Barbecued Thai Chicken Recipes

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THAI GRILLED CHICKEN (GAI YANG)



Thai Grilled Chicken (Gai Yang) image

The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour. But it really is fantastic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients are the lemongrass and fish sauce - don't omit or substitute these!

Provided by Nagi | RecipeTin Eats

Categories     Barbecue     BBQ     Chicken     Grilling

Time 16m

Number Of Ingredients 14

2 lb / 1 kg chicken thigh fillets ((skinless, boneless) (Note 1))
1 large lemongrass stalk (, white part only very finely chopped (about 2 tbsp) (Note 2))
6 cloves garlic (, minced)
2 tbsp lime juice
2 tsp finely chopped red chili ((optional but recommended))
3 tbsp fish sauce
2 tbsp Chinese cooking wine (, sherry or sake (Japanese cooking wine) (Note 4))
1 tsp sesame oil ((optional))
3 tbsp brown sugar or palm sugar
2 tbsp honey ((or 1 tbsp brown sugar))
1/2 tbsp black pepper ((adjust to taste - this adds spiciness))
Lime wedges
Red chili (, finely sliced (optional))
Cilantro / coriander leaves ((optional))

Steps:

  • Place Marinade ingredients in a large ziplock bag. Massage to mix.
  • Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
  • Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
  • Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
  • Cook the chicken until golden brown - around 3 minutes each side.
  • Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.

THAI BARBECUE CHICKEN



Thai Barbecue Chicken image

Thai Barbecue Chicken has a delicious thai marinade and is perfect served with some grilled veggies! The entire family will love this recipe!

Provided by Alyssa Rivers

Number Of Ingredients 10

2 pounds boneless chicken thighs
1 ⁄3 cup fresh cilantro (chopped)
1 tablespoon ginger (minced)
1 tablespoon garlic (minced)
1 1 ⁄2 tablespoons soy sauce
1 1 ⁄2 tablespoons fish sauce
1 1 ⁄2 tablespoons olive oil
1 1 ⁄2 tablespoons brown sugar
Chopped cilantro for garnish
Optional fresh veggies for grilling: I used red and green bell peppers (snow peas, and carrots)

Steps:

  • In a small bowl combine cilantro ginger, garlic, soy sauce, fish sauce, olive oil and brown sugar. Add the chicken to a ziplock bag and marinate for 3 hours or overnight.
  • Preheat the grill to medium high heat. Grill the chicken about 3-4 minutes each side or until cooked throughout and no longer pink.
  • Serve over grilled veggies if desired. Garnish with additional cilantro and red pepper flakes.

Nutrition Facts : Calories 334 kcal, Carbohydrate 1 g, Protein 25 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 148 mg, Sodium 117 mg, Sugar 1 g, ServingSize 1 serving

BARBECUED THAI CHICKEN



Barbecued Thai chicken image

Try this Thai chicken next time you have a barbecue. The marinade is heady with exotic flavours and lemongrass stalks hold the spatchcocked chicken together

Provided by Barney Desmazery

Categories     Main course

Time 1h30m

Number Of Ingredients 10

medium chicken (about 1.5kg), spatchcocked
2 stalks lemongrass , kept whole
1 tsp black peppercorns
8 garlic cloves
large handful coriander stalks
1 stalk lemongrass , chopped
1 lime , juiced
3 tbsp Thai fish sauce
2 tbsp brown sugar
1 metal skewer undefined

Steps:

  • Crush the peppercorns using a pestle and mortar, then add the garlic and crush again. Add the coriander stalks and chopped lemongrass, and bash to a rough paste. Stir in the lime juice, fish sauce and sugar and mix until the sugar dissolves. Poke a metal skewer through the leg and breast on either side of the chicken (see our video on how to spatchcock a chicken), then replace with a lemongrass stalk. Sit the chicken in a dish and pour over the marinade - squelch it around so the bird is completely coated, then cover and chill in the fridge for as long as possible or overnight.
  • Remove the chicken from the fridge an hour before cooking. Set a lidded barbecue up for indirect cooking with a foil drip tray on the coal-free side. When the coals are very hot, lay the chicken, bone-side down, over the coal-free side, with the legs closest to the coals.
  • Cover with the lid and arrange the vents for maximum air circulation. Cook the chicken for 50 mins-1 hr until a thermometer reads 70C (or a little higher) when stuck into the thickest part of the thigh or the juices run clear. Poke the coals about so they flare up again, then, using a pair of tongs, carefully flip the chicken, so it's skin-side down over the coals. Cook until the skin has browned and the thermometer reads 75C. Lift onto a board, leave to rest for 10 mins, then remove the lemongrass and carve.

Nutrition Facts : Calories 441 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 2.6 milligram of sodium

THAI GRILLED CHICKEN



Thai Grilled Chicken image

Feeling like something more exotic? Try this Thai Grilled Chicken. Easy to prepare and takes very little time from preparation to table! Serve with steamed white rice, Oriental vegetables, and fresh fruit salad.

Provided by JLeavitt

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
¼ cup soy sauce
2 teaspoons minced garlic
½ teaspoon red pepper flakes
2 tablespoons honey
1 tablespoon fresh lime juice

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Place chicken breasts in a shallow baking dish. Whisk soy sauce, garlic, and red pepper flakes in a bowl; pour over chicken, turning to coat. Allow chicken to marinate for 10 minutes.
  • Whisk honey and lime juice in a bowl; set aside.
  • Place chicken on preheated grill; brush with marinade. Discard remaining marinade. Cover grill and cook for 5 minutes, then brush both sides with honey lime mixture. Flip chicken and continue cooking until no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 175 calories, Carbohydrate 10.9 g, Cholesterol 67.2 mg, Fat 2.9 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 0.8 g, Sodium 961.2 mg, Sugar 9 g

THAI STYLE BBQ CHICKEN



Thai Style BBQ Chicken image

This chicken is simple to make and the sauce is even more flavorful if allowed to marinate on the chicken overnight. Try serving this with a spicy fried rice.

Provided by Humla

Categories     World Cuisine Recipes     Asian     Thai

Time P1DT36m

Yield 6

Number Of Ingredients 9

3 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 lime, zested and juiced
¼ teaspoon crushed red pepper flakes
½ cup water
¼ cup soy sauce
¼ cup Worcestershire sauce
1 tablespoon white sugar
6 skinless, boneless chicken breast halves

Steps:

  • In a medium nonporous bowl, combine the garlic, ginger, lime zest, lime juice, crushed red pepper flakes, water, soy sauce, Worcestershire sauce and sugar. Mix well and place the chicken in the sauce, turning several times to coat. Cover and marinate in the refrigerator for 4 to 24 hours.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Grill chicken over high heat for 6 to 8 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.

Nutrition Facts : Calories 26.5 calories, Carbohydrate 6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0 g, Sodium 713.5 mg, Sugar 3.5 g

THAI CHICKEN THIGHS



Thai Chicken Thighs image

Cilantro, Thai basil, fish sauce, lime juice and brown sugar = best marinade ever. Grilled or cooked on a grill pan on the stovetop!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 12

1/3 cup chopped fresh cilantro leaves
1/4 cup chopped Thai basil leaves
2 green onions, thinly sliced
1/4 cup fish sauce
3 tablespoons canola oil, divided
2 tablespoons freshly squeezed lime juice
1 tablespoon lime zest
1 tablespoon dark brown sugar
2 teaspoons freshly grated ginger
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs

Steps:

  • CILANTRO MIXTURE: In a medium bowl, combine cilantro, basil, green onions, fish sauce, 2 tablespoons canola oil, lime juice, lime zest, brown sugar, ginger, salt and pepper. In a gallon size Ziploc bag or large bowl, combine chicken and CILANTRO MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium high heat. Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Serve immediately.

AUTHENTIC THAI GRILLED CHICKEN RECIPE (GAI YANG ไก่ย่าง)



Authentic Thai Grilled Chicken Recipe (Gai Yang ไก่ย่าง) image

If you're looking for a delicious way to make grilled chicken, look no further than Thai style grilled chicken known as gai yang (ไก่ย่าง). The chicken is marinated in heaps of garlic, black pepper, lemongrass, palm sugar, and some soy sauce for saltiness. Thai grilled chicken is juicy and full of amazing flavor! Here's the full video recipe: http://youtu.be/3l9omsiaO2M which you should watch before anything else. Also, for more authentic Thai recipes, click here. Enjoy!

Provided by Mark Wiens (https://www.eatingthaifood.com/)

Categories     Grilled Chicken

Time 2h

Yield 4

Number Of Ingredients 19

2 whole chickens (mine were 1.8 kilos each)
Bamboo sticks or skewers
Charcoal
Grill
4 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons palm sugar
1 tablespoon sweet dark soy sauce (you can use kecap manis)
8 tablespoons water
4 heads garlic (30 - 40 cloves)
2 stalks lemongrass
2.5 tablespoons black pepper corns
8 fresh coriander roots (or you can try the powder coriander roots)
1.5 tablespoons khao kua (see method here)
1.5 tablespoons chili flakes
1 tablespoon of sugar
3 tablespoons fish sauce
8 tablespoons tamarind juice (you can add more or less according to how strong it is and how sweet and sour you want your sauce)
Few sprigs of cilantro

Steps:

  • For this recipe, I'm going to cook 2 full chickens, together weighing in at 3.6 kilos. If you wanted, you could also make this recipe with 3 - 4 kilos of chicken pieces, or really, however much chicken you want.
  • For this gai yang (ไก่ย่าง) to be at its finest, it's best to marinate the chicken overnight and grill it the next day, but if you don't have the time, marinate the chicken for at least a few hours.
  • Peel about 4 bulbs of garlic, which should be about 30 - 40 cloves in all.
  • Thinly slice 2 stalks of lemongrass and cut off the roots of 8 stalks of coriander.
  • Now comes the hard part, pounding everything using a mortar and pestle (If you don't have a mortar and pestle you can blend the ingredients in a food processor (but I'd really recommend you invest in a Thai style mortar and pestle).
  • Add small amounts of garlic, lemongrass, black peppercorns, and coriander roots to the mortar and pestle and pound them until the oils come out, and you have a coarse paste. Keep pounding until all the marinade ingredients are finished. You'll probably need to load the mortar a few times.
  • Put all the pounded marinade ingredients in a mixing bowl, stir them up, and add 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of fish sauce, and 2 tablespoons of palm sugar. Mix everything together while adding about 8 tablespoons of water to the mixture. You should end up with a potent marinade that looks like a chunky garlicky sauce.
  • If you're using whole chickens, you'll want to butterfly cut them starting from the breast side down to the butt. Flatten the chickens out. This is going to prepare it for the grill (Watch the video to see how to do it).
  • In a big pan or mixing bowl start to rub the marinade on the chicken, making sure the garlic, herbs, and soy sauce go into all parts of the chicken. Rub down both chickens using all the marinade.
  • Cover the chickens and allow them to rest overnight. You might stir them a couple of times if you remember.
  • The next day, take out your chicken, and the first step is to light your charcoal. You want a low even heat, coals that aren't too hot, but a low and even.
  • Put the chicken on the grill and begin cooking!
  • Wait about 20 minutes or so (but monitoring them to make sure they don't burn), before making your first flip. You can baste the chicken with the extra marinade.
  • Cook the chicken on low heat for about 1.5 hours, until the chicken is cooked through to the bone and the skin is golden dark brown on the outside.
  • Take the chicken off the grill, and dismantle the bamboo supports.
  • If you have a Chinese cleaver, first cut the chicken in half from the neck to the butt, and from there cut off the drumstick, wing, and chop the rest of the chicken into strips.
  • Semi-dried tamarind pulp can usually be bought at the supermarket in a small block. To rehydrate it, get a couple tablespoons of hot water and start to work the tamarind into the hot water. This should turn it into a nice tamarind water sauce.
  • In a bowl, mix 1.5 tablespoons of khao kua (toasted sticky rice, recipe here), 1.5 tablespoons of chili flakes, 1 tablespoon of sugar, 3 tablespoons of fish sauce, and 8 tablespoons of tamarind juice.
  • Mix all of the ingredients together.
  • After mixing up the sauce, make sure you taste test. You're looking for the perfect sweet, sour, and salty combination. You might need to add more tamarind juice, more sugar, or more fish sauce to balance it out.
  • Top off your gai yang sauce with some chopped up cilantro.
  • Happy eating!

CLASSIC THAI BBQ GRILLED CHICKEN RECIPE (WITH TANGY DIPPING SAUCE)



Classic Thai BBQ Grilled Chicken Recipe (with Tangy Dipping Sauce) image

Try this classic Thai BBQ chicken recipe, marinated in a garlicky sweet and sour sauce, then easily barbecued (or oven-baked) to perfection.

Provided by Darlene Schmidt

Categories     Dinner     Entree

Time 50m

Yield 3

Number Of Ingredients 16

1/2 fresh chicken (chopped into small parts) or 4 pieces chicken
Marinade:
2 tbsp. soy sauce
1 tsp. dark soy sauce ( or 1 more tbsp. regular soy sauce)
2 tbsp. fish sauce
3 tbsp. sherry (cooking sherry works well too)
2 tbsp. brown sugar
1 tbsp. black peppercorns (crushed with pestle & mortar) or 1 tsp. coarsely-ground black pepper
10 cloves garlic (minced)
1 red chili (minced, to taste)
Dipping Sauce or Glaze:
2/3 cup rice vinegar (or another type of vinegar: white, white wine, or apple cider)
1/3 cup packed brown sugar
4 cloves garlic, minced
1 fresh red chili (minced) or 1/3 to 1/2 tsp. dried crushed chili or cayenne pepper
1 tbsp. fish sauce

Steps:

  • Combine all marinade ingredients in a bowl and stir well to dissolve the sugar.
  • Add chicken, turning several times to ensure the chicken is covered and literally bathed in the marinade. Cover and place in the refrigerator to marinate at least 2 hours, or overnight is even better.
  • To make the dipping sauce/glaze, place all the dipping sauce/glaze ingredients in a saucepan. Stir and bring to a boil (the smell will be quite pungent as the vinegar burns off). Reduce heat slightly to keep it on a gentle boil. When sauce has reduced to 1/3 and is bubbling all over the surface, remove from heat. The sauce will thicken as it cools and should taste tangy - a mixture of sweet, sour, salty, and spicy. Note that it's best to make the sauce right before eating, or it will thicken too much. If this happens, reheat and add a little water.
  • Brush your grill with a little vegetable oil, then grill the chicken, turning occasionally. Brush the chicken with the leftover marinade for the first 10 minutes or so, then discard marinade. (If the weather doesn't cooperate, see tip below recipe.)
  • Serve with the dipping sauce on the side, or spoon a little sauce over each piece of chicken as a glaze before serving. This dish goes well with a salad or served with rice. ENJOY! If the Weather Doesn't Cooperate: Cook the chicken in your oven!
  • Place chicken pieces on a grill pan or on a baking sheet lined with foil.
  • Bake at 375 degrees for approximately 45 minutes, or until chicken is nearly done (thicker pieces may need slightly longer).
  • Then Turn oven to the "broil" setting (on "high" if you have a choice), and move chicken to one of the upper racks of your oven.
  • Baste both sides of chicken with the leftover marinade, or with a little of the dipping sauce, then broil 3-5 minutes per side, or until fully cooked (stay near the oven for this process, or chicken may burn).

Nutrition Facts : Calories 690 kcal, Carbohydrate 66 g, Cholesterol 139 mg, Fiber 3 g, Protein 52 g, SaturatedFat 7 g, Sodium 1836 mg, Fat 24 g, ServingSize SERVES 2-3, UnsaturatedFat 15 g

CHICKEN THAI BBQ/GRILLED CHICKEN



Chicken Thai BBQ/Grilled Chicken image

Marinated in a garlicky sweet and sour sauce, the chicken pieces are then easily barbecued or oven-baked to perfection.Special homemade Thai sauce as either a dipping sauce or a glaze.

Provided by Timothy H.

Categories     Chicken Thigh & Leg

Time 50m

Yield 2 serving(s)

Number Of Ingredients 14

1/2 fresh chicken (chopped into small parts, OR 4-8 fresh chicken thighs)
2 tablespoons soy sauce
1 teaspoon dark soy sauce (OR 1 more Tbsp. regular soy sauce)
2 tablespoons fish sauce
3 tablespoons sherry wine (cooking sherry works well too)
2 tablespoons brown sugar
1 tablespoon black peppercorns (crushed with pestle & mortar,, OR coursely ground with coffee grinder or pepper mill)
10 garlic cloves, minced
1/2 cup rice vinegar (OR other type of vinegar ( white, white wine, or apple cider)
1/3 cup brown sugar, lightly packed
4 garlic cloves, minced
1/3-1/2 teaspoon dried crushed chili or 1/3-1/2 teaspoon cayenne pepper
1 tablespoon fish sauce
1 tablespoon soy sauce

Steps:

  • 1.Combine all marinade ingredients in a bowl and stir well to dissolve the sugar.
  • 2.Add chicken parts or thighs, turning several times to ensure the chicken is covered with marinade.
  • 3.Cover and place in the refrigerator to marinate while you heat up the grill and prepare the dipping sauce. OR allow chicken to marinate overnight, or up to 24 hours.
  • 4.To make the dipping sauce/glaze, place all the dipping sauce/glaze ingredients in a sauce pan. Stir and bring to a boil.
  • 5.Reduce heat to medium-low. Allow sauce to simmer for 10-15 minutes, stirring occasionally. The sauce will thicken as it cooks and become tangy - a mixture of sweet, sour, salty, and spicy.
  • 6.Tip: this sauce can be served warm, at room temperature, or cold, so you can easily make it ahead of time and keep in the refrigerator until needed.
  • 7.Brush your grill with a little vegetable oil, then grill the chicken, turning occasionally. Brush the chicken with the leftover marinade for the first 10 minutes or so, then discard marinade.

SPICY THAI GRILLED CHICKEN



Spicy Thai Grilled Chicken image

Make and share this Spicy Thai Grilled Chicken recipe from Food.com.

Provided by JoyfulCook

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 skinless chicken breasts or 4 skinless chicken thighs, boned
2 teaspoons paprika
2 teaspoons ginger, grated
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon sambal oelek (ground chilli paste)
1 teaspoon lemon zest
1/4 cup lemon juice
1 tablespoon fresh coriander, chopped
salt
2 teaspoons oil

Steps:

  • Combine all the above ingredients and marinade meat for as long as possible, turning occasionally.
  • Cook under grill or barbecue for 3-4 minutes each side.
  • Serve with salads hot or cold and Gujarati Potatoes.

THAI GRILLED TOM YUM SHRIMP RECIPE



Thai Grilled Tom Yum Shrimp Recipe image

This Thai grilled shrimp's delicious Tom Yum marinade makes the shrimp sing. It can also be used to make a side sauce, which is nice with rice.

Provided by Darlene Schmidt

Categories     Entree     Dinner     Appetizer

Time 44m

Yield 4

Number Of Ingredients 18

For the Marinade:
1/4 cup frozen prepared lemongrass or fresh lemongrass (available at Asian stores)
5 cloves garlic
1 thumb-size piece ginger or galangal
1 fresh red chili, or 3/4 teaspoon crushed chili
1/4 cup fresh chopped cilantro (fresh coriander), leaves and stems
2 tablespoons fish sauce
2 tablespoon vegetable oil
1/2 teaspoon dark soy sauce , or 1 1/2 teaspoons regular soy sauce
1/2 teaspoon shrimp paste (available at Asian stores)
3 tablespoons lime juice
3 heaping teaspoons brown sugar
2 spring onions (sliced)
For the Shrimp:
12 to 18 medium to large shrimp
Optional: 12 to 18 small scallops
Optional: 1/4 cup coconut milk or heavy cream for a side sauce
Garnish: A handful of fresh cilantro (fresh coriander) leaves

Steps:

  • Gather the ingredients.
  • Place the lemongrass, garlic, ginger, chili, cilantro, fish sauce, oil, soy sauce, shrimp paste, lime juice, sugar, and onion in a mini-chopper or food processor and blend to create a smooth paste. (Or you can prepare by hand-simply mince the ingredients well and stir together.)
  • Place shrimp and scallops, if using, in a large bowl and pour 1/2 to 3/4 of the marinade over the seafood. Mix, ensuring all the seafood is coated. Reserve any remaining marinade for the side sauce.
  • Marinate the shrimp and scallops, if using, 10 to 12 minutes. If using wooden satay sticks, soak them in water in a shallow baking dish for 10 minutes to prevent burning.
  • Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Remove the seafood from the marinade. Pour the marinade into a small bowl. Slide the shrimp and scallops onto the prepared skewers.
  • Grill the skewers, turning once, about 4 minutes total, or until shrimp are pink and plump and have firmed up. Baste the shrimp the first time you turn them with a little of the reserved marinade.
  • If making the side sauce, place reserved marinade from the food processor in a small saucepan over medium heat. Simmer the paste for 30 seconds to 1 minute to warm through. Add the coconut milk , stirring to create a sauce. Taste-test the sauce, adding more sugar if too sour. If too spicy for your taste, add more coconut milk. If too salty, add more lime juice. Add more chili for a spicier sauce.
  • Serve the shrimp hot off the grill garnished with cilantro and the warm coconut dipping sauce.

Nutrition Facts : Calories 126 kcal, Carbohydrate 9 g, Cholesterol 49 mg, Fiber 1 g, Protein 7 g, SaturatedFat 1 g, Sodium 1024 mg, Sugar 4 g, Fat 7 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g

THAI BBQ CHICKEN



Thai BBQ Chicken image

Provided by Food Network

Time 20m

Yield 1/2 cup

Number Of Ingredients 16

10 cloves garlic, minced
1 tablespoon black peppercorns
1 tablespoon coriander
1 stalk lemongrass, trimmed and cut into small segments
2 red or green Thai chiles
1/2 fresh chicken, quartered
2 tablespoons fish sauce
2 tablespoons yellow curry powder
1/2 can coconut milk
2 tablespoons brown sugar
Dipping Sauce, recipe follows
1/2 cup rice vinegar
1/3 cup brown sugar
2 large garlic cloves or 4 small, minced
2 teaspoons Thai red chili sauce or Sriracha
1 tablespoon fish sauce

Steps:

  • Heat a grill to medium.
  • Using a mortar and pestle, crush garlic cloves, peppercorns, coriander, lemongrass, and Thai chiles into a chuncky paste. Using a large spoon, transfer the paste to a large mixing bowl. Add the chicken and the remaining ingredients and mix well. Cover and refrigerate for at least 2 hours or up to overnight.
  • Put the chicken on the grill, skin side down, and brush with the marinade. Grill for about 15 minutes then flip the chicken over and brush with the marinade. Grill the second side for about 15 minutes. Discard the marinade. When the chicken is cooked and tender transfer it to a serving platter and serve with warm Dipping Sauce.
  • Put all ingredients in a saucepan and put on the grill. Stir and bring to a boil. Move the pan to a cooler part of the grill and let the sauce simmer for 10 to 15 minutes, stirring occasionally. The sauce will reduce and become thick. Serve warm with chicken.

THAI-STYLE GRILLED CHICKEN (GAI YANG) RECIPE



Thai-Style Grilled Chicken (Gai Yang) Recipe image

Thai-style grilled chicken, coated in a marinade flavored with cilantro, white pepper, and fish sauce, is one of the tastiest things you'll ever pull off your grill.

Provided by J. Kenji López-Alt

Categories     Mains

Time 3h35m

Yield 4

Number Of Ingredients 10

6 medium cloves garlic
12 sprigs cilantro, including thick stalks
3 tablespoons (45g) palm or light brown sugar
2 teaspoons (10g) ground white pepper
1 teaspoon (5g) ground coriander
2 tablespoons (30ml) fish sauce
2 teaspoons (10ml) dark soy sauce
2 (3-inch) segments lemongrass (optional)
1 whole chicken, spine removed, split in half along the breastbone
1 recipe Thai-Style Sweet Chile Dipping Sauce

Steps:

  • Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside.
  • Place chicken halves flat on a cutting board. Insert 2 metal skewers into each chicken half, running parallel through legs and breasts. Transfer chicken to a baking dish that just fits them. Rub on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to overnight.
  • When ready to cook, light 1 chimney full of charcoal . When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
  • Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 140°F (60°C), about 45 minutes. Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 3 minutes longer. (Be careful, as the skin is very prone to burning.) If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave lid off for longer than it takes to check temperature, or chicken will burn.
  • Transfer chicken to a cutting board and allow to rest for 5 minutes. Carve and serve with chile dipping sauce.

Nutrition Facts : Calories 576 kcal, Carbohydrate 24 g, Cholesterol 156 mg, Fiber 3 g, Protein 49 g, SaturatedFat 8 g, Sodium 1409 mg, Sugar 17 g, Fat 31 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g

THAI BBQ CHICKEN



Thai Bbq Chicken image

Provided by Food Network

Categories     main-dish

Time 12h45m

Yield 4 to 6 servings

Number Of Ingredients 13

2 stalks fresh lemon grass
2 tablespoons chopped fresh ginger
2 tablespoons chopped cilantro
1 1/2 cups light soy sauce
1 tablespoon sugar
1 teaspoon freshly ground black pepper
2 tablespoons red curry paste
2 pounds chicken breasts and thighs, on the bone
1 tablespoon finely chopped chiles
1/2 cup white vinegar
1 teaspoon salt
2 tablespoons sugar
1 teaspoon finely chopped very fresh garlic

Steps:

  • Remove the grassy tops of the lemon grass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over, then chop. Combine marinade ingredients in blender, process until smooth and pour into a nonreactive bowl. Add chicken, turning to coat all over. Cover and refrigerate at least 4 hours or overnight.
  • Meanwhile, combine the sauce ingredients in a small saucepan and bring to a boil while stirring. Reduce heat and simmer 2 to 3 minutes, or until thickened slightly, then remove from heat.
  • Prepare grill or preheat broiler. Remove chicken from marinade, and grill or broil breasts and thighs until golden brown on all sides over high heat, starting chicken skin-side down first. Then move chicken to a medium hot part of the grill or broiler until cooked through, 20 to 30 minutes total. Serve with Sweet and Spicy Sauce.

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2015-09-16 Peel the garlic and ginger, then finely grate into the processor with the lime zest. Squeeze in the lime juice, trim and add the chilli (deseed if you like), …
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Total Time 40 mins
Category Mains
Calories 313 per serving
  • Slash the chicken legs all over with a knife.Pick the coriander leaves and put them to one side, then add the stalks to a food processor with the lemongrass.Peel the garlic and ginger, then finely grate into the processor with the lime zest.
  • Squeeze in the lime juice, trim and add the chilli (deseed if you like), then drizzle in 2 tablespoons of oil, and whiz to a paste.Rub the paste into the slashes on the chicken, place in a roasting tray, cover, and leave to marinate in the fridge for at least 2 hours, preferably overnight.When you’re ready, light the barbecue and prepare a hot side and a cooler side.
  • Place the roasting tray on the edge of the barbie so the chicken starts to cook gently without colouring too much.When the legs are about half cooked, transfer them directly onto the bars of the barbecue and grill until golden and cooked through, turning regularly – use your instincts, moving the chicken to the cooler side, if needed.Sprinkle the coriander leaves over, then serve (with a stack of napkins!).


GAI YAANG | THAI BBQ CHICKEN - RASA MALAYSIA
2020-12-18 July 4th is two days away and I am sure you are busy finalizing your party menu. If you are looking for a new recipe idea to impress your guests, I have got you covered with this …
From rasamalaysia.com
5/5 (1)
Total Time 1 hr 45 mins
Category Thai Recipes
Calories 328 per serving
  • Whisk together fish sauce, sugar, cilantro, lemongrass, white pepper, and oil. Toss wings well, cover and refrigerate for at least one hour, ideally overnight.
  • Pre-heat charcoal or gas grill to medium heat. Grill chicken wing over in-direct heat for about 30-45 minutes turning them every 15 minutes until cooked through and golden brown.


GRILLED THAI CHICKEN SANDWICH RECIPE | EATINGWELL
2016-06-03 Juicy grilled chicken, onions and peppers combine with a Thai-inspired sauce in this chicken sandwich recipe. We love how the flatbreads made from whole-wheat dough sop …
From eatingwell.com
3/5 (2)
Total Time 45 mins
Category Healthy Chicken Sandwich Recipes
Calories 411 per serving
  • Whisk coconut milk, peanut butter, lime juice, 1 tablespoon chile-garlic sauce and soy sauce in a bowl until well combined.
  • Working on a lightly floured surface, divide dough into 5 equal pieces. Roll each piece into a 6-inch disk with a rolling pin or press into a disk with your hands. Using 1 1/2 teaspoons oil, brush one side of each disk.
  • Oil the grill rack (see Tip); place the dough, oiled-side down, on the grill and cook until light brown and puffed, 1 to 2 minutes. Brush the dough with the remaining 1 1/2 teaspoons oil, flip and grill until cooked through, but still a little soft, 1 to 2 minutes more. Wrap in foil to keep warm.


GAI YANG CHICKEN (THAI BBQ) + VIDEO | SILK ROAD RECIPES
2021-05-10 Of all the Thai grilled chicken recipes out there, Gai Yang chicken is a must-make. After a short bath in a spicy marinade, boneless chicken thighs are placed on the grill. …
From silkroadrecipes.com
Category Main Course
Calories 585 per serving
Total Time 1 hr 5 mins
  • Whisk together the marinade ingredients. Add the chicken to a Ziploc bag and pour in marinade. Massage to spread the marinade over all the chicken and marinate for 45 minutes tops.
  • Cook the chicken for 3-4 minutes each side. Baste with marinade before turning. (SEE NOTES for grilling times).
  • Remove from grill and allow to rest for a few minutes before garnishing with sesame seeds, fresh chiles, cilantro and serve with lime wedges and steamed rice.


SWEET THAI CHICKEN WINGS (STICKY AND DELICIOUS) - RASA ...
2021-07-26 Rub the chicken wings with the garlic and cilantro, then add the fish sauce, sweet chili sauce and ground black pepper. Marinate for two to four hours, or best overnight. Fire up …
From rasamalaysia.com
4.8/5 (20)
Total Time 2 hrs 30 mins
Category Thai Recipes
Calories 222 per serving
  • Rub the chicken wings with the garlic and cilantro, then add the fish sauce, sweet chili sauce and ground black pepper. Marinate for two to four hours, or best overnight.
  • Fire up an outdoor grill and grill the chicken wings in batches. Grill until both sides turn golden brown. Serve immediately with some lime wedges and Thai sweet chili sauce.


THAI GRILLED CHICKEN RECIPE - CONTINENTAL CUISINE CHEFS
2021-03-29 Thai grilled chicken, or gai yang, is perhaps the most delightful flame-broiled chicken recipe you’ll make at any point. Heading out to Thailand (or Laos, where the dish is called ping gai) and having this chicken hot off the flame broil from a road seller is unquestionably on our movement container list. However, until that day, causing this delicious Thai flame-broiled
From continentalcuisinechefs.com
Cuisine THAI
Category Lunch
Servings 5
Total Time 16 mins


THAI GRILLED CHICKEN - DELICIOUS. MAGAZINE
Forget pad Thai – grilled chicken with green papaya salad (som tum) and sticky rice is the ultimate Thai street food. The best grilled chicken comes from Khun Toi’s stall in Chiang Dao, in northwest Thailand, but he’ll never part with his recipe – and rightly so. Try the spatchcock method of cooking chicken and you’ll struggle to serve it any other way! Note: you’ll need to …
From deliciousmagazine.co.uk
Estimated Reading Time 3 mins


THAI BARBECUED CHICKEN RECIPE | RECIPELAND
1996-01-28 With tongs, remove the chicken from the dish or sauce pan and brush both sides generously with barbecue sauce. Grill over medium-high heat or broil, basting with the barbecue sauce often, until the chicken is glazed on the outside and no longer pink inside, about 5 …
From recipeland.com
5/5 (1)
Total Time 45 mins
Servings 8
Calories 341 per serving


THAI BARBECUE CHICKEN RECIPE - ALL INFORMATION ABOUT ...
Classic Thai BBQ Grilled Chicken Recipe - The Spruce Eats best www.thespruceeats.com. 2 tbsp. brown sugar. 1 tbsp. black peppercorns (crushed with pestle & mortar) or 1 tsp. coarsely-ground black pepper. 10 cloves garlic (minced) 1 red chili (minced, to taste) Dipping Sauce or Glaze: 2/3 cup rice vinegar (or another type of vinegar: white, white wine, or apple cider) 1/3 …
From therecipes.info


THAI GRILLED CHICKEN & BROCCOLI ON NAPA CABBAGE RECIPE ...
2022-02-02 Prepare a medium-hot barbecue fire or preheat a gas grill. Remove the chicken from the marinade. Add broccoli and scallions to the dish, turning to coat with the marinade. On 4 long or 8 short skewers, alternate the broccoli, scallions and chicken. Grill, turning once or twice, until the chicken is browned and cooked through, about 6 minutes.
From sixthaxis.of.dyndns.info


GRILLED SUPER CHICKEN FEET RECIPE BY MARUMO - COOKPAD
2022-02-04 500 g chicken feet. 3 Garlic cloves. 1/2 tbsp black peppercorns. 1 coriander root. 2 tbsps Coriander seed. 2 tbsps oysters sauce. 2 tbsps soy sauce. 2 …
From cookpad.com


GRILLED THAI CHICKEN SANDWICH RECIPE | EATINGWELL
2022-02-02 Juicy grilled chicken, onions and peppers combine with a Thai-inspired sauce in this chicken sandwich recipe. We love how the flatbreads made from whole-wheat dough sop up the extra sauce. If you have one large (12-ounce) chicken breast instead of two smaller (6-ounce) ones, cut it in half horizontally before grilling so the chicken cooks in the time specified in this …
From asparagus.recipes.does-it.net


BEST BARBECUED THAI CHICKEN RECIPE - YOUTUBE
This is an authentic recipe from Thailand for Barbecued Thai chicken. This recipe is typically served with sticky rice. In this recipe from Thailand, I will ...
From youtube.com


CHICKEN THAI BBQ RECIPES
Chicken Thai Bbq Recipes. BARBECUED THAI CHICKEN. Try this Thai chicken next time you have a barbecue. The marinade is heady with exotic flavours and lemongrass stalks hold the spatchcocked chicken together. Recipe From bbcgoodfood.com. Provided by Barney Desmazery. Categories Main course. Time 1h30m. Number Of Ingredients 10. Ingredients; …
From tfrecipes.com


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