Grilled Thai Chicken
Serves: 4
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. Recipe with step-by-step photos.
Ingredients
For the Chicken Marinade
- 4 chicken Maryland pieces, or 8 chicken drumsticks or thighs
- 2 red chillies, or to taste
- 3 cm (1 inch) ginger, peeled & roughly chopped
- 5 garlic cloves
- 2 lemongrass stalks, roughly chopped
- 2-3 sprigs coriander, leaves, stalks and roots
- 2 tablespoons light brown sugar, or light muscovado sugar
- 2 tablespoons lime or lemon juice
- 3 tablespoons fish sauce
To Serve
- Steamed Jasmine Rice
- coriander, (cilantro)
- 1 lemon or lime, cut into wedges
Instructions
To Prepare the Chicken
- Using a sharp knife, cut a few slashes into the chicken pieces.
- Place the chicken pieces into a large zip-lock freezer bag.
To Make the Marinade
- Place the marinade ingredients into a food processor.
- Blitz until you have a runny paste and all of the ingredients are finely chopped.
- Pour the marinade over the chicken in the freezer bag, making sure that the chicken is well-coated.
- Seal the bag and leave the chicken to marinate in the fridge overnight, but 30 minutes is also fine.
To Cook the Chicken
- Take the chicken out of the fridge and let it come to room temperature (about 20-30 minutes).
Instructions for Oven
- Preheat the oven to 220°C/420°F (without fan).
- In a roasting dish that will contain all of the chicken pieces later, lightly drizzle the bottom of the dish with olive oil.
- Arrange the chicken pieces in the pan.
- Roast for 35-40 minutes until the skin is lovely and golden.
Instructions for Grill or Barbecue
- Heat a stove-top grill or barbecue to medium-high heat.
- Place the chicken with the skin side down on the grill.
- Cook until the skin is golden and crispy.
- 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. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.