for about 1.5 hours until cooked through and golden brown.
Make the Sauce:
Mix toasted rice powder, chilli flakes, sugar, fish sauce, and tamarind juice.
Adjust to taste and garnish with cilantro.
Source: Cuisine Corner
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