The Green, East Dean, Eastbourne, BN20 0BY
The Green, East Dean, Eastbourne

01323 423 956

97-99 High Street, Uckfield, TN22 1RJ
97-99 High Street, Uckfield

01825 761 005

BBQ Thai Chicken Recipe

Tis the season of the BBQ and just because you’re grilling does not mean you cannot enjoy traditional Thai food on the BBQ at home! A classic Thai street food, this grilled Thai Chicken is so good that you’re family will be begging for it every day of the week!

This Thai Grilled Chicken is a classic example of staying on the authentic side of the “line”. Even throughout Thailand, there are so many variations of Gai Yang. Different from region to region, restaurants to street food vendors to home style versions. But there are two key ingredients that make this authentic Thai – lemongrass and fish sauce. Omit either of these, and you can’t call it “real”!

Ingredients

  • 2 lb / 1 kg chicken thigh fillets (skinless, boneless) 

MARINADE

  • 1 large lemongrass stalk , white part only very finely chopped (about 2 tbsp) 
  • 6 cloves garlic , minced
  • 2 tbsp lime juice
  • 2 tsp finely chopped red chili (optional but recommended)
  • 3 tbsp fish sauce
  • 2 tbsp Chinese cooking wine , sherry or sake (Japanese cooking wine) 
  • 1 tsp sesame oil (optional)
  • 3 tbsp brown sugar or palm sugar
  • 2 tbsp honey (or 1 tbsp brown sugar)
  • 1/2 tbsp black pepper (adjust to taste – this adds spiciness)

Instructions

  • Place Marinade ingredients in a large ziplock bag. Massage to mix.
  • Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
  • Remove chicken from the Marinade and discard the Marinade
  • Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
  • Cook the chicken until golden brown – around 3 minutes each side.
  • Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.
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