Best 10 Barbequed Thai Style Chicken Recipes

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Indulge in the exotic flavors of Thailand with our comprehensive guide to creating the perfect barbequed Thai style chicken. This tantalizing dish will transport you to the bustling streets of Bangkok, where the air is filled with the mouthwatering aromas of grilled chicken infused with authentic Thai spices. Whether you're a seasoned grill master or new to the art of barbequing, this article will provide you with all the essential information you need to create a delicious and authentic Thai-style chicken barbeque. From selecting the freshest ingredients to marinating and grilling techniques, we'll guide you through every step of the process, ensuring that your barbequed chicken is bursting with flavor and perfectly tender. So, gather your ingredients, fire up the grill, and prepare to embark on a culinary journey to Thailand.

Here are our top 10 tried and tested recipes!

THAI BBQ CHICKEN



Thai BBQ Chicken image

Provided by Food Network

Time 20m

Yield 1/2 cup

Number Of Ingredients 16

10 cloves garlic, minced
1 tablespoon black peppercorns
1 tablespoon coriander
1 stalk lemongrass, trimmed and cut into small segments
2 red or green Thai chiles
1/2 fresh chicken, quartered
2 tablespoons fish sauce
2 tablespoons yellow curry powder
1/2 can coconut milk
2 tablespoons brown sugar
Dipping Sauce, recipe follows
1/2 cup rice vinegar
1/3 cup brown sugar
2 large garlic cloves or 4 small, minced
2 teaspoons Thai red chili sauce or Sriracha
1 tablespoon fish sauce

Steps:

  • Heat a grill to medium.
  • Using a mortar and pestle, crush garlic cloves, peppercorns, coriander, lemongrass, and Thai chiles into a chuncky paste. Using a large spoon, transfer the paste to a large mixing bowl. Add the chicken and the remaining ingredients and mix well. Cover and refrigerate for at least 2 hours or up to overnight.
  • Put the chicken on the grill, skin side down, and brush with the marinade. Grill for about 15 minutes then flip the chicken over and brush with the marinade. Grill the second side for about 15 minutes. Discard the marinade. When the chicken is cooked and tender transfer it to a serving platter and serve with warm Dipping Sauce.
  • Put all ingredients in a saucepan and put on the grill. Stir and bring to a boil. Move the pan to a cooler part of the grill and let the sauce simmer for 10 to 15 minutes, stirring occasionally. The sauce will reduce and become thick. Serve warm with chicken.

THAI BARBECUE CHICKEN



Thai Barbecue Chicken image

Thai Barbecue Chicken has a delicious thai marinade and is perfect served with some grilled veggies! The entire family will love this recipe!

Provided by Alyssa Rivers

Number Of Ingredients 10

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)

Steps:

  • In a small bowl combine cilantro ginger, garlic, soy sauce, fish sauce, olive oil and brown sugar. Add the chicken to a ziplock bag and marinate for 3 hours or overnight.
  • Preheat the grill to medium high heat. Grill the chicken about 3-4 minutes each side or until cooked throughout and no longer pink.
  • Serve over grilled veggies if desired. Garnish with additional cilantro and red pepper flakes.

Nutrition Facts : Calories 334 kcal, Carbohydrate 1 g, Protein 25 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 148 mg, Sodium 117 mg, Sugar 1 g, ServingSize 1 serving

BARBEQUED THAI STYLE CHICKEN



Barbequed Thai Style Chicken image

Rich, exciting flavors make this grilled chicken an exotic favorite. Arrange cooked chicken pieces on a serving platter lined with salad greens or a banana leaf. Garnish with cilantro (coriander) sprigs and serve with salad or steamed rice.

Provided by Skye

Categories     World Cuisine Recipes     Asian     Thai

Time 4h15m

Yield 6

Number Of Ingredients 10

1 bunch fresh cilantro with roots
3 cloves garlic, peeled
3 small red hot chile peppers, seeded and chopped
1 teaspoon ground turmeric
1 teaspoon curry powder
1 tablespoon white sugar
1 pinch salt
3 tablespoons fish sauce
1 (3 pound) chicken, cut into pieces
¼ cup coconut milk

Steps:

  • Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
  • Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
  • Preheat grill for high heat.
  • Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 5.9 g, Cholesterol 99.6 mg, Fat 18.3 g, Fiber 0.9 g, Protein 32.8 g, SaturatedFat 6.3 g, Sodium 640.8 mg, Sugar 3.6 g

BARBECUED THAI-STYLE CHICKEN



Barbecued Thai-Style Chicken image

Provided by wanda1281

Time 3h

Yield 4

Number Of Ingredients 10

1 bunch fresh cilantro with roots
3 cloves garlic, peeled
3 small red hot chile peppers, seeded and chopped
1 teaspoon ground turmeric
1 teaspoon curry powder
1 tablespoon white sugar
1 pinch salt
3 tablespoons fish sauce
3 pounds whole chicken, cut into pieces
1/4 cup coconut milk

Steps:

  • Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth. Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight. Preheat grill for high heat. Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.

CLASSIC THAI BBQ GRILLED CHICKEN RECIPE (WITH TANGY DIPPING SAUCE)



Classic Thai BBQ Grilled Chicken Recipe (with Tangy Dipping Sauce) image

Try this classic Thai BBQ chicken recipe, marinated in a garlicky sweet and sour sauce, then easily barbecued (or oven-baked) to perfection.

Provided by Darlene Schmidt

Categories     Dinner     Entree

Time 50m

Yield 3

Number Of Ingredients 16

1/2 fresh chicken (chopped into small parts) or 4 pieces chicken
Marinade:
2 tbsp. soy sauce
1 tsp. dark soy sauce ( or 1 more tbsp. regular soy sauce)
2 tbsp. fish sauce
3 tbsp. sherry (cooking sherry works well too)
2 tbsp. brown sugar
1 tbsp. black peppercorns (crushed with pestle & mortar) or 1 tsp. coarsely-ground black pepper
10 cloves garlic (minced)
1 red chili (minced, to taste)
Dipping Sauce or Glaze:
2/3 cup rice vinegar (or another type of vinegar: white, white wine, or apple cider)
1/3 cup packed brown sugar
4 cloves garlic, minced
1 fresh red chili (minced) or 1/3 to 1/2 tsp. dried crushed chili or cayenne pepper
1 tbsp. fish 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 BBQ CHICKEN



Thai Bbq Chicken image

Provided by Food Network

Categories     main-dish

Time 12h45m

Yield 4 to 6 servings

Number Of Ingredients 13

2 stalks fresh lemon grass
2 tablespoons chopped fresh ginger
2 tablespoons chopped cilantro
1 1/2 cups light soy sauce
1 tablespoon sugar
1 teaspoon freshly ground black pepper
2 tablespoons red curry paste
2 pounds chicken breasts and thighs, on the bone
1 tablespoon finely chopped chiles
1/2 cup white vinegar
1 teaspoon salt
2 tablespoons sugar
1 teaspoon finely chopped very fresh garlic

Steps:

  • Remove the grassy tops of the lemon grass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over, then chop. Combine marinade ingredients in blender, process until smooth and pour into a nonreactive bowl. Add chicken, turning to coat all over. Cover and refrigerate at least 4 hours or overnight.
  • Meanwhile, combine the sauce ingredients in a small saucepan and bring to a boil while stirring. Reduce heat and simmer 2 to 3 minutes, or until thickened slightly, then remove from heat.
  • Prepare grill or preheat broiler. Remove chicken from marinade, and grill or broil breasts and thighs until golden brown on all sides over high heat, starting chicken skin-side down first. Then move chicken to a medium hot part of the grill or broiler until cooked through, 20 to 30 minutes total. Serve with Sweet and Spicy Sauce.

BARBECUED THAI CHICKEN



Barbecued Thai chicken image

Try this Thai chicken next time you have a barbecue. The marinade is heady with exotic flavours and lemongrass stalks hold the spatchcocked chicken together

Provided by Barney Desmazery

Categories     Main course

Time 1h30m

Number Of Ingredients 10

medium chicken (about 1.5kg), spatchcocked
2 stalks lemongrass , kept whole
1 tsp black peppercorns
8 garlic cloves
large handful coriander stalks
1 stalk lemongrass , chopped
1 lime , juiced
3 tbsp Thai fish sauce
2 tbsp brown sugar
1 metal skewer undefined

Steps:

  • Crush the peppercorns using a pestle and mortar, then add the garlic and crush again. Add the coriander stalks and chopped lemongrass, and bash to a rough paste. Stir in the lime juice, fish sauce and sugar and mix until the sugar dissolves. Poke a metal skewer through the leg and breast on either side of the chicken (see our video on how to spatchcock a chicken), then replace with a lemongrass stalk. Sit the chicken in a dish and pour over the marinade - squelch it around so the bird is completely coated, then cover and chill in the fridge for as long as possible or overnight.
  • Remove the chicken from the fridge an hour before cooking. Set a lidded barbecue up for indirect cooking with a foil drip tray on the coal-free side. When the coals are very hot, lay the chicken, bone-side down, over the coal-free side, with the legs closest to the coals.
  • Cover with the lid and arrange the vents for maximum air circulation. Cook the chicken for 50 mins-1 hr until a thermometer reads 70C (or a little higher) when stuck into the thickest part of the thigh or the juices run clear. Poke the coals about so they flare up again, then, using a pair of tongs, carefully flip the chicken, so it's skin-side down over the coals. Cook until the skin has browned and the thermometer reads 75C. Lift onto a board, leave to rest for 10 mins, then remove the lemongrass and carve.

Nutrition Facts : Calories 441 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 2.6 milligram of sodium

THAI-STYLE GRILLED CHICKEN THIGHS



Thai-Style Grilled Chicken Thighs image

This is my first recipe - please be kind! My kids love it and when I take it to a BBQ everyone wants the recipe. It is a variation on one I found in epicurious a while ago. It is very easy and very yummy!!

Provided by barb63

Categories     Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

12 boneless skinless chicken thighs
1/3 cup chopped fresh basil
1/3 cup chopped fresh coriander (cilantro)
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon minced chili
1 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
1 1/2 tablespoons olive oil
1 1/2 tablespoons brown sugar

Steps:

  • Combine all ingredients except chicken in a bowl.
  • Mix thoroughly.
  • Add chicken and leave to marinate at least one hour, preferably longer.
  • Grill chicken on the BBQ, hotplate or in the griller until golden brown and cooked through.
  • Ususlly you would expect 12 thigh fillets to feed 4 to 6 people- in my family the kids eat 4 each so this recipe serves 3.

Nutrition Facts : Calories 327.1, Fat 13.4, SaturatedFat 2.9, Cholesterol 172.5, Sodium 1108.8, Carbohydrate 7.3, Fiber 0.4, Sugar 5.5, Protein 42.3

THAI MUSLIM-STYLE GRILLED CHICKEN



Thai Muslim-Style Grilled Chicken image

This saffron-based Thai grilled chicken recipe is inspired by the grilled chicken served at Jeerapan, a 77-year-old restaurant in Bangkok, Thailand.

Provided by Leela Punyaratabandhu

Categories     Chicken     Garlic     Cilantro     Coriander     Cumin     Cardamom     Pineapple     Vinegar     Jalapeño     Pepper     Saffron     Rice

Yield 4 servings

Number Of Ingredients 30

Marinade
1 3½-4-lb. whole chicken
3 tsp. white or black peppercorns
6 garlic cloves
2 cilantro roots, chopped, or 2 Tbsp. (heaping) finely chopped cilantro stems
3 Tbsp. (packed) light brown sugar
2 Tbsp. fish sauce
4 tsp. ground turmeric
1 Tbsp. kosher salt
2 tsp. ground coriander
2 tsp. ground cumin
1 tsp. ground cardamom
Sauce
½ cup (packed) chopped fresh ripe pineapple
¼ cup distilled white vinegar or apple cider vinegar
6 large garlic cloves, finely chopped
3 red jalapeños or serrano chiles, seeds removed, finely chopped
¼ cup granulated sugar
1 tsp. kosher salt
½ tsp. freshly ground white pepper
Chicken and assembly
1 tsp. (lightly packed) saffron threads or 1 tsp. ground turmeric
2 tsp. granulated sugar
1 tsp. kosher salt
⅓ cup virgin coconut oil
Vegetable oil (for grill; optional)
1 Tbsp. coarsely chopped cilantro
Cooked jasmine rice, coconut rice, or sticky rice (for serving)
Special equipment
A spice mill or a mortar and pestle

Steps:

  • Marinade
  • Spatchcock chicken the Thai way by placing it breast side up on a large cutting board. Using a sharp, heavy knife and working just to the side of the center of the breast, cut down through to the breastbone (do not cut all the way through to the backbone). Now that the path has been created, use the same knife-or, easier, a sturdy pair of kitchen scissors-to make a clean cut all the way through the breastbone and anything else that is still connecting the 2 sides of the breast together. Open up chicken and turn skin side up. Press down on chicken to flatten. Pat thoroughly dry.
  • Grind peppercorns in a spice mill or a mortar and pestle. Transfer to a food processor or leave in mortar and pestle and add garlic, cilantro roots, brown sugar, fish sauce, turmeric, salt, coriander, cumin, and cardamom and process or pound until smooth. Coat chicken completely in marinade, pressing to adhere and working into nooks and crannies. Place in a large bowl and cover with a plate. Let chill at least 12 hours and up to 24 hours.
  • Let chicken sit at room temperature 1 hour before grilling or baking.
  • Sauce
  • Purée pineapple and vinegar in a food processor or blender until smooth. Transfer to a small saucepan and add garlic, jalapeños, granulated sugar, salt, and pepper. Bring to a boil over medium heat, then reduce heat so sauce is at a simmer and cook until thick and smooth (consistency should be similar to cocktail sauce), about 5 minutes.
  • Chicken and assembly
  • Grind saffron to a fine powder in a spice mill or a mortar and pestle. Transfer to a small saucepan and add granulated sugar, salt, and ¼ cup water and cook over medium heat just until heated through and small bubbles appear around the edges of the pan. Whisk in coconut oil and remove from heat.
  • If using a grill, 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); oil grate. Arrange chicken, skin side up, on cooler part of grill. Close lid and grill, rotating chicken but keeping skin side up every 5-10 minutes, until skin looks dry and golden brown and an instant-read thermometer inserted into thickest part of breast and thighs registers 130°-140°, 35-40 minutes. If using charcoal and your coals are dying, start a new chimney of coals 15 minutes before this point so you are ready for the next step.
  • Uncover grill and increase heat to high (add more coals for a charcoal grill). Brush one fourth of basting liquid over skin and turn chicken over, positioning over direct heat on the hot side of the grill. Grill, brushing half of remaining basting liquid over bone side of chicken, until skin is browned and lightly charred in spots, about 3 minutes. (Watch carefully as this can happen quickly.) Turn chicken over and return to cooler side of grill. Brush skin with remaining basting liquid. Cover grill and continue to grill chicken until thermometer inserted into thickest part of breast registers 160° and thickest part of thighs registers 165°, 10-15 minutes longer.
  • If using an oven, place a rack in bottom third of oven and preheat to 350°. Place chicken, skin side up, on a wire rack set inside a rimmed baking sheet. Brush one third of basting liquid over skin. Bake, rotating baking sheet every 10 minutes, until an instant-read thermometer inserted into thickest part of breast and thighs registers 130°-140°, 35-40 minutes.
  • Increase oven temperature to 450°. Brush remaining basting liquid over skin and continue to bake, rotating baking sheet halfway through, until skin is crisp and charred and thermometer inserted into thickest part of breast registers 160° and thickest part of thighs registers 165°, 10-15 minutes longer.
  • Transfer chicken to a cutting board and let rest at least 15 minutes. Carve up further as desired.
  • Top dipping sauce with cilantro. Serve chicken with rice and dipping sauce alongside.
  • Cook's Note
  • If you cook the chicken in the oven, using the dhungar method to perfume the finished chicken with the scent of smoky ghee is highly recommended.

THAI BARBECUE CHICKEN W/ SPICY DIPPING SAUCE



Thai Barbecue Chicken W/ Spicy Dipping Sauce image

A simple tasty way to grill chicken (or pork loin!). This comes from the Hot Sour Salty Sweet cookbook. I usually serve it with sticky rice and stir fried veggies, but it's very versatile! Use less or more crushed red pepper flakes according to your taste--this can get quite fiery!

Provided by velorutionista

Categories     Chicken Breast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

2 teaspoons black peppercorns
5 large garlic cloves, minced
1 pinch salt
1 tablespoon coriander seed (OR 3 T. fresh coriander root)
3 tablespoons Thai fish sauce
2 lbs boneless chicken breasts, cut into strips (can also use 2 lbs. chicken wings)
1/2 cup rice vinegar (or cider vinegar)
1/2 cup sugar
1 1/2 teaspoons crushed red pepper flakes (or to taste)
2 large garlic cloves, minced

Steps:

  • To make the sauce, bring vinegar to a boil in small non-reactive sauce pan. Add sugar and stir till dissolved. Reduce heat to medium and let simmer 5 minutes. Add 2 cloves garlic and crushed red peppers. Cool to room temperature and pour into glass jar. Leftovers will keep in the fridge for a couple weeks.
  • To make the meat, combine peppercorns, 5 cloves garlic, coriander seed, and fish sauce in mini food processor. Whir till a lumpish paste forms (if needed, finish grinding with a mortar and pestle). Spread paste over chicken and cover. Marinate in the refrigerator for several hours.
  • Preheat a grill or broiler. Thread meat onto skewers and grill for 3-4 minutes on a side. Serve with dipping sauce.
  • Marination time not included in time to make.

Tips:

  • Use authentic Thai ingredients: This will give your dish the best flavor. Look for ingredients like lemongrass, kaffir lime leaves, and galangal at your local Asian grocery store.
  • Marinate the chicken overnight: This will help the flavors to penetrate the chicken and make it more tender.
  • Cook the chicken over medium heat: This will help to prevent the chicken from drying out.
  • Use a meat thermometer to ensure that the chicken is cooked through: The internal temperature of the chicken should reach 165 degrees Fahrenheit.
  • Serve the chicken with your favorite Thai dipping sauce: Some popular options include sweet chili sauce, peanut sauce, and cucumber-chili sauce.

Conclusion:

This Thai-style barbecued chicken recipe is a delicious and easy way to enjoy a taste of Thailand. The chicken is marinated in a flavorful blend of Thai spices and herbs, then grilled to perfection. Serve it with your favorite Thai dipping sauce and enjoy!

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