Best Thai Bbq Chicken Recipes

CHICKEN THAI BBQ/GRILLED CHICKEN

Steps:

• 1.Combine all marinade ingredients in a bowl and stir well to dissolve the sugar.
• 2.Add chicken parts or thighs, turning several times to ensure the chicken is covered with marinade.
• 3.Cover and place in the refrigerator to marinate while you heat up the grill and prepare the dipping sauce. OR allow chicken to marinate overnight, or up to 24 hours.
• 4.To make the dipping sauce/glaze, place all the dipping sauce/glaze ingredients in a sauce pan. Stir and bring to a boil.
• 5.Reduce heat to medium-low. Allow sauce to simmer for 10-15 minutes, stirring occasionally. The sauce will thicken as it cooks and become tangy - a mixture of sweet, sour, salty, and spicy.
• 6.Tip: this sauce can be served warm, at room temperature, or cold, so you can easily make it ahead of time and keep in the refrigerator until needed.
• 7.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.

THAI STYLE BBQ CHICKEN

Steps:

• In a medium nonporous bowl, combine the garlic, ginger, lime zest, lime juice, crushed red pepper flakes, water, soy sauce, Worcestershire sauce and sugar. Mix well and place the chicken in the sauce, turning several times to coat. Cover and marinate in the refrigerator for 4 to 24 hours.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Grill chicken over high heat for 6 to 8 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.

THAI BBQ CHICKEN WINGS

Steps:

• Mix all 'Marinade' ingredients together in a small bowl. Stir well to dissolve sugar.
• Place wings in a large bowl and pour sauce over. Stir well to coat chicken with sauce. Allow wings to marinate 10 minutes or longer while you heat up the grill (up to 24 hours).
• Grill the wings, basting them once each side with some of the leftover marinade from the bottom of the bowl. OR cook them in your oven (see next instructions).
• To Cook Wings Indoors: Place wings in a baking dish and bake in a preheated oven at 350 degrees for 30 minutes. Then turn oven to "Broil" setting. Transfer wings to baking sheet and place wings on one of the higher racks in your oven. Watch the wings carefully, as they can easily burn. Turn them every 5 minutes for 15-20 minutes, or until glossy and browned. Baste them once with leftover marinade from the bottom of the bowl.
• Serve the wings as is, or with rice on the side. ENJOY!

THAI TERIYAKI BBQ CHICKEN KABOBS

Steps:

• Combine Teriyaki Marinade and Sauce, garlic, pepper, and curry powder in a large bowl.
• Marinade chicken in a zipper-lock bag with onions and bell peppers, for about 4 hours to overnight.
• Skewer the items in the order of chicken, onion, then bell pepper.
• Heat grill to medium high, lightly oil the grill. Cook skewers turning occasionally for about 12-15 minutes until cooked through. Glaze generously with Less Sodium Teriyaki Marinade and Sauce right before cooked through.
• Serve with Kikkoman Thai Style Chili Sauce.

THAI BBQ CHICKEN

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.

THAI BBQ GARLIC PEPPER CHICKEN (GAI YANG)

Steps:

• 1. Make several slices into each chicken thigh to allow marinade to absorb better.
• 2. Mix garlic and salt into a smooth paste.
• 3. In a flat dish or large ziplock bag(s), combine garlic, peppercorns, cilantro and lime juice.
• 4. Place chicken in marinade and rub the mixture into the the chicken well.
• 5. Marinate overnight.
• 6. TIP: Place chicken on the part of the grill with no flames with the other half of the grill with medium to high flames and close the lid. This will partially bake the chicken while reducing the chance of burning due to flare ups. When almost done (after approximately 20 minutes), open the lid and finish cooking over the flame to crisp the outside of the thighs.

CHICKEN CURRY - BBQ THAI CHICKEN SALAD

Steps:

• cut up chicken. Combine milk and whisk in curry. Add lime juice, fish sauces, garlic, cilantro and sugar; mix well. Add chicken - refrig. overnight. On prepared grill place chicken and cook until done. Cool and cut into strips On individual plates, arrange leccue leaves. Mix together shredded letuce, bell pepper and mint; portion equally onto red lettuce. Place chicken strips on top. Sprinkle with peanuts and serve with Sweet/Sour Cilantro Dressing dressing: mix 2/3 c. rice vinegar, 1/4 c. sugar, 1/4 c. minced cilantro, 1/4 t. salt, 1/2 t. chili paste and 1/3 c. canola oil. stir.

BBQ THAI PEPPERED CHICKEN

Steps:

• Prick the thighs all over.
• Blend the garlic, ginger, coriander and peppercorns to a paste.
• and rub into the chicken.
• Wrap in plastic and place in fridge for at least 2 hours.
• Mix soysauce& oil.
• Baste the chicken with the soy mixture.
• BBQ over medium heat until the outside is crisp and the inside is cooked.
• Brush with soy while cooking (apprx 20-25 minutes, Depends on the size of the thighs).