This is an authentic recipe from Thailand for Barbecued Thai chicken. This recipe is typically served with sticky rice. In this recipe from Thailand, I will show how to make this dish step by step. This one of the best recipes from Thailand I have tried, and it’s easy to grill.
Ingredients For Barbecued Thai Chicken Recipe
- 2 pounds boneless chicken thighs
- 1⁄3 cup fresh cilantro, chopped
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 1⁄2 tablespoons soy sauce
- 1 1⁄2 tablespoons fish sauce
- 1 1⁄2 tablespoons olive oil
- 1 1⁄2 tablespoons brown sugar
- Chopped cilantro for garnish
- Optional fresh veggies for grilling: I used red and green bell peppers, snow peas, and carrots
All right the first step in this Thai recipe is to prepare the chicken, you use chicken breasts but I’m using skinless, boneless chicken thighs. I think they’re much more tasty we’re gonna pound these things out flat with a meat mallet. And it’ll give some space for our marinated rub to get into and really flavor up this chicken right. So, we’ll continue pounding this chicken till we got all of the thigh pounded out. I’m sure you’ve seen this before but I needed to show you what I was doing. Once we get the chicken thighs pounded out to our specifications we’re gonna add five peppers, four cloves of garlic, one sprig, we’ll call it of Lemongrass chopped up into some small bits and then we’re gonna take some black pepper corns and put those into a coffee grinder and grind up this complete dry rub concoction.
Now that we’ve got that prepared, we’re gonna squeeze in a lime, give this a citric flavor to it, that’s gonna really bring out this Thai flavor to the chicken, and once we have that in, we’ll hit it again with the coffee grinder. Now take that mixture, put in a bowl, add in a tablespoon and a half of your brand of fish sauce or, and my brand of course is sweet crab and then we’ll take, stir the marinade or sauce around and we’re gonna layer this in with our pounded-out chicken thighs, put in a couple of the chicken thighs, ladle on some sauce. Repeat. Until you get all the chicken and all the sauce into a Ziploc bag that you’re gonna put in the refrigerator for a minimum of four hours of marination. Gonna make that chicken taste great.
So, once you get it in the bag, seal that bag up, give it a shake, give it a pound but get it fixed up so that this tenderized chicken. Traditionally, this Thai barbecue chicken is served with what’s called sticky rice or sweet rice and it’s cooked a little bit different than regular rice. We’re using Asian rice cooker, and what we’re gonna start out with is one and a half cups of, of water. And then we’re gonna use one cup of the rice. And you’re gonna wanna soak this, for about two hours before you cook it. Put that in there, let that set aside. Now that our sticky rice is marinated or soaked for two hours, we’re gonna put it into a rice cooker and set it to go. Now, we bring our marinated chicken that I put into this snazzy little container. Throw it up on the grill. Cook one side until it’s nice and golden brown, flip it over well.