READY IN 4+ hrs

Barbequed Thai Style Chicken

Read Reviews (60)

"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." — Skye

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 4 hrs 15 mins

Footnotes

Approximate Grilling Times for Chicken and Poultry

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.

—Esmee

See full review »

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.

—MOLONEY

See full review »

70 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.

—MrsMom

See full review »

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.

—IM COOKIN

See full review »

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!

—KSAMOM

See full review »

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.

—ALBIANNE

See full review »

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.)

—SEOTTO

See full review »

Aug 29, 2005

I made this for a family barbecue and was worried that I was going to have too much left over since there was so much food including other meat dishes. It was the only dish that was cleaned right out. I used chicken thighs (skin on) and ignored all the fuss about cilantro roots etc. and just used two bunches of cilantro with the heavier stems and roots cut off and discarded. I used an entire can of good quality coconut milk for basting only because I didn't want to waste any and it created a wonderful coating. There are lots of flare-ups on the BBQ but all the flipping is worth the reward at the end. I will make this often.

—PATTYMCNAMARA

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Trini Style Chicken

Thai Grilled Chicken with Sweet Chile Dipping Sauce

Thai Style BBQ Chicken

Thai Style Chicken Pasta

Thai Grilled Chicken with Chile Dipping Sauce

Adobo Chicken with Ginger

Grilled Indian Chicken

Cilantro Chutney Chicken

Jamaican Jerked Chicken

Ainaa's BBQ Chicken

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.

Nutritional Information

Barbequed Thai Style Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 324
Calories from Fat: 165

% Daily Value *
Total Fat 18.3g 28 %
Saturated Fat 6.3g 31 %
Cholesterol 100mg 33 %
Sodium 705mg 28 %
Potassium 395mg 11 %
Total Carbohydrates 5.9g 2 %
Dietary Fiber 0.9g 4 %
Protein 32.8g 66 %
** Sugars 3.6g
Vitamin A 21 %
Vitamin C 59 %
Calcium 4 %
Iron 25 %
Thiamin 9 %
Niacin 106 %
Vitamin B6 29 %
Magnesium 18 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.