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.
To prepare the chicken
Instructions for oven
Instructions for grill or barbecue
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.
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.