Barbequed Thai Style Chicken Recipe - Allrecipes.com
Barbequed Thai Style Chicken Recipe
  • READY IN 4+ hrs

Barbequed Thai Style Chicken

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    4 hrs 15 mins

Directions

  1. 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.
  2. Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
  3. Preheat grill for high heat.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Delicious Thai Taste. My family thought it tasted just like they ordered it from their favorite Thai Restaurant. I served the chicken with Peanutty Noodles.

 
Most Helpful Critical Review
Jan 25, 2004

Mixed reviews in our house- I thought this was much to sweet and didn't have the balance of sweet and spicy I so enjoy with Thai food. I recommend making it hotter or adding garlic or something.

 

75 Ratings

Jun 08, 2004

I was in a hurry to cook dinner and picked this recipe based on everyone else's great reviews. We all loved the chicken, although my husband and I enjoyed it more than the kids. Will definetly make again. Have been wondering why the recipe calls out for *breast halves, chopped*. Why chopped? Also, the directions call it *coriander paste* - where is the coriander in the ingredients??6/7/04-I made this recipe again last night and pleased to see recipe was corrected based on my input. This time I used boneless chicken breasts and they were fantasic. Also, instead of fish sauce - I use soy sauce. Thank you again for a *10* recipe.

 
Jan 25, 2004

Excellent chicken! I thought the cilantro would be overpowering, but it wasn't. The taste was delicious and even my picky pre-teen children loved it. I used boneless chicken breasts, grilled about 7 minutes per side and they turned out moist and tender. I'd serve this to even the pickiest eaters because the taste is so flavorful.

 
Jan 25, 2004

Excellent recipe but DEFINITELY wear gloves while handling the peppers and the completed marinade. I didn't and ended up soaking my hands in cold/ice water for hours!

 
Jul 25, 2005

I mixed the marinade in a ziplock bag and then added fresh chicken then put in deep freezer to take camping. It took a day or so to thaw in the cooler and was great on the grill however I did use a disposable tin tray to cook on, the marinade has a bright yellow color and would be a mess to clean off the grill or anything like clothing. I served it with a sesame ginger pasta salad and it was a nice change from meat and potato's.

 
Jan 25, 2004

Wow! We've made this a couple times and LOVE it! Next time I'm going to put it on skewers to make grilling easier. (The smaller pieces are tastier, but they're hard to grill.)

 
Jan 25, 2004

Wasn't sure what part of the cilantro to use, so I just used mostly leaves, and probably not quite enough. I was a little concerned about an overwhelming cilantro flavor, but that was NOT a problem. We couldn't find "red hot chile peppers", so I used one "hot cherry pepper" (small, red, shaped like a habanero). They aren't too hot, but have a great flavor. Used 3 b/s chicken breasts, and grilled over high heat for a total of about 20 minutes; we kind of burned it, but wow, it was still really, really good! Just a tiny amount of heat. My husband suggested roasting the peppers next time, which would really increase the intensity of the peppers. Also, we used powdered coconut milk, which is REALLY convenient, and tasted just a good as freshly made or canned.

 

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Nutrition

  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 5.9 g
  • 2%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 32.8 g
  • 66%
  • Sodium
  • 705 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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