Recipe by Skye
"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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fresh cilantro with roots
small red hot chile peppers, seeded and chopped
1 (3 pound)
chicken, cut into pieces
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.
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.
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.
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.
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!
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.
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.)
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Barbequed Thai Style Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 324
** Calories from Fat: 165
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