Thai Barbeque Marinade Recipes

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THAI GRILLED TOM YUM SHRIMP RECIPE



Thai Grilled Tom Yum Shrimp Recipe image

This Thai grilled shrimp's delicious Tom Yum marinade makes the shrimp sing. It can also be used to make a side sauce, which is nice with rice.

Provided by Darlene Schmidt

Categories     Entree     Dinner     Appetizer

Time 44m

Yield 4

Number Of Ingredients 18

For the Marinade:
1/4 cup frozen prepared lemongrass or fresh lemongrass (available at Asian stores)
5 cloves garlic
1 thumb-size piece ginger or galangal
1 fresh red chili, or 3/4 teaspoon crushed chili
1/4 cup fresh chopped cilantro (fresh coriander), leaves and stems
2 tablespoons fish sauce
2 tablespoon vegetable oil
1/2 teaspoon dark soy sauce , or 1 1/2 teaspoons regular soy sauce
1/2 teaspoon shrimp paste (available at Asian stores)
3 tablespoons lime juice
3 heaping teaspoons brown sugar
2 spring onions (sliced)
For the Shrimp:
12 to 18 medium to large shrimp
Optional: 12 to 18 small scallops
Optional: 1/4 cup coconut milk or heavy cream for a side sauce
Garnish: A handful of fresh cilantro (fresh coriander) leaves

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.

Nutrition Facts : Calories 126 kcal, Carbohydrate 9 g, Cholesterol 49 mg, Fiber 1 g, Protein 7 g, SaturatedFat 1 g, Sodium 1024 mg, Sugar 4 g, Fat 7 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g

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 BARBEQUE MARINADE



Thai Barbeque Marinade image

This is fantastic for marinating chicken, pork, or beef! My friend from Thailand gave me this recipe! I find most of my ingredients at an Oriental market. Then you will have this for so many different recipes. Barbeque, broil, or grill to taste! YUMMMMY!!!!!

Provided by SYNDI111

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 10m

Yield 8

Number Of Ingredients 7

3 tablespoons fish sauce
2 tablespoons rice wine
1 tablespoon sesame oil
¼ cup white sugar
1 tablespoon minced garlic, or to taste
2 tablespoons minced fresh ginger root
2 tablespoons honey

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.

Nutrition Facts : Calories 64.7 calories, Carbohydrate 11.5 g, Fat 1.7 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 411 mg, Sugar 10.8 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

THAI BEEF MARINADE FOR BBQ



Thai Beef Marinade for BBQ image

Make and share this Thai Beef Marinade for BBQ recipe from Food.com.

Provided by Oolala

Categories     Steak

Time 12h25m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons garlic, finely minced
2 teaspoons fresh ginger, finely chopped
2 teaspoons jalapeno peppers, finely chopped
2 tablespoons soy sauce
1 tablespoon Thai fish sauce, called nam pla
1/4 cup fresh lime juice
1/4 cup fresh coriander, coarsely chopped
1/2 cup corn oil or 1/2 cup vegetable oil
2 lbs filet of beef, one piece, well trimmed

Steps:

  • Blend all the ingredients except for the meat.
  • Reserve 1/3 of the total mixture and put it in the refrigerator.
  • Put the meat in the rest of the marinade and refrigerate overnight.
  • Turn meat on grill every 5 minutes. Should take 20-35 minutes to be grilled.
  • Cut meat on the bias and serve with warmed reserved marinade and any juices from cooking.
  • Serve at room temperature.

Nutrition Facts : Calories 912.7, Fat 80.9, SaturatedFat 26, Cholesterol 159.3, Sodium 992.3, Carbohydrate 2.7, Fiber 0.2, Sugar 0.7, Protein 42.1

THAI BARBECUE SAUCE



Thai Barbecue Sauce image

I know, that's a really long ingredient list. Pretty simple to make, though. The sauce is very flavorful without being very hot; I use it as a marinade or a stir-fry sauce most often.

Provided by ChrisMc

Categories     Sauces

Time 55m

Yield 1 quart

Number Of Ingredients 19

1/2 tablespoon sesame oil
1 cup onion, chopped
1 1/2 ounces fresh ginger, minced
1 cup orange juice
1 teaspoon garlic and red chile paste
1/4 cup honey
5 ounces tomato juice
1/4 cup balsamic vinegar
1 cup plum sauce
1/2 cup hoisin sauce
1/2 cup Worcestershire sauce
1 1/2 tablespoons Dijon mustard
10 tablespoons soy sauce
1 ounce fresh cilantro, chopped
2 1/2 ounces fresh lemongrass, chopped
3 ounces brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika

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 BARBEQUE MARINADE



Thai Barbeque Marinade image

This Thai marinade is fantastic for marinating chicken, pork, or beef! My friend from Thailand gave me this recipe! I find most of my ingredients at an oriental market. You will use this for so many different recipes. Barbeque, broil, or grill to taste! Yummy!

Provided by SYNDI111

Categories     Marinades

Time 6h10m

Yield 8

Number Of Ingredients 7

3 tablespoons fish sauce
2 tablespoons rice wine
1 tablespoon sesame oil
¼ cup white sugar
1 tablespoon minced garlic, or to taste
2 tablespoons minced fresh ginger root
2 tablespoons honey

Steps:

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

Nutrition Facts : Calories 64.7 calories, Carbohydrate 11.5 g, Fat 1.7 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 411 mg, Sugar 10.8 g

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Top Asked Questions

What is Thai barbecue sauce?
Thai Barbecue Sauce. Homemade Thai barbecue sauce, also known as sweet chili sauce, is easy to make and far superior to store-bought varieties. It's a dark, tangy-sweet sauce that can be used as a marinade, stir-fry sauce, or dipping sauce, and has just enough spice to give meat, poultry, fish, shellfish, ribs, veggies,...
How do you marinate chicken in Thai marinade?
Very balanced, full of traditional Thai flavors, this marinade will take your grilled chicken to a new level. 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.
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 the best marinade to cook chicken thighs?
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.

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