Spicy Grilled Chicken With Fish Sauce Marinade Food

SPICY GRILLED CHICKEN WITH FISH SAUCE MARINADE

Steps:

• Place the garlic and galangal in a pestle and mortar and pound to a paste. Add the chilli flakes, sriracha, lime juice and fish sauce and stir to combine with your pestle.
• Leave to marinate for at least 30 minutes or up to 24 hours. The longer the better.
• When ready to cook, set up your BBQ for direct heat cooking. You want to cook directly over low heat so spread those coals out. Cook the chicken, turning often for 35 minutes or until cooked through.
• Transfer the cooked chicken to a serving platter and garnish with the sliced spur chillies, coriander, red onion rings and sesame seeds. Serve with sriracha sauce.

THAI-INSPIRED GRILLED CHICKEN THIGHS

Steps:

• Whisk soy sauce, fish sauce, brown sugar, cilantro, sesame oil, ginger, Sriracha, garlic, lime juice, and lemongrass paste together in a bowl.
• Put chicken thighs in a resealable plastic bag, pour marinade over chicken, and marinate for 2 hours or overnight for an even better flavor.
• Preheat the grill to medium-high heat and oil the grate.
• Remove chicken thighs from marinade, discarding marinade.
• Grill chicken thighs until they are no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from grill and allow to rest for a few minutes before serving.

SPICY GRILLING MARINADE FOR CHICKEN AND SEAFOOD

Steps:

• Combine ingredients in a bowl and mix well.
• Could optionally be machine blended.
• You're done.
• Marinade can be kept covered in the fridge for up to 3 days.

SPICY GRILLED FISH

Steps:

• Combine lemon juice, soy sauce, vegetable oil, ginger, garlic, green onions, minced onion, paprika and cayenne pepper and stir to mix well.
• Place fish in a zipper seal bag and pour liquid mixture over it. Seal and marinate in the refrigerate for about 1 to 2 hours.
• Oil grill grate or fish basket really well and preheat grill to medium high. Grill fish for 4 minutes on each side. Flip the fish only once and brush with reserved marinade when flipped.
• NOTE: Fish is completely cooked when the color turns from translucent to opaque (white) or has reached a 150 degree F internal temperature. Resist the temptation to over-cook fish until it "flakes," which indicates the fish is becoming dry.

SPICY HERB MARINATED GRILLED CHICKEN

Steps:

• Puree cumin, coriander, peppercorn and cardamom in a blender until very fine. Add parsley, mint, oregano, garlic, fresno, salt, vinegar and ¼ cup oil and puree until a thick pesto like paste forms. Place chicken in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 3 hours and up to 24.
• Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Thoroughly clean grates and brush with oil. Set chickens, skin side up, on grate over indirect heat. Cover grill, placing cover vent (if your grill has one) over chickens so it draws heat up and over them. Grill, rotating chickens as needed so that they color evenly, until skins are lightly browned, 15-20 minutes.
• Turn chickens and continue to cook, covered, until skins are deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 160°, 20-25 minutes. Transfer chickens to a cutting board and let rest at least 10 minutes before carving.
• Mix olives, lemon juice, chopped parsley, remaining ¼ cup oil, and any accumulated juices from chicken on the cutting board in a medium bowl. Season with salt.
• To serve, arrange carved chickens on a platter and top with olive mixture and parsley leaves.

SPICY HOISIN MARINADE FOR CHICKEN

Steps:

• Whisk all ingredients together.
• Place the chicken in a large bowl or dish.
• Pour the sauce over the chicken and toss to completely coat with the sauce.
• Cover and refrigerate for a minimum of 6 hours or overnight.

SPICY GRILLED CHICKEN BREASTS

Steps:

• Coat both sides of chicken breasts in Frank's Red Hot.
• Sprinkle both sides generously with garlic powder.
• Sprinkle both sides with black pepper.
• Let stand in fridge for at least 30 minutes.
• Spray grill with oil.
• Preheat on high for 10 minutes.
• Transfer chicken breasts to grill with tongs and cook for 7-10 minutes on each side until done.
• Baste with hot sauce while cooking for more flavour.