Thai Bbq Chicken
Get ready to transform your grill nights with this flavorful Thai BBQ Chicken recipe, a tantalizing combination of juicy, bone-in chicken thighs and an aromatic marinade brimming with authentic Thai staples. Infused with a blend of garlic, fresh cilantro, fish sauce, soy sauce, and a hint of palm sugar for sweetness, this dish delivers the perfect balance of savory, tangy, and smoky flavors. A splash of creamy coconut milk and turmeric adds depth and vibrant color, while a touch of lime juice brightens each bite. Grilled to perfection with crispy golden skin, this easy-to-make recipe is sure to be a crowd-pleaser. Serve with steamed jasmine rice, fresh cucumber slices, and a dash of sweet chili sauce for an unforgettable Thai-inspired meal. Perfect for backyard barbecues or weeknight dinners, this dish is as irresistible as it is simple to prepare. Keywords: Thai BBQ chicken, grilled chicken thighs, Thai marinade, easy Thai chicken recipe, authentic Thai flavors.
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Ingredients
- 2 pounds Chicken thighs (bone-in, skin-on)
- 4 large Garlic cloves
- 0.5 cups Fresh cilantro
- 3 tablespoons Fish sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 2 tablespoons Palm sugar (or brown sugar)
- 1 teaspoon Ground white pepper
- 1 teaspoon Turmeric powder
- 0.25 cups Coconut milk
- 2 tablespoons Lime juice
- 2 tablespoons Vegetable oil
Directions
Step 1
In a food processor or mortar and pestle, blend the garlic cloves and fresh cilantro into a coarse paste.
Step 2
In a large mixing bowl, combine the garlic-cilantro paste, fish sauce, soy sauce, oyster sauce, palm sugar, ground white pepper, turmeric powder, coconut milk, lime juice, and vegetable oil. Mix well to form the marinade.
Step 3
Place the chicken thighs in a large resealable plastic bag or bowl. Pour the marinade over the chicken and ensure each piece is well-coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight.
Step 4
Preheat your grill to medium-high heat (around 375°F to 400°F) and oil the grates to prevent sticking.
Step 5
Remove the chicken from the marinade, letting any excess drip off, and arrange the thighs skin-side down on the grill.
Step 6
Grill the chicken for 6-8 minutes per side, or until the skin is crisp and golden brown and the internal temperature reaches 165°F (measured with a meat thermometer).
Step 7
Transfer the cooked chicken to a serving platter and let it rest for 5 minutes before serving.
Step 8
Serve hot with steamed jasmine rice, cucumber slices, and a side of sweet chili sauce for dipping if desired.
Nutrition Facts
| Serving size | (1215.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2351.3 |
| Total Fat 167.4g | 0% |
| Saturated Fat 43.8g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 734.8mg | 0% |
| Sodium 6131.2mg | 0% |
| Total Carbohydrate 52.3g | 0% |
| Dietary Fiber 2.9g | 0% |
| Total Sugars 30.5g | |
| Protein 171.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 228.5mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 2328.1mg | 0% |
Source of Calories