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.
THAI GRILLED CHILI-GARLIC CHICKEN RECIPE
Steps:
- Gather the ingredients.
- Pat chicken dry with paper towels.
- Stir together the chili, garlic, honey, soy sauce, fish sauce, vinegar, onion powder, and brown sugar in a medium bowl. Pour over chicken, being sure to cover all surfaces. Set aside to marinate at least 30 minutes or refrigerated up to 3 hours.
- Place chicken in bowl with marinade, and toss to coat, being sure to cover all surfaces. Cover and refrigerate to marinate at least 30 minutes or up to 3 hours.
- Prepare a gas or charcoal grill for indirect heat . Adjust the heat on the active burner to medium 350 F to 375 F. Brush the grill with vegetable oil. Grill the chicken over the inactive (off) burner, brushing with any leftover marinade after the first turning. Sprinkle with a little more onion powder, if desired. Discard any remaining marinade.
- Grill until the chicken reaches 165 F on a digital thermometer and is fully opaque in the center of each piece, 20 to 25 minutes. Serve with this Thai jasmine rice or salad for the ultimate summer grilling dish. See below recipe for a simple Thai condiment you can serve on the side with this chicken.
Nutrition Facts : Calories 564 kcal, Carbohydrate 13 g, Cholesterol 265 mg, Fiber 1 g, Protein 63 g, SaturatedFat 6 g, Sodium 2950 mg, Sugar 9 g, Fat 28 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
THAI CHILLI MARINATED CHICKEN
This recipe incorporates a thai-like flavour from the vibrant chilli and soy sauces aswell as the rice vinegar. For the chilli sauce I used Frank's Red Hot sauce. (If you dont have this i recommend any chilli sauce that is spicy, thick and peppery. This chicken can be marinated for up to 24 hours and can be done on a grill or barbeque for a nice glaze, or simply thrown in the oven for a quick yummy meal with some veg.
Provided by Chef Matthew
Time 25m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Firstly Get a bowl big enough to fit the ingredients inside. Place the Chicken in the bowl (I used chicken breast but you can use basically anything).
- Prepare the marinade. Firstly zest the lime and squeeze the lime juice into a bowl. Add the remaining ingredients to the marinade.
- Pour the marinade over the chicken and seal it in the fridge. I usually leave it between 1-24 hours depending on when I want to eat it. You can either put this in the oven at 180c for 20-25 minutes or you can grill/barbeque it. If you are using the oven, it will not caramelise however, if you are grilling/barbequeing, it will form a nice glaze over the meat. Serve this with whatever you want (I usually have rice and vegetables with it)
THAI MARINATED CHICKEN
Make and share this Thai Marinated Chicken recipe from Food.com.
Provided by DrGaellon
Categories Chicken Thigh & Leg
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large zip-top bag. Mix thoroughly. Refrigerate for 2-8 hours.
- Grill or broil until cooked, 4-6 minutes per side. Discard marinade.
Nutrition Facts : Calories 209.9, Fat 13.7, SaturatedFat 9.1, Cholesterol 57.3, Sodium 433.3, Carbohydrate 7.3, Fiber 1.4, Sugar 5, Protein 15.4
THAI GRILLED CHICKEN WITH HONEY-CHILI GLAZE
I got this recipe from a cooking school. The chicken turns out AMAZING. It's spicy but if you want to cut down on the heat, only use half the jalapeno seeds (or none). My friends beg me to make this for them. Enjoy!!! Prep time does not include marinating overnight.
Provided by jennifertess
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the ginger, coconut milk, salt and pepper in a large zip-lock bag. Add lemon grass. Place the chicken thighs in the mixture and refrigerate overnight.
- Make the Honey-Chili Glaze: In a food processor, chop together the jalapeno and brown sugar. Scrape into a small saucepan. Add the venegar, salt, and honey and bring to a boil. Simmer over very low heat for about 2 minutes. Stir in the peanuts.
- Prepare a charcoal grill to medium heat or preheat the broiler.
- Drain the chicken and cook about 8-10 minutes on each side, depending on the size of the thighs and the heat. Grill until chicken is cooked through (careful not to over cook.).
- After chicken is done cooking, place on a platter and pout the Honey-Chili Glaze over the hot chicken. Coat all pieces well, then sprinkle with coconut, cilatro and the scallions. This can be served hot or cold! Enjoy.
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- Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 15 minutes.
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