THAI GRILLED CHICKEN
Feeling like something more exotic? Try this Thai Grilled Chicken. Easy to prepare and takes very little time from preparation to table! Serve with steamed white rice, Oriental vegetables, and fresh fruit salad.
Provided by JLeavitt
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Place chicken breasts in a shallow baking dish. Whisk soy sauce, garlic, and red pepper flakes in a bowl; pour over chicken, turning to coat. Allow chicken to marinate for 10 minutes.
- Whisk honey and lime juice in a bowl; set aside.
- Place chicken on preheated grill; brush with marinade. Discard remaining marinade. Cover grill and cook for 5 minutes, then brush both sides with honey lime mixture. Flip chicken and continue cooking until no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 175 calories, Carbohydrate 10.9 g, Cholesterol 67.2 mg, Fat 2.9 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 0.8 g, Sodium 961.2 mg, Sugar 9 g
THAI GRILLED CHICKEN (GAI YANG)
The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour. But it really is fantastic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients are the lemongrass and fish sauce - don't omit or substitute these!
Provided by Nagi | RecipeTin Eats
Categories Barbecue BBQ Chicken Grilling
Time 16m
Number Of Ingredients 14
Steps:
- 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 (unless baking in the oven - refer Note 3).
- 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.
SWEET CHILI GRILLED CHICKEN
This sweet chili chicken is EASY, healthy, ready in 10 minutes, has zero cleanup, and is perfect for backyard barbecues or easy weeknight dinners!!
Provided by Averie Sunshine
Categories Chicken
Time 1h15m
Number Of Ingredients 10
Steps:
- To a large ziptop plastic bag, add the sweet chili sauce, soy sauce, olive oil, lemon juice, salt, pepper, chicken, seal bag, and squish the contents around so chicken is evenly coated.
- Place bag in the fridge to marinate for at least 1 hour (overnight is great if you can plan ahead).
- Preheat grill to medium-high heat. Add the chicken, optional bell peppers, and grill for about 10 minutes, or until chicken (and peppers) are cooked through; flip intermittently to ensure even cooking.
- Garnish with green onions and pair with Sutter Home White Zinfandel.
Nutrition Facts : Calories 515 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 46 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1302 milligrams sodium, Sugar 36 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
THAI GRILLED CHICKEN (GAI YANG)
Thai grilled chicken (gai yang), is one of the most flavorful grilled chicken recipes you can ever make. Learn how to make this quintessential street food at home!
Provided by Bill
Categories Chicken
Time 12h45m
Number Of Ingredients 21
Steps:
- Add the lemongrass, cilantro (coriander), shallots, and garlic to a mortar and pestle, and pound until pulverized. You can also use a food processor for this step.
- Add the oil, sugar, salt, black pepper, Thai soy sauces, fish sauce and turmeric (if using). Mix until well-combined.
- You can butterfly or spatchcock your chicken for grilling like it's done on the streets of Thailand. However, I cut the chicken into individual pieces to ensure they'd cook properly. This way, I can pull each piece off the grill once cooked. Rub the chicken with the marinade paste, ensuring every piece is thoroughly coated. Cover and place in the refrigerator to marinate overnight (or at least 12 hours).
- The next day, take the chicken out 1 to 2 hours before you're ready to grill.
- In a small bowl, mix the sugar and hot water until the sugar is dissolved. Mix in the rest of the sauce ingredients and set aside.
- Place the chicken on the grill, and use any remaining marinade to baste the chicken while grilling. Leave the marinade paste on the chicken, including any chunks of herbs as they will caramelize and add flavor. Turn and baste the chicken often to create a nice flavorful outer crust. Baste the chicken with the leftover marinade in the first half of the grilling process, but do not do this towards the end of cooking. The raw chicken marinade needs enough time to fully cook.
- Serve immediately with some coconut rice, your nam jim jeaw sauce, and lime wedges!
Nutrition Facts : Calories 463 kcal, Carbohydrate 16 g, Protein 33 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 122 mg, Sodium 950 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
SPICY THAI GRILLED WINGS RECIPE
Provided by HowToBBQRight
Number Of Ingredients 13
Steps:
- Prepare Big Green Egg or other grill for direct heat cooking, medium-high temperature of 325⁰ using Lump charcoal.
- Season each wing with Killer Hogs AP rub on both sides
- Place 2 chunks of Hickory wood over hot coals for smoke flavor.
- Arrange wings on cooking grate directly over hot coals. Adjust the grill vents so that temperature remains constant at 325⁰.
- Check the wings every 5-10 minutes to avoid burning. Flip as needed.
- In a small sauce pan add Honey, Sweet Chili Sauce, Soy Sauce, water, lime juice, garlic, and Sriracha sauce.
- Heat over medium-high heat just until simmering.
- In a separate small dish combine corn starch and water. Add to sauce mixture and bring to boil. Remove from heat and cool. (reserve ¼ cup of sauce for garnish)
- After wings have cooked for 25-30 minutes, dunk each wing in the sauce and return to grill.
- Grill an additional 5 minutes on each side and remove from heat.
- Serve the wings with a drizzle of extra sauce and Fresh cilantro and Green Onion.
AUTHENTIC THAI GRILLED CHICKEN RECIPE (GAI YANG ไก่ย่าง)
If you're looking for a delicious way to make grilled chicken, look no further than Thai style grilled chicken known as gai yang (ไก่ย่าง). The chicken is marinated in heaps of garlic, black pepper, lemongrass, palm sugar, and some soy sauce for saltiness. Thai grilled chicken is juicy and full of amazing flavor! Here's the full video recipe: http://youtu.be/3l9omsiaO2M which you should watch before anything else. Also, for more authentic Thai recipes, click here. Enjoy!
Provided by Mark Wiens (https://www.eatingthaifood.com/)
Categories Grilled Chicken
Time 2h
Yield 4
Number Of Ingredients 19
Steps:
- For this recipe, I'm going to cook 2 full chickens, together weighing in at 3.6 kilos. If you wanted, you could also make this recipe with 3 - 4 kilos of chicken pieces, or really, however much chicken you want.
- For this gai yang (ไก่ย่าง) to be at its finest, it's best to marinate the chicken overnight and grill it the next day, but if you don't have the time, marinate the chicken for at least a few hours.
- Peel about 4 bulbs of garlic, which should be about 30 - 40 cloves in all.
- Thinly slice 2 stalks of lemongrass and cut off the roots of 8 stalks of coriander.
- Now comes the hard part, pounding everything using a mortar and pestle (If you don't have a mortar and pestle you can blend the ingredients in a food processor (but I'd really recommend you invest in a Thai style mortar and pestle).
- Add small amounts of garlic, lemongrass, black peppercorns, and coriander roots to the mortar and pestle and pound them until the oils come out, and you have a coarse paste. Keep pounding until all the marinade ingredients are finished. You'll probably need to load the mortar a few times.
- Put all the pounded marinade ingredients in a mixing bowl, stir them up, and add 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of fish sauce, and 2 tablespoons of palm sugar. Mix everything together while adding about 8 tablespoons of water to the mixture. You should end up with a potent marinade that looks like a chunky garlicky sauce.
- If you're using whole chickens, you'll want to butterfly cut them starting from the breast side down to the butt. Flatten the chickens out. This is going to prepare it for the grill (Watch the video to see how to do it).
- In a big pan or mixing bowl start to rub the marinade on the chicken, making sure the garlic, herbs, and soy sauce go into all parts of the chicken. Rub down both chickens using all the marinade.
- Cover the chickens and allow them to rest overnight. You might stir them a couple of times if you remember.
- The next day, take out your chicken, and the first step is to light your charcoal. You want a low even heat, coals that aren't too hot, but a low and even.
- Put the chicken on the grill and begin cooking!
- Wait about 20 minutes or so (but monitoring them to make sure they don't burn), before making your first flip. You can baste the chicken with the extra marinade.
- Cook the chicken on low heat for about 1.5 hours, until the chicken is cooked through to the bone and the skin is golden dark brown on the outside.
- Take the chicken off the grill, and dismantle the bamboo supports.
- If you have a Chinese cleaver, first cut the chicken in half from the neck to the butt, and from there cut off the drumstick, wing, and chop the rest of the chicken into strips.
- Semi-dried tamarind pulp can usually be bought at the supermarket in a small block. To rehydrate it, get a couple tablespoons of hot water and start to work the tamarind into the hot water. This should turn it into a nice tamarind water sauce.
- In a bowl, mix 1.5 tablespoons of khao kua (toasted sticky rice, recipe here), 1.5 tablespoons of chili flakes, 1 tablespoon of sugar, 3 tablespoons of fish sauce, and 8 tablespoons of tamarind juice.
- Mix all of the ingredients together.
- After mixing up the sauce, make sure you taste test. You're looking for the perfect sweet, sour, and salty combination. You might need to add more tamarind juice, more sugar, or more fish sauce to balance it out.
- Top off your gai yang sauce with some chopped up cilantro.
- Happy eating!
CLASSIC THAI BBQ GRILLED CHICKEN RECIPE (WITH TANGY DIPPING SAUCE)
Steps:
- Combine all marinade ingredients in a bowl and stir well to dissolve the sugar.
- Add chicken, turning several times to ensure the chicken is covered and literally bathed in the marinade. Cover and place in the refrigerator to marinate at least 2 hours, or overnight is even better.
- To make the dipping sauce/glaze, place all the dipping sauce/glaze ingredients in a saucepan. Stir and bring to a boil (the smell will be quite pungent as the vinegar burns off). Reduce heat slightly to keep it on a gentle boil. When sauce has reduced to 1/3 and is bubbling all over the surface, remove from heat. The sauce will thicken as it cools and should taste tangy - a mixture of sweet, sour, salty, and spicy. Note that it's best to make the sauce right before eating, or it will thicken too much. If this happens, reheat and add a little water.
- Brush your grill with a little vegetable oil, then grill the chicken, turning occasionally. Brush the chicken with the leftover marinade for the first 10 minutes or so, then discard marinade. (If the weather doesn't cooperate, see tip below recipe.)
- Serve with the dipping sauce on the side, or spoon a little sauce over each piece of chicken as a glaze before serving. This dish goes well with a salad or served with rice. ENJOY! If the Weather Doesn't Cooperate: Cook the chicken in your oven!
- Place chicken pieces on a grill pan or on a baking sheet lined with foil.
- Bake at 375 degrees for approximately 45 minutes, or until chicken is nearly done (thicker pieces may need slightly longer).
- Then Turn oven to the "broil" setting (on "high" if you have a choice), and move chicken to one of the upper racks of your oven.
- Baste both sides of chicken with the leftover marinade, or with a little of the dipping sauce, then broil 3-5 minutes per side, or until fully cooked (stay near the oven for this process, or chicken may burn).
Nutrition Facts : Calories 690 kcal, Carbohydrate 66 g, Cholesterol 139 mg, Fiber 3 g, Protein 52 g, SaturatedFat 7 g, Sodium 1836 mg, Fat 24 g, ServingSize SERVES 2-3, UnsaturatedFat 15 g
THAI GRILLED CHILI-GARLIC CHICKEN RECIPE
Steps:
- Gather the ingredients.
- Pat chicken dry with paper towels.
- Stir together the chili, garlic, honey, soy sauce, fish sauce, vinegar, onion powder, and brown sugar in a medium bowl. Pour over chicken, being sure to cover all surfaces. Set aside to marinate at least 30 minutes or refrigerated up to 3 hours.
- Place chicken in bowl with marinade, and toss to coat, being sure to cover all surfaces. Cover and refrigerate to marinate at least 30 minutes or up to 3 hours.
- Prepare a gas or charcoal grill for indirect heat . Adjust the heat on the active burner to medium 350 F to 375 F. Brush the grill with vegetable oil. Grill the chicken over the inactive (off) burner, brushing with any leftover marinade after the first turning. Sprinkle with a little more onion powder, if desired. Discard any remaining marinade.
- Grill until the chicken reaches 165 F on a digital thermometer and is fully opaque in the center of each piece, 20 to 25 minutes. Serve with this Thai jasmine rice or salad for the ultimate summer grilling dish. See below recipe for a simple Thai condiment you can serve on the side with this chicken.
Nutrition Facts : Calories 564 kcal, Carbohydrate 13 g, Cholesterol 265 mg, Fiber 1 g, Protein 63 g, SaturatedFat 6 g, Sodium 2950 mg, Sugar 9 g, Fat 28 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
THAI GRILLED CHICKEN WITH HONEY-CHILI GLAZE
I got this recipe from a cooking school. The chicken turns out AMAZING. It's spicy but if you want to cut down on the heat, only use half the jalapeno seeds (or none). My friends beg me to make this for them. Enjoy!!! Prep time does not include marinating overnight.
Provided by jennifertess
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the ginger, coconut milk, salt and pepper in a large zip-lock bag. Add lemon grass. Place the chicken thighs in the mixture and refrigerate overnight.
- Make the Honey-Chili Glaze: In a food processor, chop together the jalapeno and brown sugar. Scrape into a small saucepan. Add the venegar, salt, and honey and bring to a boil. Simmer over very low heat for about 2 minutes. Stir in the peanuts.
- Prepare a charcoal grill to medium heat or preheat the broiler.
- Drain the chicken and cook about 8-10 minutes on each side, depending on the size of the thighs and the heat. Grill until chicken is cooked through (careful not to over cook.).
- After chicken is done cooking, place on a platter and pout the Honey-Chili Glaze over the hot chicken. Coat all pieces well, then sprinkle with coconut, cilatro and the scallions. This can be served hot or cold! Enjoy.
THAI GRILLED CHICKEN
This is a delicious way to serve grilled chicken! It's perfect for those hot summer evenings when you want something light and easy. The chili sauce in the marinade is not too hot and even my children, who do not like spicy foods, love this chicken.
Provided by J. Ko
Categories Chicken Breast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a blender, combine cilantro, chili sauce, oyster sauce, soy sauce, garlic and sugar. Spread on chicken and marinate for at least 4 hours, preferably overnight. (In the refrigerator, of course!).
- Pre-heat broiler or barbeque. Broil or grill chicken, skin side down, for 4 minutes. Turn and broil/grill 4 minutes longer until skin is crispy and chicken is cooked through.
- Cut chicken on the bias into 1/2 inch strips.
- Place lettuce leaves on a platter and arrange chicken on top. Garnish with cilantro, mint sprigs and green onions.
- To eat in the traditional Thai manner, roll chicken in lettuce leaves along with herbs and onions. Dip into Thai Dipping Sauce (recipe # 188736).
Nutrition Facts : Calories 281.9, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 997.2, Carbohydrate 5.7, Fiber 1.7, Sugar 1.8, Protein 33.3
THAI GRILLED CHICKEN AND NOODLES
For a real spicy kick, give the chicken as much time to marinate as you can. Time does not include marinating.
Provided by English_Rose
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the curry paste, sugar and half the lime zest and juice. Slash the chicken breasts, place in a shallow non-metallic dish and pour over the marinade. Marinate for at least 30 minutes.
- Preheat the grill / broiler to medium and cook the chicken for 20 mins, turning occasionally,until cooked through and lightly charred.
- Meanwhile, cook the noodles according to packet instructions and combine with remaining lime zest and juice, scallions, pepper, soy sauce and cilantro.
- Serve the noodles in warm bowls topped with the sliced chicken.
Nutrition Facts : Calories 512, Fat 3.3, SaturatedFat 0.9, Cholesterol 136.9, Sodium 273.4, Carbohydrate 58.4, Fiber 1.4, Sugar 3.8, Protein 57
GRILLED THAI RED CURRY CHICKEN
I LOVE Thai Curry, but I didn't like the idea of simmering chicken in coconut milk for an hour and serving it all together...too many calories! This way you marinate to get the flavor and then cook the sauce separately to serve on the side (or not have any at all) Topping with lime slices and basil, also infuses extra flavor without adding calories. This isn't really a low-cal dish, just a LOWER calorie dish than the original. If you cannot find red curry paste look for asian chili paste and add equal amounts of that and powdered curry...it's not quite the same, but it'll do. (prep time does not include time to marinate)
Provided by CHRISSYG
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Pour coconut milk into 1 gal sized re-sealable bag. Add curry paste, soy, ginger, lime and juice, half the basil and chili peppers.(jalapeños can be substituted for a slightly milder dish. Mash together well and then add the chicken.
- Allow to marinate at least 2 hours, or overnight.
- Prepare grill to medium high. Remove chicken from marinade and shake off excess. Grill chicken until juices run clear.
- While grilling, strain marinade into a medium sauce pan and bring to a simmer. Boil gently for about 5-7 minutes.
- Add the bamboo shoots bell pepper green beans, and brown sugar and boil an additional 5-7 minutes until thickened.(it may have a slightly oily appearance)
- Plate chicken with veggies and some of the sauce on top, and garnish with lime slices and remainder of the basil.
- Serve the rest of the sauce on the side along with some cooked basmati or jasmine rice.
Nutrition Facts : Calories 553.5, Fat 37.4, SaturatedFat 23.4, Cholesterol 109, Sodium 883.3, Carbohydrate 16.6, Fiber 4.9, Sugar 5.5, Protein 42.3
THAI GRILLED CHICKEN
I think this is great grilled chicken! i found that if you squeeze some fresh lime juice and garnish with cilantro, it gives it a great finish!
Provided by MeliBug
Categories Chicken Breast
Time 25m
Yield 2 chicken breasts, 2 serving(s)
Number Of Ingredients 6
Steps:
- Prepare grill. Preheat on medium heat.
- Combine soy sauce, garlic, and pepper flakes in measuring cup.
- Place chicken in shallow baking dish. Pour soy sauce mix over chicken, coating both sides. Let stand for 10 minutes.
- Combine honey and lime juice in small bowl until well blended and set aside.
- Place chicken on grill. Brush with marinade and grill, covered, for 5 minutes. Brush both sides again with honey mixture. Grill for 5 minutes more or until chicken is cooked through. Enjoy!
Nutrition Facts : Calories 249.3, Fat 7.8, SaturatedFat 2.2, Cholesterol 82.3, Sodium 1133.2, Carbohydrate 13.2, Fiber 0.5, Sugar 9.4, Protein 31.1
SPICY CHICKEN THIGHS WITH HONEY GLAZE RECIPE
These luscious and juicy chicken thighs are broiled to tender perfection, and served with a sweet and tangy honey glaze, for a mouthwatering dinner meal!
Provided by Savannah Carpenter
Categories Broil
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil.
- Combine the first 8 ingredients in a large bowl. Add the chicken thighs and toss to coat evenly. Arrange the chicken thighs on the prepared baking sheet.
- Prepare the glaze by combining the honey with 2 teaspoons of the vinegar in a small bowl; stir well.
- Broil the chicken for 5 minutes on each side (for a total of 10 minutes). Remove the chicken from the oven and brush half of the glaze on the chicken; broil for 1 minute. Remove the chicken from the oven and turn over; brush the chicken with the remaining honey mixture and broil for 1-2 minutes more, until the chicken is nicely browned. Remove the chicken from the oven and sprinkle it with the remaining 2 tablespoons vinegar. Transfer the chicken and pan juices to a platter and serve.
Nutrition Facts : Carbohydrate 28.52g, Cholesterol 362.84mg, Fat 21.38g, Fiber 0.96g, Protein 76.61g, SaturatedFat 4.99g, ServingSize 4.00, Sodium 1,031.21mg, Sugar 0.00, UnsaturatedFat 9.60g
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