Thai Grilled Chicken Your Guests Will Love
Charred, fragrant, and impossibly juicy, this Thai Grilled Chicken is the kind of dish that makes you close your eyes on the first bite. It’s a perfect balance of salty, sweet, and spicy, featuring a marinade that doubles as a basting sauce for a lacquered, caramelized skin. Trust me, once you taste the combination of lemongrass, fish sauce, and coconut milk, your standard BBQ chicken will feel like a distant memory.
Ingredients
- 4 bone-in, skin-on chicken thighs and drumsticks (about 2.5 lbs)
- 3 stalks lemongrass, tough outer layers removed and finely chopped
- 4 cloves garlic, minced
- 2 shallots, roughly chopped
- 1 thumb-sized piece of galangal or ginger, peeled and sliced
- 2-3 fresh red bird’s eye chilies, stems removed
- 1/4 cup packed brown sugar
- 3 tablespoons fish sauce
- 1/2 cup full-fat coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon lime juice, plus extra for serving
- Fresh cilantro for garnish
- Sliced green onions for garnish
Instructions
- 1
In a food processor or high-speed blender, combine the chopped lemongrass, garlic, shallots, galangal (or ginger), and bird’s eye chilies. Pulse until a coarse paste forms.
- 2
Add the brown sugar, fish sauce, coconut milk, and soy sauce to the food processor. Blend again until smooth.
- 3
Place the chicken pieces in a large bowl or a zip-top bag. Pour about two-thirds of the marinade over the chicken, reserving the rest in a small saucepan. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 2 hours, but 4-6 hours is ideal.
- 4
Place the reserved marinade in the small saucepan over medium heat. Bring it to a simmer, then reduce the heat to low. Cook for 5-7 minutes, stirring occasionally, until it thickens slightly and becomes a sticky, glossy glaze. Remove from heat and set aside.
- 5
Preheat your grill to medium-high heat (about 400°F). Remove the chicken from the marinade, letting any excess drip off.
- 6
Place the chicken skin-side down on the clean, oiled grates. Grill for 6-8 minutes per side, or until the skin is charred and crispy and the internal temperature reaches 165°F. During the last 5 minutes of cooking, brush the chicken generously with the prepared glaze. Let it caramelize for a minute before flipping.
- 7
Transfer the grilled chicken to a cutting board and let it rest for 5-10 minutes.
- 8
Squeeze fresh lime juice over the top and garnish with cilantro and green onions. Serve immediately.
Cook it from the original
This recipe comes from besthomemaderecipes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on besthomemaderecipes.com