Thai Barbecued Chicken
Transport your taste buds to the vibrant streets of Thailand with this irresistible Thai Barbecued Chicken recipe. Perfectly marinated in a fragrant blend of minced garlic, finely chopped lemongrass, cilantro stems, and savory sauces like fish, soy, and oyster, these bone-in, skin-on chicken thighs are bursting with bold, authentic flavors. Brown sugar adds a touch of caramelized sweetness, while ground white pepper lends a subtle heat. Slow-grilled to golden perfection, the chicken is optionally basted with creamy coconut milk for an indulgent finish. Served alongside lime wedges for a bright, tangy kick, this dish is ideal for summer cookouts or weeknight dinners. Pair it with fluffy jasmine rice or a crisp salad to complete the experience. Perfect for fans of Thai cuisine, this recipe is a crowd-pleaser that showcases the best of Southeast Asian flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 4 cloves Garlic cloves (minced)
- 2 stalks Lemongrass stalks (finely chopped)
- 2 tablespoons Cilantro stems (chopped)
- 3 tablespoons Fish sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Brown sugar
- 1 teaspoon Ground white pepper
- 0.25 cup Coconut milk (optional, for basting)
- 4 wedges Lime wedges (for serving)
Instructions
In a large bowl, combine minced garlic, chopped lemongrass, cilantro stems, fish sauce, soy sauce, oyster sauce, brown sugar, and ground white pepper. Mix well to create the marinade.
Place chicken thighs into the bowl and coat them evenly with the marinade. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for the best flavor.
Preheat your grill to medium-high heat (about 375–400°F). Clean and oil the grill grates to prevent sticking.
Remove the chicken from the marinade, letting any excess marinade drip off. Reserve the marinade for basting if desired.
Grill the chicken skin-side down for 8–10 minutes, or until the skin is golden brown and crisp. Flip the chicken and grill for another 10–15 minutes, basting occasionally with the reserved marinade or coconut milk, until the internal temperature reaches 165°F.
Remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
Serve the Thai Barbecued Chicken with lime wedges on the side for a zesty kick. Pair with jasmine rice or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5867 mg | 255% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 12.8 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1715 mg | 36% | |
*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.
