Thai Barbecue Marinade Recipes

THAI CHICKEN MARINADE

Steps:

• Combine all of the ingredients for the marinade in a medium bowl or a Ziploc bag and mix thoroughly, making sure that the sugar has dissolved.
• Add the chicken and marinate overnight. I find that overnight (or even up to 24 hours) marination gives the chicken optimal flavor.If you are pressed for time, marinate for at least 2 hours. You may also want to make small slits in the meat or make small holes with a fork as this will allow for quicker marinade penetration inside the meat.
• After marination, remove excess marinade from the chicken pieces and grill over direct heat on a grill preheated to about 325F. As there is sugar in the marinade, make sure to keep an eye on the chicken and flip frequently to avoid burning. If using a charcoal grill, grill with a lid on to avoid flareups.

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 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.

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.

THAI SPICED BARBECUE SHRIMP

Steps:

• In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour.
• Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.
• Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.

BARBECUED THAI CHICKEN

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.

THAI BARBECUE MARINADE

Steps:

• Place all ingredients in food processor and mix, or in a bowl using a whisk.
• Pour over meat of your choice and marinate, refrigerated, overnight (or at least 6 hours).

THAI GRILLED TOM YUM SHRIMP RECIPE

Steps:

• Gather the ingredients.
• Place the lemongrass, garlic, ginger, chili, cilantro, fish sauce, oil, soy sauce, shrimp paste, lime juice, sugar, and onion in a mini-chopper or food processor and blend to create a smooth paste. (Or you can prepare by hand-simply mince the ingredients well and stir together.)
• Place shrimp and scallops, if using, in a large bowl and pour 1/2 to 3/4 of the marinade over the seafood. Mix, ensuring all the seafood is coated. Reserve any remaining marinade for the side sauce.
• Marinate the shrimp and scallops, if using, 10 to 12 minutes. If using wooden satay sticks, soak them in water in a shallow baking dish for 10 minutes to prevent burning.
• Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Remove the seafood from the marinade. Pour the marinade into a small bowl. Slide the shrimp and scallops onto the prepared skewers.
• Grill the skewers, turning once, about 4 minutes total, or until shrimp are pink and plump and have firmed up. Baste the shrimp the first time you turn them with a little of the reserved marinade.
• If making the side sauce, place reserved marinade from the food processor in a small saucepan over medium heat. Simmer the paste for 30 seconds to 1 minute to warm through. Add the coconut milk , stirring to create a sauce. Taste-test the sauce, adding more sugar if too sour. If too spicy for your taste, add more coconut milk. If too salty, add more lime juice. Add more chili for a spicier sauce.
• Serve the shrimp hot off the grill garnished with cilantro and the warm coconut dipping sauce.

THAI BARBECUE SAUCE

Steps:

• Heat the sesame oil and cook onion (be careful, sesame oil has a low flashpoint and burns easily).
• Add ginger and cook 5 minutes.
• Add remaining ingredients and cook 20 minutes.
• Strain and cook another 20 minutes.
• This will keep well in the refrigerator.

THAI BEEF MARINADE

Steps:

• Combine all the chilies and the chipotle peppers in a food processor and process until finely chopped. Add the remaining ingredients and process until puréed into a paste.