Barbecue Braised Thai Chicken Legs With Lemongrass Glaze Recipes

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THAI STYLE FRIED CHICKEN WITH LEMONGRASS SAUCE



Thai Style Fried Chicken with Lemongrass Sauce image

[DRAFT]

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 16

1 gallon canola oil, for frying
2 cups sweet chili sauce (mae ploy)
2 cups minced lemongrass
1 cup fish sauce
1 cup minced garlic
1 cup minced ginger
1 cup minced garlic chives
4 cups all-purpose flour
4 ounces salt
2 ounces dark chili powder
2 ounces garlic powder
2 ounces paprika
4 eggs
4 cups milk
2 pounds boneless chicken thighs
4 cups rice flour

Steps:

  • Heat the oil to 325 degrees F.
  • Combine the sweet chili, lemongrass, fish sauce, garlic, ginger and garlic chives in a pot and warm over medium-low heat. Mix together 2 cups of the flour, the salt, dark chili powder, garlic powder and paprika in a large bowl. Beat the eggs with the milk in another bowl, incorporating the other 2 cups of flour a little at a time, constantly whisking until the batter is twice as thick as the milk.
  • Dredge the chicken thighs in the seasoned flour mixture, then dip in the flour-egg mixture, and toss into the rice flour to finish. Fry the chicken, in batches if needed, until the internal temperature reaches 165 degrees F. Toss in the warm lemongrass sauce and serve.

BARBECUE-BRAISED THAI CHICKEN LEGS WITH LEMONGRASS GLAZE



BARBECUE-BRAISED THAI CHICKEN LEGS WITH LEMONGRASS GLAZE image

Categories     Chicken

Yield 6 servings

Number Of Ingredients 20

For the chicken:
2 tsp. ground turmeric
1 tsp. minced fresh ginger
1/2 tsp. ground coriander
1/2 tsp. cayenne
Kosher salt
6 whole skin-on chicken legs
For the braising liquid and glaze:
2 tsp. peanut oil
1 cup finely chopped scallions (white and light-green parts only)
1/3 cup finely chopped lemongrass (1 to 2 large or 3 medium stalks)
1 Tbs. minced garlic
2 tsp. minced fresh ginger
1 Tbs. Thai green curry paste
3 cups lower-salt chicken broth
2 Tbs. Asian fish sauce
1 Tbs. granulated sugar
Kosher salt
For serving:
1-1/2 cups Thai jasmine rice, cooked

Steps:

  • SEASON In a small bowl, combine the turmeric, ginger, coriander, cayenne, and 1 tsp. salt. Rub all over the chicken legs. Cover and refrigerate for at least 2 hours but preferably overnight. SEAR Prepare a gas grill for direct grilling over medium heat. Grill the legs until they begin to brown on both sides, 3 to 5 minutes per side (watch carefully for flare-ups). Set aside. BRAISE Prepare the grill for indirect grilling. In an 8-quart heavy-duty pot, heat the oil over medium heat. Add the scallions and stir for 1 minute. Add the lemongrass and stir for 1 minute. Add the garlic and ginger and stir for 1 minute. Stir in the curry paste until the vegetables are evenly coated. Add the broth, fish sauce, and sugar and bring to a boil. Remove from the heat. Nestle the chicken legs into the braising liquid. Set the pot on the grill over the cool zone. Cover the pot, close the grill lid, and cook until the legs are tender, about 30 minutes. Transfer the chicken to a tray. Pour the braising liquid into a heatproof vessel, such as a Pyrex measuring cup, and let sit until the fat rises to the top. Skim off and discard the fat. GLAZE Prepare the grill for direct grilling over medium heat. Strain enough of the braising liquid to yield 1 cup and boil over medium heat in a small saucepan until reduced to 1/4 cup glaze, about 15 minutes. (Return the strained solids to the remaining cooking liquid). Brush some of the glaze over one side of each chicken leg and grill glazed side down until the glaze begins to color, 2 to 3 minutes. Brush the other side of the legs with glaze and flip them over-the skin may stick to the grill a bit, so gently pry up any stuck areas before you flip. Grill until browned on the second side, 2 to 3 minutes. To serve, reheat the remaining cooking liquid if necessary and season to taste with salt. Put some rice in each of 6 serving bowls, lean a leg against the rice, and ladle in some of the cooking liquid.

THAI GRILLED CHICKEN THIGHS



Thai Grilled Chicken Thighs image

Sweet, spicy, tender, Thai-inspired grilled chicken thighs are always the life of the party at our annual family reunions. See for yourself ... Garnish with lime wedges and chopped cilantro if desired.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Asian

Time 2h25m

Yield 6

Number Of Ingredients 10

2 pounds boneless, skinless chicken thighs
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons sherry
2 tablespoons brown sugar
2 tablespoons sweet chili sauce
1 tablespoon minced garlic
1 tablespoon Sriracha sauce
1 tablespoon sesame oil
1 teaspoon lemongrass paste

Steps:

  • Place chicken in a gallon-sized resealable plastic bag. Whisk together fish sauce, lime juice, sherry, brown sugar, chili sauce, minced garlic, Sriracha sauce, sesame oil, and lemongrass paste in a bowl and pour over chicken. Seal the bag and toss to coat. Refrigerate for at least 2 hours, but up to 8 hours for maximum flavor.
  • Preheat an outdoor grill to medium-high heat and lightly oil the grill. Remove chicken from marinade, discarding marinade.
  • Grill until chicken is no longer pink in the center and the juices run clear, about 12 minutes total, turning halfway through the cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a serving platter and let rest 5 minutes.

Nutrition Facts : Calories 292.5 calories, Carbohydrate 8.7 g, Cholesterol 85.1 mg, Fat 17.2 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 4.5 g, Sodium 659.1 mg, Sugar 6.4 g

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

BRAISED AND BARBECUED CHICKEN THIGHS



Braised and Barbecued Chicken Thighs image

This recipe was in my Southern Living 2003 Annual cookbook. I am posting it for a request for thighs. This is melt in your mouth good. I am amazed at how well it turned out. Delicious!!!

Provided by jb41848

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
4 boneless skinless chicken thighs
1/2 cup orange juice
1/2 cup pineapple juice
1 tablespoon cornstarch
1/3 cup soy sauce
1/3 cup light brown sugar, packed
2 tablespoons minced fresh ginger
3 tablespoons cider vinegar
3 tablespoons ketchup
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1/4 cup green onion top, chopped

Steps:

  • Heat oil in a skillet over medium heat, add chicken and saute for 6 minutes, turning once.
  • Combine juices in a large bowl.
  • Stir together cornstach and 1 TBSP juice mixture in another bowl and set aside.
  • Stir soy sauce and next 6 ingredients into remaining juice mixture, pour over the chicken.
  • Bring to a boil, cover, reduce heat to low and simmer 35 minutes, turning chicken after 20 minutes.
  • Uncover chicken and stir in cornstarch mixture.
  • Cook, stirring occasionally, 5 minutes or util sauce is thickened.
  • Serve on a bed of rice topped with the green onions.

VIETNAMESE GRILLED LEMONGRASS CHICKEN



Vietnamese Grilled Lemongrass Chicken image

Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.

Provided by LUCHAPROV

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 40m

Yield 4

Number Of Ingredients 8

2 tablespoons canola oil
2 tablespoons finely chopped lemongrass
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons light brown sugar
2 teaspoons minced garlic
1 teaspoon fish sauce
1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness

Steps:

  • Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
  • Marinate chicken in the refrigerator for 20 minutes to 1 hour.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
  • Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g

GRILLED THAI CHICKEN BREASTS WITH HERB-LEMONGRASS CRUST



Grilled Thai Chicken Breasts With Herb-Lemongrass Crust image

Before chopping the lemongrass, be sure to cut off the spiky green top and enough of the bottom to eliminate the woody core. Peel off a few of the outer layers until you're left with just the tender heart of the stalk. Though these breasts are great served hot off the grill, they're also fine served cold in the coming days, either plain or sliced atop a salad. From Fine Cooking. Marinate time not included.

Provided by gailanng

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 cups chopped fresh cilantro, divided (leaves and tender stems)
3/4 cup coconut milk
1/4 cup finely chopped lemongrass (from about 2 stalks)
12 fresh basil leaves, minced
3 thai bird chiles, 2 jalapenos or 2 medium serranos, stemmed, seeded, and finely chopped
3 garlic cloves, minced
1 1/2 tablespoons kosher salt
2 teaspoons light brown sugar, packed
1 1/2 teaspoons fresh ground black pepper
3/4 teaspoon ground coriander
12 boneless skinless chicken breast halves (5 to 5-1/2 lb.)
2 limes, cut into wedges for serving

Steps:

  • Combine 1-1/4 cups of the cilantro with the coconut milk, lemongrass, basil, chiles, garlic, salt, brown sugar, pepper, and coriander in a food processor or blender and purée until smooth.
  • Arrange the chicken breasts in a nonreactive baking dish or other container large enough to accommodate them in a snug single layer. Pour the marinade over the breasts and turn to coat them well. Cover and refrigerate for at least 2 hours and up to 1 day.
  • Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the chicken (covered on a gas grill) until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken (covering the grill) and continue to cook until firm to the touch and completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes.
  • Transfer to a platter and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.

Nutrition Facts : Calories 422.3, Fat 12.3, SaturatedFat 7.1, Cholesterol 151, Sodium 2034.6, Carbohydrate 25.5, Fiber 1.1, Sugar 21, Protein 51

THAI-INSPIRED GRILLED CHICKEN THIGHS



Thai-Inspired Grilled Chicken Thighs image

If you're a grilled chicken thigh and Asian food fan, you're in for a treat. This marinade has the perfect combination of savory-sweet-spicy-salty, and these juicy thighs will make your entire family happy. Serving suggestions would be jasmine rice, grilled or stir-fried veggies, or a chilled cucumber salad. Garnish with chopped cilantro and serve with lime wedges on the side.

Provided by lutzflcat

Categories     World Cuisine Recipes     Asian

Time 2h21m

Yield 4

Number Of Ingredients 11

¼ cup soy sauce
¼ cup fish sauce
3 tablespoons brown sugar
2 tablespoons chopped cilantro
1 tablespoon sesame oil
1 tablespoon minced fresh ginger root
1 tablespoon Sriracha sauce
1 tablespoon minced garlic
1 tablespoon lime juice
1 teaspoon lemongrass paste (such as Gourmet Garden®)
2 pounds boneless, skinless chicken thighs

Steps:

  • Whisk soy sauce, fish sauce, brown sugar, cilantro, sesame oil, ginger, Sriracha, garlic, lime juice, and lemongrass paste together in a bowl.
  • Put chicken thighs in a resealable plastic bag, pour marinade over chicken, and marinate for 2 hours or overnight for an even better flavor.
  • Preheat the grill to medium-high heat and oil the grate.
  • Remove chicken thighs from marinade, discarding marinade.
  • Grill chicken thighs until they are no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove from grill and allow to rest for a few minutes before serving.

Nutrition Facts : Calories 443.5 calories, Carbohydrate 13.4 g, Cholesterol 127.7 mg, Fat 25.8 g, Fiber 0.4 g, Protein 37.3 g, SaturatedFat 6.7 g, Sodium 2309.5 mg, Sugar 10.8 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.

THAI-STYLE GRILLED CHICKEN THIGHS



Thai-Style Grilled Chicken Thighs image

This is my first recipe - please be kind! My kids love it and when I take it to a BBQ everyone wants the recipe. It is a variation on one I found in epicurious a while ago. It is very easy and very yummy!!

Provided by barb63

Categories     Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

12 boneless skinless chicken thighs
1/3 cup chopped fresh basil
1/3 cup chopped fresh coriander (cilantro)
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon minced chili
1 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
1 1/2 tablespoons olive oil
1 1/2 tablespoons brown sugar

Steps:

  • Combine all ingredients except chicken in a bowl.
  • Mix thoroughly.
  • Add chicken and leave to marinate at least one hour, preferably longer.
  • Grill chicken on the BBQ, hotplate or in the griller until golden brown and cooked through.
  • Ususlly you would expect 12 thigh fillets to feed 4 to 6 people- in my family the kids eat 4 each so this recipe serves 3.

Nutrition Facts : Calories 327.1, Fat 13.4, SaturatedFat 2.9, Cholesterol 172.5, Sodium 1108.8, Carbohydrate 7.3, Fiber 0.4, Sugar 5.5, Protein 42.3

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From scmp.com


LEMONGRASS CHICKEN EASY THAI RECIPE - THE SPRUCE EATS
2019-08-23 Ingredients. 4 quarter-chicken pieces (or 1 small whole chicken) 2 stalks lemongrass. 1/4 cup onion (finely chopped) 4 cloves garlic (minced) 1 fresh red chili (minced or up to 1/2 teaspoon chili flakes) 3 tablespoons fish sauce. 2 …
From thespruceeats.com


LEMONGRASS WINGS - RASA MALAYSIA
2021-04-04 Instructions. Use a grater such as Microplane to grate the white part of the lemongrass, about 2 tablespoons. Keep the rest of the lemongrass and cut into 4-inch length, use the back of a knife to pound and smash the lemongrass to release its aroma and flavor. Rinse the chicken wings with cold water and pat dry with paper towels.
From rasamalaysia.com


CLASSIC THAI BBQ GRILLED CHICKEN RECIPE - THE SPRUCE EATS
2020-06-12 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 ...
From thespruceeats.com


CURRY BRAISED CHICKEN LEGS RECIPE - DINNER, THEN DESSERT
2020-09-22 Instructions. Add butter to a dutch oven on medium heat. Season the chicken legs with half the salt and pepper and sear on both sides, 4-5 minutes on each side. Remove chicken from the pan, then add in the onions and garlic. Reduce heat to medium and stir, cooking for 2-3 minutes until softened.
From dinnerthendessert.com


CHICKEN THIGHS WITH BRAISED FENNEL, SCALLIONS & OLIVES - RECIPE ...
Barbecue Braised Country Spareribs with Beer and Mustard Glaze - Recipe - FineCooking. For this recipe, the German dark lager called bock beer is my top choice, but any dark lager works well. Serve with boiled new potatoes or potato salad. Fine Cooking. Labor Day Recipes. Carmel Chicken. Asian Recipes. Ethnic Recipes. Braised Chicken. Yum Yum Chicken. Dinner …
From pinterest.com


THAI LEMONGRASS CHICKEN - MARION'S KITCHEN
Cook the chicken (along with the bits of lemongrass) in batches in the hot oil for 4-5 minutes or until golden and cooked through. Scoop out any bits of lemongrass that brown before the chicken is ready. Drain the lemongrass and chicken on paper towel. Toss everything into a large bowl and add the makrut lime leaves.
From marionskitchen.com


THAI STYLE FRIED CHICKEN WITH LEMONGRASS SAUCE RECIPE - COOKING …
Dredge the chicken thighs in the seasoned flour mixture, then dip in the flour-egg mixture, and toss into the rice flour to finish. Fry the chicken, in batches if needed, until the internal temperature reaches 165 degrees F. Toss in the warm lemongrass sauce and serve.
From cookingchanneltv.com


THAI GRILLED CHICKEN LEGS - RALEY’S FAMILY OF FINE STORES
Preheat grill to 400 degrees F and oil grating lightly. Bring garlic, lemongrass, sugar, rice vinegar, red pepper flakes, cumin, black pepper and water to a boil in a small saucepan, stirring occasionally. Cook until reduced to about 1/2 cup, about 8 minutes. Remove from heat and allow to cool. Stir in fish sauce.
From raleys.com


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