Chicken Thai Bbq Grilled Chicken Recipes

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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 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

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.

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

GRILLED TOFU AND CHICKEN PAD THAI



Grilled Tofu and Chicken Pad Thai image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 18

8 ounces extra-firm tofu
2 (8-ounce) boneless, skinless, chicken breasts
2 tablespoons peanut oil, plus more for brushing
Salt and freshly ground pepper
2 shallots, finely chopped
2 cloves garlic, finely chopped
1 tablespoon ancho chili powder
1/4 cup tamarind paste, reconstituted in 1/4 cup water
1/4 cup rice vinegar
2 tablespoons fish sauce
2 tablespoons brown sugar
1/4 cup creamy peanut butter
1 pound Thai rice noodles, soaked in hot water for 15 minutes and drained
1/4 cup thinly sliced green onion
1/4 cup chopped cilantro leaves
4 ounces bean sprouts
1/4 cup cashews, toasted and coarsely chopped
2 limes, halved and grilled

Steps:

  • Heat grill to high. Brush both sides of tofu and chicken with oil and season with salt and pepper. Grill the tofu on each side for 2 to 3 minutes or until slightly charred, remove, and cut into thin slices. Grill the chicken for 4 minutes per side or until slightly charred and just cooked through, remove, and cut into thin slices.
  • Meanwhile, heat 2 tablespoons of oil in a medium saucepan on the grates of the grill or side burner on the grill. Add the shallots and garlic and cook until soft. Add the ancho powder and cook for 10 seconds. Add the tamarind mixture, vinegar, fish sauce, brown sugar, and peanut butter and bring to a boil. Place the cooked noodles, tofu, and chicken in a large bowl. Pour the boiling sauce over the noodles and toss gently until until combined. Fold in the green onion, cilantro, and bean sprouts and top with the chopped nuts. Serve with grilled limes on the side.

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

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 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

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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3. Toss together a lively peach and cherry salsa, and serve on top of grilled chicken thighs. We wait all year for fresh stone fruit, so take advantage of the abundance and dish up a slightly different take on salsa. Grilling chicken thighs seems to be a bit more forgiving than white meat.
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SPICY THAI GRILLED CHICKEN RECIPE | THE BEST GRILLED CHICKEN DINNER
2016-03-04 Close the ziplock bag and marinate for 30 minutes. Preheat the grill to medium high heat. Place chicken on the grill and grill each side for 4-5 minutes or until no longer pink. Remove from grill and brush the remaining marinade on the chicken. Optional: garnish with additional cilantro and chopped cashews.
From joyfulhealthyeats.com


THAI GRILLED CHICKEN RECIPE - FOOD HOUSE
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.
From foodhousehome.com


THAI GRILLED CURRY CHICKEN | SILK ROAD RECIPES
2022-07-15 In a mixing bowl add the coconut milk, red curry paste, peanut butter and oil. Whisk together to mix thoroughly. Add chicken to a gallon size plastic bag and pour marinade over. Seal, squeezing out most air, and massage with hand to …
From silkroadrecipes.com


GRILLED CHICKEN DRUMSTICKS (BBQ SWEET CHILI SAUCE) - I HEART …
2022-05-23 Air fry the chicken legs at 380°F (193°C) for 20-25 minutes. Flip once half-way through. To Bake: Preheat the oven to 425°F (218°C). Place the chicken on a sheet pan lined with parchment. Bake for 40-45 minutes, or until they reach an internal temperature of 175ºF, flipping the drumsticks once half-way through.
From iheartumami.com


THAI-STYLE GRILLED CHICKEN | MARION'S KITCHEN
Place the chicken in a large bowl and add the coriander paste, turmeric, fish sauce and dark sweet soy sauce. Mix well. Allow to marinate for at least 10 minutes but overnight would be ideal. In the meantime, make the ‘som tum’ coleslaw. Use a clean mortar and pestle to pound the garlic and chillies to a fine paste.
From marionskitchen.com


THAI CURRY GRILLED CHICKEN RECIPE | THE BEST CURRY CHICKEN DISH
2018-05-16 Instructions. In a medium bowl, add fresh ginger, garlic cloves, lime juice, red curry paste and coconut milk. Whisk together. Add chicken breasts to a large ziplock bag, pour the coconut milk mixture over the chicken. Close tight and refrigerator overnight to marinade chicken. Preheat grill to medium high heat, about 375-400 degrees F.
From joyfulhealthyeats.com


25 OF OUR BEST GRILLED CHICKEN RECIPES - THE SPRUCE EATS
2022-07-21 Balsamic Marinated Chicken Breasts. The Spruce / Sonia Bozzo. Balsamic vinegar, garlic, and a variety of dried herbs provide the flavor for these easy marinated and grilled chicken breasts. Use an outdoor grill, electric grill, stovetop grill pan, or broiler to prepare this simple recipe. 06 of 25.
From thespruceeats.com


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Top Asked Questions

What is the best way to cook Thai BBQ chicken?
Thai Barbecue Chicken has a delicious thai marinade and is perfect served with some grilled veggies! The entire family will love this recipe! 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.
What is Thai grilled chicken?
Gai yang (ไก่ย่าง) is the Thai word for grilled chicken, and throughout Thailand you’ll find many different types of grilled chicken, depending on regional location and also just personal family recipes. The Thai grilled chicken recipe I’m going to share with you is a type of grilled chicken that’s usually...
How to make Thai grilled chicken kebabs?
Add the oil, sugar, salt, black pepper, Thai soy sauces, fish sauce and turmeric (if using). Mix until well-combined. You can butterfly or spatchcock your chicken for grilling like it’s done on the streets of Thailand. However, I cut the chicken into individual pieces to ensure they’d cook properly.
What is the best way to cook chicken on a grill?
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.

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