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Thai-Style Grilled Chicken

Thai-Style Grilled Chicken recipe image
This Thai-Style Grilled Chicken features quartered chicken pieces deeply marinated in a complex blend of fish sauce, coconut milk, lime, and spices. The marinade penetrates the meat, creating a savory-sweet flavor profile with a hint of heat from dried chilies. Grilled to perfection, the chicken develops a charred, crispy skin while remaining juicy inside. Served with fresh lettuce, tomatoes, and cucumbers, it offers a refreshing contrast to the rich meat. This dish is perfect for summer barbecues, family dinners, or meal prep, offering authentic Thai flavors with minimal effort.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 26.2
Description
This Thai-Style Grilled Chicken features quartered chicken pieces deeply marinated in a complex blend of fish sauce, coconut milk, lime, and spices. The marinade penetrates the meat, creating a savory-sweet flavor profile with a hint of heat from dried chilies. Grilled to perfection, the chicken develops a charred, crispy skin while remaining juicy inside. Served with fresh lettuce, tomatoes, and cucumbers, it offers a refreshing contrast to the rich meat. This dish is perfect for summer barbecues, family dinners, or meal prep, offering authentic Thai flavors with minimal effort.
Ingredients
  • 5 tablespoons fish sauce (nam pla or nuoc mam)
  • 1/4 cups light brown sugar
  • 1/4 cups canned, unsweetened coconut milk
  • 2 1/2 tablespoons fresh lime juice
  • 2 tablespoons five-spice powder
  • 2 tablespoons soy sauce
  • 1 tablespoons crushed dried Asian chilies (about 8 small)
  • 1 tablespoons curry powder
  • 3 lbs chicken, quartered, rinsed, patted dry
  • 8 leaves butter lettuce (Boston, Bibb, etc)
  • 2 medium tomatoes, quartered
  • 2 medium cucumbers, sliced 1/4 inch thick
  • Amerasian Dipping Sauce (separate recipe)
Directions
  1. 1
    In a small bowl, whisk together the fish sauce, brown sugar, coconut milk, lime juice, five-spice powder, soy sauce, crushed chilies, and curry powder until the sugar is dissolved.
  2. 2
    Place the quartered chicken pieces in a glass baking dish or large resealable plastic bags.
  3. 3
    Pour the marinade over the chicken, ensuring each piece is thoroughly coated.
  4. 4
    If using bags, press out excess air and seal. If using a dish, cover tightly with plastic wrap.
  5. 5
    Let the chicken marinate at room temperature for 2 hours, then refrigerate for at least 24 hours (up to 2 days), turning the bags or stirring the dish occasionally.
  6. 6
    Prepare the grill for medium-high heat. The fire is ready when you can hold your hand 7 inches above the coals for about 4 seconds.
  7. 7
    Trim chicken wings at the second joint or secure wing tips to rib cages with skewers to prevent burning.
  8. 8
    Remove chicken from marinade and discard excess liquid. Place chicken on the grill, bony side down, for 1 1/2 minutes.
  9. 9
    Turn chicken and grill for another 1 1/2 minutes to seal in juices.
  10. 10
    Turn chicken again and grill for about 6 minutes until the surface meat is firm.
  11. 11
    Turn and grill for another 6 minutes.
  12. 12
    Continue grilling, turning occasionally, for 17 to 25 minutes longer, watching carefully to prevent charring if the fire is hot.
  13. 13
    Cook until the meat is white throughout and juices run clear when deeply pierced.
  14. 14
    Alternatively, preheat broiler. Broil chicken for about 35 minutes, starting skin-side up and turning every 10 minutes until done.
  15. 15
    Serve chicken on plates or a platter, garnished with lettuce leaves, quartered tomatoes, cucumber slices, and red onion strips.
  16. 16
    Serve with Amerasian Dipping Sauce on the side.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 26.2kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.2g1%
Cholesterol 9.4mg4%
Sodium 10.3mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Marination Time: For best flavor, marinate for 24-48 hours. Do not marinate longer than 2 days as the lime juice may begin to "cook" the meat.

Grilling Tip: If the skin starts to char too quickly, move the chicken to a cooler part of the grill or lower the heat slightly.

Substitution: If you cannot find five-spice powder, you can substitute with a mix of cinnamon, cloves, and star anise, though the flavor profile will differ slightly.

Safety: Always handle raw chicken carefully and wash hands, utensils, and surfaces after contact.

Serving Suggestion: Pairs well with jasmine rice, fried plantains, or a crisp lager beer.

Keywords: thai, chicken, grilled, marinated, bbq, spicy, savory, coconut, lime, fishsauce, dinner, maincourse, asian, summer, familymeal
Read it online: https://www.chefs-mate.com/recipe/thai-style-grilled-chicken/