Thai Barbecue Chicken W Spicy Dipping Sauce
Savor the bold and aromatic flavors of Thai cuisine with this Thai Barbecue Chicken with Spicy Dipping Sauce recipe! Perfectly marinated in a blend of creamy coconut milk, tangy fish sauce, soy sauce, sweet palm sugar, and fragrant lemongrass, these juicy, grilled chicken thighs are infused with the perfect balance of savory and sweet notes. The marinade deeply penetrates the chicken for a tender, succulent bite, while grilling gives the skin a delectable, crispy finish. Accompanied by a fiery dipping sauce made with Thai chili peppers, lime juice, and fish sauce, this dish packs the heat and zest that Thai food lovers crave. Garnished with fresh cilantro and served with lime wedges, it’s an irresistible centerpiece for a summer barbecue or an elegant dinner. Whether you’re a fan of grilled chicken or spicy Thai sauces, this recipe is a must-try for its authentic flavors and easy preparation!
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Recipe Information
Ingredients
- 8 pieces bone-in, skin-on chicken thighs
- 1 cup coconut milk
- 3 tablespoons fish sauce
- 3 tablespoons soy sauce
- 2 tablespoons palm sugar (or brown sugar)
- 4 cloves garlic, minced
- 2 stalks lemongrass, finely chopped
- 1 teaspoon ground white pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 pieces lime wedges (for serving)
- 2 pieces Thai chili peppers, finely chopped
- 3 tablespoons lime juice
- 1 teaspoon sugar
- 2 tablespoons water
- 2 tablespoons fish sauce (for dipping sauce)
Instructions
In a large bowl, combine coconut milk, fish sauce, soy sauce, palm sugar, garlic, lemongrass, and ground white pepper to make the marinade.
Place the chicken thighs in the bowl and ensure they are fully coated in the marinade. Cover the bowl with plastic wrap and let marinate in the fridge for at least 2 hours, preferably overnight.
Preheat your grill to medium heat (about 350°F or 175°C). Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade and shake off any excess. Place the chicken thighs on the grill, skin side down, and cook for 20 minutes, flipping occasionally, until the skin is crispy and the internal temperature reaches 165°F (75°C).
While the chicken is grilling, prepare the spicy dipping sauce by combining Thai chili peppers, lime juice, sugar, water, and fish sauce in a small bowl. Stir well until the sugar dissolves.
Plate the grilled chicken thighs and garnish with chopped fresh cilantro. Serve with lime wedges and the spicy dipping sauce on the side for dipping.
Enjoy the flavorful Thai Barbecue Chicken with the vibrant dipping sauce!
Nutrition Facts
Calories |
3098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.6 g | 266% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 9336 mg | 406% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 50.5 g | ||
| Protein | 229.0 g | 458% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3679 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
