Barbecue Chicken, Thai Style
Thai-style barbecue chicken features bold garlic, coriander, turmeric, and chili flavors, marinated and grilled to tender perfection—ideal for those craving vibrant, spicy, and aromatic dishes.
Ingredients
Instructions
- Clean chicken; wash and pat dry.
- Combine garlic, coriander root, turmeric, red chili peppers, curry powder, sugar, and salt in a blender or food processor to make a coarse paste.
- Place the paste in a large mixing bowl; add fish soy sauce and mix thoroughly.
- Add chicken pieces to the bowl and mix well with hands to coat thoroughly.
- Marinate in refrigerator overnight or at least 2 hours at room temperature.
- Arrange chicken pieces on a barbecue grill or in a broiler; brush evenly with coconut milk.
- Cook until done and serve.
Tips & Substitutions
For a deeper flavor, consider marinating the chicken overnight instead of just 2 hours. If you can’t find coriander root, fresh cilantro stems can work as a substitute. Adjust the spiciness by using fewer chili peppers or opt for milder varieties. For a smoky flavor, add a few drops of liquid smoke to the marinade. You can also explore other chicken recipes to find variations that suit your taste.
Serving Suggestions
Serve the barbecue chicken Thai style with jasmine rice or coconut rice to complement the flavors. A side of grilled vegetables or a fresh cucumber salad can add a refreshing crunch. For a complete meal, pair it with a tropical fruit salsa, which balances the spice of the chicken. This dish also pairs beautifully with Llew'S Cran-Chicken for a delightful twist.
Storage & Reheating
Leftover barbecue chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, you can microwave the chicken on medium power, covering it to retain moisture, for 2-3 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecue Chicken, Thai Style contains roughly 66 calories, with 2g protein, 10g carbohydrates, and 3g fat. It is a good source of vitamin C (16% of the Daily Value) and vitamin A (10% of the Daily Value). Note that it is relatively high in sodium, at 2069mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but adjust the cooking time as it will cook faster than bone-in pieces. Ensure the internal temperature reaches 165°F (75°C) for safe consumption.
What can I substitute for fish soy sauce?
If you don't have fish soy sauce, you can use regular soy sauce mixed with a splash of fish sauce for a similar flavor. Alternatively, a vegan option could be a combination of soy sauce and miso paste.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can also check if the juices run clear when pierced at the thickest part. Avoid cutting into the chicken too soon to keep it juicy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).