THAI GRILLED CHICKEN (GAI YANG)
Thai grilled chicken (gai yang), is one of the most flavorful grilled chicken recipes you can ever make. Learn how to make this quintessential street food at home!
Provided by Bill
Categories Chicken
Time 12h45m
Number Of Ingredients 21
Steps:
- Add the lemongrass, cilantro (coriander), shallots, and garlic to a mortar and pestle, and pound until pulverized. You can also use a food processor for this step.
- 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. This way, I can pull each piece off the grill once cooked. Rub the chicken with the marinade paste, ensuring every piece is thoroughly coated. Cover and place in the refrigerator to marinate overnight (or at least 12 hours).
- The next day, take the chicken out 1 to 2 hours before you're ready to grill.
- In a small bowl, mix the sugar and hot water until the sugar is dissolved. Mix in the rest of the sauce ingredients and set aside.
- Place the chicken on the grill, and use any remaining marinade to baste the chicken while grilling. Leave the marinade paste on the chicken, including any chunks of herbs as they will caramelize and add flavor. Turn and baste the chicken often to create a nice flavorful outer crust. Baste the chicken with the leftover marinade in the first half of the grilling process, but do not do this towards the end of cooking. The raw chicken marinade needs enough time to fully cook.
- Serve immediately with some coconut rice, your nam jim jeaw sauce, and lime wedges!
Nutrition Facts : Calories 463 kcal, Carbohydrate 16 g, Protein 33 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 122 mg, Sodium 950 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
THAI GRILLED CHICKEN
Super Easy Thai Grilled Chicken marinated overnight and grilled until crispy on the outside and juicy on the inside!
Provided by Kelley Simmons
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- *Note: Prep time does not include marinating time*
- Add all of the ingredients except for the chicken to a medium bowl.
- Pour the marinade into a large ziplock bag reserving ¼ of the marinade for brushing on top before serving.
- Add in chicken and place in the refrigerator overnight or for a minimum of three hours.
- When you're ready to cook heat your grill to medium high heat.
- Cook for 5-10 minutes, flip and cook for an additional 5-10 minutes or until fully cooked.
- Brush the remaining marinade mixture on top of the chicken.
- Serve immediately with fresh cilantro, sesame seeds or lime wedges if desired.
Nutrition Facts : Calories 339.77 kcal, Carbohydrate 22.09 g, Protein 19.67 g, Fat 19.01 g, SaturatedFat 5.07 g, Cholesterol 110.74 mg, Sodium 1187.08 mg, Fiber 0.29 g, Sugar 18.77 g, ServingSize 1 serving
THAI GRILLED CHICKEN (GAI YANG)
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
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.
GRILLED THAI CHICKEN KABOB SKEWERS
Chicken marinated with fresh Thai flavors are skewered and grilled.
Provided by Janette
Categories Grilling
Time 1h13m
Number Of Ingredients 13
Steps:
- Add all of the ingredients (except the chicken) to a blender with 1 tablespoon water. Blend until smooth.
- To a bowl with a lid or a ziptop bag, add the chicken. Pour over ½ of the marinade and mix well to coat all of the chicken. Refrigerate for 1 hour.
- Thread the chicken onto 4 skewers.
- Preheat barbecue or indoor grill pan on medium high heat.
- Grill the skewers for about 8 minutes. They will be ready to turn when they no longer stick to the grill and they have grill marks. Separate some of the marinade to a separate bowl. Turn, baste with the marinade and grill for 5 minutes or so on the other side until slightly charred and they no longer stick.
- Discard any unused sauce. Do not consume any sauce that has come into contact with raw meat.
Nutrition Facts : Calories 255 calories, Carbohydrate 7 grams carbohydrates, Fat 8 grams fat, Fiber 0 grams fiber, Protein 38 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 284 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
THAI-STYLE GRILLED CHICKEN (GAI YANG)
Thai-Style Grilled Chicken (Gai Yang) is chicken marinated in garlic, lemongrass, cilantro, and fish sauce. The result is tender, golden brown, crispy skin chicken with layers of flavor. As the name implies, the chicken is usually grilled, but we've provided an oven roasting method that is nearly as good as the original.
Provided by Jess Smith via Inquiring Chef
Categories Main Dish
Time 40m
Number Of Ingredients 11
Steps:
- Marinate chicken:Combine lemongrass, cilantro, garlic, and shallot. Finely chop them with a knife or, better yet, combine them in a food processor and pulse until finely chopped (roughly the size of sesame seeds). Stir in light soy sauce, sweet soy sauce, fish sauce, and cooking oil. Add chicken and marinate for at least 2 hours and up to 2 days.
- Remove chicken from marinade (reserve marinade if cooking in the oven) and lightly season the chicken with some salt and black pepper.
- To grill chicken: Heat a grill, leaving one half over direct heat and one half over indirect heat. Brush the grates with some oil. Place chicken pieces over direct heat, cooking both sides until golden brown and lightly charred. Move the chicken to indirect heat, skin-side up, and close the lid. Continue grilling until an instant read thermometer reads 165° F (large, bone-in chicken breast, legs, and thighs can take 30-40 minutes; wings take 15 to 20). Remove each piece when ready.
- To oven roast chicken:Heat oven to 400° F. Line a sheet pan with foil (the drippings will burn, so this will make clean-up easy) and top it with an oven-safe cooling rack (the cooling rack is optional but will allow air and heat to circulate under the chicken, helping it to cook more evenly). Add chicken, skin-side up. Spoon marinade over of chicken. Roast until an instant read thermometer reads 165° F (large, bone-in chicken breast, legs, and thighs can take 30-40 minutes; wings take 15 to 20). Remove each piece when ready.
- Let chicken rest, covered, for 5 minutes.
- Serve on its own or like we do with spicy dipping sauce (Sweet Chili Sauce is a crowd favorite) and sticky rice.
Nutrition Facts : Calories 386 kcal, Carbohydrate 12 g, Protein 30 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 116 mg, Sodium 1482 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
THAI GRILLED CHICKEN
Feeling like something more exotic? Try this Thai Grilled Chicken. Easy to prepare and takes very little time from preparation to table! Serve with steamed white rice, Oriental vegetables, and fresh fruit salad.
Provided by JLeavitt
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Place chicken breasts in a shallow baking dish. Whisk soy sauce, garlic, and red pepper flakes in a bowl; pour over chicken, turning to coat. Allow chicken to marinate for 10 minutes.
- Whisk honey and lime juice in a bowl; set aside.
- Place chicken on preheated grill; brush with marinade. Discard remaining marinade. Cover grill and cook for 5 minutes, then brush both sides with honey lime mixture. Flip chicken and continue cooking until no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 175 calories, Carbohydrate 10.9 g, Cholesterol 67.2 mg, Fat 2.9 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 0.8 g, Sodium 961.2 mg, Sugar 9 g
THAI GRILLED CHICKEN THIGHS
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
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
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).
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
THAI MUSLIM-STYLE GRILLED CHICKEN
This saffron-based Thai grilled chicken recipe is inspired by the grilled chicken served at Jeerapan, a 77-year-old restaurant in Bangkok, Thailand.
Provided by Leela Punyaratabandhu
Categories Chicken Garlic Cilantro Coriander Cumin Cardamom Pineapple Vinegar Jalapeño Pepper Saffron Rice
Yield 4 servings
Number Of Ingredients 30
Steps:
- Marinade
- Spatchcock chicken the Thai way by placing it breast side up on a large cutting board. Using a sharp, heavy knife and working just to the side of the center of the breast, cut down through to the breastbone (do not cut all the way through to the backbone). Now that the path has been created, use the same knife-or, easier, a sturdy pair of kitchen scissors-to make a clean cut all the way through the breastbone and anything else that is still connecting the 2 sides of the breast together. Open up chicken and turn skin side up. Press down on chicken to flatten. Pat thoroughly dry.
- Grind peppercorns in a spice mill or a mortar and pestle. Transfer to a food processor or leave in mortar and pestle and add garlic, cilantro roots, brown sugar, fish sauce, turmeric, salt, coriander, cumin, and cardamom and process or pound until smooth. Coat chicken completely in marinade, pressing to adhere and working into nooks and crannies. Place in a large bowl and cover with a plate. Let chill at least 12 hours and up to 24 hours.
- Let chicken sit at room temperature 1 hour before grilling or baking.
- Sauce
- Purée pineapple and vinegar in a food processor or blender until smooth. Transfer to a small saucepan and add garlic, jalapeños, granulated sugar, salt, and pepper. Bring to a boil over medium heat, then reduce heat so sauce is at a simmer and cook until thick and smooth (consistency should be similar to cocktail sauce), about 5 minutes.
- Chicken and assembly
- Grind saffron to a fine powder in a spice mill or a mortar and pestle. Transfer to a small saucepan and add granulated sugar, salt, and ¼ cup water and cook over medium heat just until heated through and small bubbles appear around the edges of the pan. Whisk in coconut oil and remove from heat.
- If using a grill, prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Arrange chicken, skin side up, on cooler part of grill. Close lid and grill, rotating chicken but keeping skin side up every 5-10 minutes, until skin looks dry and golden brown and an instant-read thermometer inserted into thickest part of breast and thighs registers 130°-140°, 35-40 minutes. If using charcoal and your coals are dying, start a new chimney of coals 15 minutes before this point so you are ready for the next step.
- Uncover grill and increase heat to high (add more coals for a charcoal grill). Brush one fourth of basting liquid over skin and turn chicken over, positioning over direct heat on the hot side of the grill. Grill, brushing half of remaining basting liquid over bone side of chicken, until skin is browned and lightly charred in spots, about 3 minutes. (Watch carefully as this can happen quickly.) Turn chicken over and return to cooler side of grill. Brush skin with remaining basting liquid. Cover grill and continue to grill chicken until thermometer inserted into thickest part of breast registers 160° and thickest part of thighs registers 165°, 10-15 minutes longer.
- If using an oven, place a rack in bottom third of oven and preheat to 350°. Place chicken, skin side up, on a wire rack set inside a rimmed baking sheet. Brush one third of basting liquid over skin. Bake, rotating baking sheet every 10 minutes, until an instant-read thermometer inserted into thickest part of breast and thighs registers 130°-140°, 35-40 minutes.
- Increase oven temperature to 450°. Brush remaining basting liquid over skin and continue to bake, rotating baking sheet halfway through, until skin is crisp and charred and thermometer inserted into thickest part of breast registers 160° and thickest part of thighs registers 165°, 10-15 minutes longer.
- Transfer chicken to a cutting board and let rest at least 15 minutes. Carve up further as desired.
- Top dipping sauce with cilantro. Serve chicken with rice and dipping sauce alongside.
- Cook's Note
- If you cook the chicken in the oven, using the dhungar method to perfume the finished chicken with the scent of smoky ghee is highly recommended.
THAI CHICKEN THIGHS
Cilantro, Thai basil, fish sauce, lime juice and brown sugar = best marinade ever. Grilled or cooked on a grill pan on the stovetop!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 12
Steps:
- CILANTRO MIXTURE: In a medium bowl, combine cilantro, basil, green onions, fish sauce, 2 tablespoons canola oil, lime juice, lime zest, brown sugar, ginger, salt and pepper. In a gallon size Ziploc bag or large bowl, combine chicken and CILANTRO MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium high heat. Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Serve immediately.
AUTHENTIC THAI GRILLED CHICKEN RECIPE (GAI YANG ไก่ย่าง)
If you're looking for a delicious way to make grilled chicken, look no further than Thai style grilled chicken known as gai yang (ไก่ย่าง). The chicken is marinated in heaps of garlic, black pepper, lemongrass, palm sugar, and some soy sauce for saltiness. Thai grilled chicken is juicy and full of amazing flavor! Here's the full video recipe: http://youtu.be/3l9omsiaO2M which you should watch before anything else. Also, for more authentic Thai recipes, click here. Enjoy!
Provided by Mark Wiens (https://www.eatingthaifood.com/)
Categories Grilled Chicken
Time 2h
Yield 4
Number Of Ingredients 19
Steps:
- For this recipe, I'm going to cook 2 full chickens, together weighing in at 3.6 kilos. If you wanted, you could also make this recipe with 3 - 4 kilos of chicken pieces, or really, however much chicken you want.
- For this gai yang (ไก่ย่าง) to be at its finest, it's best to marinate the chicken overnight and grill it the next day, but if you don't have the time, marinate the chicken for at least a few hours.
- Peel about 4 bulbs of garlic, which should be about 30 - 40 cloves in all.
- Thinly slice 2 stalks of lemongrass and cut off the roots of 8 stalks of coriander.
- Now comes the hard part, pounding everything using a mortar and pestle (If you don't have a mortar and pestle you can blend the ingredients in a food processor (but I'd really recommend you invest in a Thai style mortar and pestle).
- Add small amounts of garlic, lemongrass, black peppercorns, and coriander roots to the mortar and pestle and pound them until the oils come out, and you have a coarse paste. Keep pounding until all the marinade ingredients are finished. You'll probably need to load the mortar a few times.
- Put all the pounded marinade ingredients in a mixing bowl, stir them up, and add 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of fish sauce, and 2 tablespoons of palm sugar. Mix everything together while adding about 8 tablespoons of water to the mixture. You should end up with a potent marinade that looks like a chunky garlicky sauce.
- If you're using whole chickens, you'll want to butterfly cut them starting from the breast side down to the butt. Flatten the chickens out. This is going to prepare it for the grill (Watch the video to see how to do it).
- In a big pan or mixing bowl start to rub the marinade on the chicken, making sure the garlic, herbs, and soy sauce go into all parts of the chicken. Rub down both chickens using all the marinade.
- Cover the chickens and allow them to rest overnight. You might stir them a couple of times if you remember.
- The next day, take out your chicken, and the first step is to light your charcoal. You want a low even heat, coals that aren't too hot, but a low and even.
- Put the chicken on the grill and begin cooking!
- Wait about 20 minutes or so (but monitoring them to make sure they don't burn), before making your first flip. You can baste the chicken with the extra marinade.
- Cook the chicken on low heat for about 1.5 hours, until the chicken is cooked through to the bone and the skin is golden dark brown on the outside.
- Take the chicken off the grill, and dismantle the bamboo supports.
- If you have a Chinese cleaver, first cut the chicken in half from the neck to the butt, and from there cut off the drumstick, wing, and chop the rest of the chicken into strips.
- Semi-dried tamarind pulp can usually be bought at the supermarket in a small block. To rehydrate it, get a couple tablespoons of hot water and start to work the tamarind into the hot water. This should turn it into a nice tamarind water sauce.
- In a bowl, mix 1.5 tablespoons of khao kua (toasted sticky rice, recipe here), 1.5 tablespoons of chili flakes, 1 tablespoon of sugar, 3 tablespoons of fish sauce, and 8 tablespoons of tamarind juice.
- Mix all of the ingredients together.
- After mixing up the sauce, make sure you taste test. You're looking for the perfect sweet, sour, and salty combination. You might need to add more tamarind juice, more sugar, or more fish sauce to balance it out.
- Top off your gai yang sauce with some chopped up cilantro.
- Happy eating!
CHICKEN THAI BBQ/GRILLED CHICKEN
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
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.
SPICY THAI GRILLED CHICKEN
Make and share this Spicy Thai Grilled Chicken recipe from Food.com.
Provided by JoyfulCook
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all the above ingredients and marinade meat for as long as possible, turning occasionally.
- Cook under grill or barbecue for 3-4 minutes each side.
- Serve with salads hot or cold and Gujarati Potatoes.
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.
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
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- Preheat oven to 180C/350F. If you remember, take chicken out of the fridge and bring to room temperature.
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- Whisk together the marinade ingredients. Add the chicken to a Ziploc bag and pour in marinade. Massage to spread the marinade over all the chicken and marinate for 45 minutes tops.
- Cook the chicken for 3-4 minutes each side. Baste with marinade before turning. (SEE NOTES for grilling times).
- Remove from grill and allow to rest for a few minutes before garnishing with sesame seeds, fresh chiles, cilantro and serve with lime wedges and steamed rice.
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- Mark Wiens used 2 full chickens (1.8kg each). But we used maybe like 4 chicken pieces but they were like smaller chickens. The total was like 3 kilos so I think that's all that really matters
- You want the chicken to absorb as much marinade as possible you'll want to butterfly cut it. All this means is you want the chicken to be as flat as possible.
- Mark Wiens used a tamarind pulp and mixed it with hot water, but I think we had some just lying around. So we just put that in a bowl
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