Thai Grilled Chicken With Honey Chili Glaze Recipes

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THAI GRILLED CHICKEN



Thai Grilled Chicken image

Super Easy Thai Grilled Chicken marinated overnight and grilled until crispy on the outside and juicy on the inside!

Provided by Kelley Simmons

Categories     Main Course

Time 30m

Number Of Ingredients 12

4 chicken thighs (bone in and skin on)
1 tablespoon ginger (minced)
1 tablespoon garlic (minced)
1/2 cup thai chili sauce
3 tablespoons low sodium soy sauce
1 tablespoon fish sauce
1 tablespoon light brown sugar
3 tablespoons fresh squeezed lime juice
1-2 teaspoons sriracha (depending on how spicy you like it)
cilantro for serving (if desired)
sesame seeds for garnish (if desired)
lime wedges for garnish (if desired)

Steps:

  • *Note: Prep time does not include marinating time*
  • Add all of the ingredients except for the chicken to a medium bowl.
  • Pour the marinade into a large ziplock bag reserving ¼ of the marinade for brushing on top before serving.
  • Add in chicken and place in the refrigerator overnight or for a minimum of three hours.
  • When you're ready to cook heat your grill to medium high heat.
  • Cook for 5-10 minutes, flip and cook for an additional 5-10 minutes or until fully cooked.
  • Brush the remaining marinade mixture on top of the chicken.
  • Serve immediately with fresh cilantro, sesame seeds or lime wedges if desired.

Nutrition Facts : Calories 339.77 kcal, Carbohydrate 22.09 g, Protein 19.67 g, Fat 19.01 g, SaturatedFat 5.07 g, Cholesterol 110.74 mg, Sodium 1187.08 mg, Fiber 0.29 g, Sugar 18.77 g, ServingSize 1 serving

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 GRILLED CHILI-GARLIC CHICKEN RECIPE



Thai Grilled Chili-Garlic Chicken Recipe image

This Thai chili-garlic chicken is divinely delicious and just perfect for summer grilling. Check out this easy recipe and try it for yourself.

Provided by Darlene Schmidt

Categories     Dinner     Entree

Time 1h10m

Yield 4

Number Of Ingredients 11

1/2 pound chicken pieces (skin on)
2 tablespoons vegetable oil (for brushing grill)
For the Marinade:
1 fresh red chili (minced OR cayenne pepper or crushed chili flakes)
3 to 4 cloves fresh garlic (minced)
4 tablespoons honey
2 tablespoons soy sauce
3 tablespoons fish sauce
1 teaspoon rice vinegar
1 teaspoon onion powder
1 tablespoon brown sugar

Steps:

  • Gather the ingredients.
  • Pat chicken dry with paper towels.
  • Stir together the chili, garlic, honey, soy sauce, fish sauce, vinegar, onion powder, and brown sugar in a medium bowl. Pour over chicken, being sure to cover all surfaces. Set aside to marinate at least 30 minutes or refrigerated up to 3 hours.
  • Place chicken in bowl with marinade, and toss to coat, being sure to cover all surfaces. Cover and refrigerate to marinate at least 30 minutes or up to 3 hours.
  • Prepare a gas or charcoal grill for indirect heat . Adjust the heat on the active burner to medium 350 F to 375 F. Brush the grill with vegetable oil. Grill the chicken over the inactive (off) burner, brushing with any leftover marinade after the first turning. Sprinkle with a little more onion powder, if desired. Discard any remaining marinade.
  • Grill until the chicken reaches 165 F on a digital thermometer and is fully opaque in the center of each piece, 20 to 25 minutes. Serve with this Thai jasmine rice or salad for the ultimate summer grilling dish. See below recipe for a simple Thai condiment you can serve on the side with this chicken.

Nutrition Facts : Calories 564 kcal, Carbohydrate 13 g, Cholesterol 265 mg, Fiber 1 g, Protein 63 g, SaturatedFat 6 g, Sodium 2950 mg, Sugar 9 g, Fat 28 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

HONEY GRILLED CHICKEN



Honey Grilled Chicken image

Grilled chicken with a sweet kick.

Provided by Johanna Van Ness

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 5

2 tablespoons butter or margarine
1 clove garlic, chopped
⅓ cup honey
1 tablespoon lemon juice
4 skinless, boneless chicken breast halves

Steps:

  • Preheat a grill for medium heat.
  • Melt butter in a skillet over medium heat. Add the garlic, and cook until fragrant, 1 to 2 minutes. Whisk in honey and lemon juice. Reserve half for basting, and brush the other half onto the chicken breasts.
  • Lightly oil the grill grate, and place chicken on the grill. Cook for 6 to 8 minutes per side, turning frequently. Baste often during the last 5 minutes. Chicken is done when the meat is firm, and juices run clear.

Nutrition Facts : Calories 269.3 calories, Carbohydrate 23.9 g, Cholesterol 82.5 mg, Fat 8.6 g, Fiber 0.1 g, Protein 24.7 g, SaturatedFat 4.4 g, Sodium 100.7 mg, Sugar 23.3 g

THAI GRILLED CHICKEN WITH HONEY-CHILI GLAZE



Thai Grilled Chicken With Honey-Chili Glaze image

I got this recipe from a cooking school. The chicken turns out AMAZING. It's spicy but if you want to cut down on the heat, only use half the jalapeno seeds (or none). My friends beg me to make this for them. Enjoy!!! Prep time does not include marinating overnight.

Provided by jennifertess

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

4 slices fresh ginger, quarter-size, 1/4 inch thick, minced
1 (14 ounce) can coconut milk
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
2 pieces lemongrass (2-inch pieces )
8 skinless chicken thighs (I use boneless,skinless)
1/2 cup flaked coconut
1 bunch fresh cilantro, chopped
4 scallions, green parts included, chopped
1 jalapeno, seeds included
2 tablespoons packed brown sugar
1/2 teaspoon rice vinegar or 1/2 teaspoon cider vinegar
1/2 teaspoon salt
1 cup honey
1/3 cup dry roasted salted peanut, finely chopped

Steps:

  • Combine the ginger, coconut milk, salt and pepper in a large zip-lock bag. Add lemon grass. Place the chicken thighs in the mixture and refrigerate overnight.
  • Make the Honey-Chili Glaze: In a food processor, chop together the jalapeno and brown sugar. Scrape into a small saucepan. Add the venegar, salt, and honey and bring to a boil. Simmer over very low heat for about 2 minutes. Stir in the peanuts.
  • Prepare a charcoal grill to medium heat or preheat the broiler.
  • Drain the chicken and cook about 8-10 minutes on each side, depending on the size of the thighs and the heat. Grill until chicken is cooked through (careful not to over cook.).
  • After chicken is done cooking, place on a platter and pout the Honey-Chili Glaze over the hot chicken. Coat all pieces well, then sprinkle with coconut, cilatro and the scallions. This can be served hot or cold! Enjoy.

THAI GRILLED CHICKEN WITH SWEET CHILE DIPPING SAUCE



Thai Grilled Chicken with Sweet Chile Dipping Sauce image

There are so many versions of this street food found in Thailand. Mine has been in our family for years, and we serve it with a tangy sweet chili sauce that really goes well with this easy dish. We often make a large quantity for parties as all our friends request this.

Provided by Michelle Chen

Categories     World Cuisine Recipes     Asian     Thai

Time P1DT45m

Yield 4

Number Of Ingredients 14

½ cup coconut milk
2 tablespoons fish sauce
2 tablespoons minced garlic
2 tablespoons chopped cilantro
1 teaspoon ground turmeric
1 teaspoon curry powder
½ teaspoon white pepper
½ (3 pound) chicken, cut into pieces
6 tablespoons rice vinegar
4 tablespoons water
4 tablespoons white sugar
1 teaspoon minced garlic
½ teaspoon minced bird's eye chile
¼ teaspoon salt

Steps:

  • In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
  • Preheat grill for high heat.
  • In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
  • Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve remaining sauce on the side for dipping.

Nutrition Facts : Calories 332.3 calories, Carbohydrate 16.1 g, Cholesterol 72.8 mg, Fat 19 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 9 g, Sodium 768.5 mg, Sugar 12.9 g

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.

SPICY HONEY GLAZED CHICKEN RECIPE



Spicy Honey Glazed Chicken Recipe image

Sweet meets spicy in this delicious recipe!

Provided by Camille Beckstrand

Categories     Main Course

Time 18m

Number Of Ingredients 11

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoon ground cayenne pepper ( (depending on how hot you like it - I usually do 1/2 teaspoon))
8 boneless, skinless chicken breasts
2 teaspoons olive oil
½ cup honey
2 Tablespoons apple cider vinegar

Steps:

  • In a small bowl, mix together all rub ingredients (garlic powder, chili powder, salt, pepper, cumin, paprika, and cayenne).
  • Place chicken on a large platter or pan and drizzle with oil, making sure each piece is evenly coated. Sprinkle rub on top and rub it all over each piece of chicken until chicken is completely coated.
  • In a grill pre-heated to medium-high heat or an oven preheated to lo broil (about 400 degrees), cook chicken for 4-5 minutes per side or until chicken is fully cooked.
  • In a small bowl, mix together honey and cider vinegar (to help make the honey easier to stir, warm it in the microwave for about 10-15 seconds). Set aside 1/2 of the glaze.
  • During the last minute of cooking, brush 1/2 of the glaze on both sides of the chicken. Remove chicken from grill and drizzle the remaining glaze on top, then serve.

Nutrition Facts : Calories 209 kcal, Carbohydrate 19 g, Protein 24 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 72 mg, Sodium 432 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

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