Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Gluten FreeDairy FreeQuick
Print

Grilled Thai Chicken

5 from 2 reviews

Gluten FreeDairy FreeQuick

This Grilled Thai Chicken is bursting with flavour with lots of lemongrass, coriander (cilantro), ginger and chillies in the marinade. You can roast, grill or barbecue the chicken for crispy and golden skin. Great to make on a weeknight or for entertaining.

Ingredients

Instructions

To prepare the chicken

  1. Using a sharp knife, cut a few slashes into the chicken pieces.
  2. Place the chicken pieces into a large zip-lock freezer bag.
  3. Place the remaining ingredients into a food processor and blend until you have a runny paste and all of the ingredients are finely chopped.
  4. Pour the marinade over the chicken in the freezer bag, making sure that the chicken is well-coated.
  5. Seal the bag and leave the chicken to marinate in the fridge overnight, but a few hours is also fine.
  6. Take the chicken out of the fridge and let it come to room temperature (about 20-30 minutes).

Instructions for oven

  1. Preheat the oven to 220°C (420°F).
  2. In a roasting dish that will contain all of the chicken pieces later, lightly drizzle the bottom of the dish with olive oil.
  3. Arrange the chicken pieces in the pan.
  4. Roast for 35-40 minutes until the skin is lovely and golden.

Instructions for grill or barbecue

  1. Heat a stove-top grill or barbecue to medium-high heat.
  2. Place the chicken with the skin side down on the grill.
  3. Cook until the skin is golden and crispy.
  4. Turn the chicken over and continue cooking for another 5-10 minutes, or until the chicken is cooked through.

Kitchen Notes

Variations

You can substitute the lemongrass for kaffir lime leaves for a similar result. For this recipe, I would suggest about 4 kaffir lime leaves.

You could also use this recipe for a whole chicken. I would suggest butterflying the chicken, i.e. use poultry shears or a very sharp knife to remove the backbone, and then gently flatten the breastbone. Marinate the butterflied chicken in a large zip-lock freezer bag, and cook as per the above recipe.

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

Nutrition