Bbq Thai Peppered Chicken Recipes

THAI BARBECUE CHICKEN

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.

THAI GRILLED CHICKEN (GAI YANG)

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 BBQ CHICKEN

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.

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

THAI BBQ CHICKEN

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.

BAKED BBQ CHICKEN DRUMSTICKS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Mix olive oil, salt, pepper, paprika, garlic powder, onion powder and cayenne together in a large bowl. Add drumsticks and toss to coat. Spread out on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Remove from oven and brush with barbeque sauce. Bake for 7 to 8 minutes. Flip drumsticks, brush with barbeque sauce, and bake an additional 7 to 8 minutes.
• Set an oven rack about 6 inches from the heat source and turn on the oven's broiler.
• Brush drumsticks with more barbeque sauce and broil for 3 to 4 minutes. Flip drumsticks, brush with barbeque sauce, and broil until chicken is no longer pink at the bone and the juices run clear, 3 to 4 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

THAI BARBEQUE MARINADE

Steps:

• Whisk together the fish sauce, rice wine, sesame oil, sugar, garlic, ginger, and honey in a small bowl. Marinate meat at least 6 hours or over night before cooking.