Thai Bbq Chicken
Get ready to transform your grill nights with this flavorful Thai BBQ Chicken recipe, a tantalizing combination of juicy, bone-in chicken thighs and an aromatic marinade brimming with authentic Thai staples. Infused with a blend of garlic, fresh cilantro, fish sauce, soy sauce, and a hint of palm sugar for sweetness, this dish delivers the perfect balance of savory, tangy, and smoky flavors. A splash of creamy coconut milk and turmeric adds depth and vibrant color, while a touch of lime juice brightens each bite. Grilled to perfection with crispy golden skin, this easy-to-make recipe is sure to be a crowd-pleaser. Serve with steamed jasmine rice, fresh cucumber slices, and a dash of sweet chili sauce for an unforgettable Thai-inspired meal. Perfect for backyard barbecues or weeknight dinners, this dish is as irresistible as it is simple to prepare. Keywords: Thai BBQ chicken, grilled chicken thighs, Thai marinade, easy Thai chicken recipe, authentic Thai flavors.
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Recipe Information
Ingredients
- 2 pounds Chicken thighs (bone-in, skin-on)
- 4 large Garlic cloves
- 0.5 cups Fresh cilantro
- 3 tablespoons Fish sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 2 tablespoons Palm sugar (or brown sugar)
- 1 teaspoon Ground white pepper
- 1 teaspoon Turmeric powder
- 0.25 cups Coconut milk
- 2 tablespoons Lime juice
- 2 tablespoons Vegetable oil
Instructions
In a food processor or mortar and pestle, blend the garlic cloves and fresh cilantro into a coarse paste.
In a large mixing bowl, combine the garlic-cilantro paste, fish sauce, soy sauce, oyster sauce, palm sugar, ground white pepper, turmeric powder, coconut milk, lime juice, and vegetable oil. Mix well to form the marinade.
Place the chicken thighs in a large resealable plastic bag or bowl. Pour the marinade over the chicken and ensure each piece is well-coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight.
Preheat your grill to medium-high heat (around 375°F to 400°F) and oil the grates to prevent sticking.
Remove the chicken from the marinade, letting any excess drip off, and arrange the thighs skin-side down on the grill.
Grill the chicken for 6-8 minutes per side, or until the skin is crisp and golden brown and the internal temperature reaches 165°F (measured with a meat thermometer).
Transfer the cooked chicken to a serving platter and let it rest for 5 minutes before serving.
Serve hot with steamed jasmine rice, cucumber slices, and a side of sweet chili sauce for dipping if desired.
Nutrition Facts
Calories |
2522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.8 g | 234% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 6020 mg | 262% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 30.4 g | ||
| Protein | 172.9 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2350 mg | 50% | |
*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.
