Best Thai Garlic Chicken Recipes

THAI HONEY - GARLIC CHICKEN WINGS

Steps:

• 1. Take the chicken wings & split them . Discard the tips . I try to buy them already done . Next in a large bowl or extra large ziplock bag , add the vegetable oil, half the lime juice, garlic, ginger, thai garlic chili sauce, & salt & pepper. Mix ingredients together. Next add the chicken wings to marinade . Place covered in the bowl , or place the sealed ziplock bag in the refrigerator. Let sit for at least 1 hour. ( It's better if it's left overnight.)
• 2. Once the chicken has marinated for 1 hour , remove from the refrigerator & if not already in a ziplock bag , tranfer to one. Add the flour to the bag & shake the wings until they are thoroughly coated. ( No wet spots. )
• 3. Preheat the oven to 400 degrees fahrenheit or 200 Celsius . Use a large baking sheet & lightly oil. Next shake off the excess flour on the wings & arrange them on the baking sheet. Try not to crowd the pan . Bake for 25 - 30 minutes on each side until golden.
• 4. When the wings are baking for the 2nd half hour get a sauce pan ready for the glaze. Add to the saucepan the rice wine vinegar, the rest of the garlic , ginger, lime , & thai garlic chili sauce. Next , add the brown sugar & honey & whisk together. On medium high heat , slowly bring to a boil. Once the glaze starts to boil, bring the heat down to simmer for 10 minutes then turmn off the heat & let the glaze cool down slightly.
• 5. When the wings are done take them out of the oven & slowly pour the glaze to coat all the wings. Place UNCOVERED in the oven ( heat off ) & let them sit for about 3-5 minutes until glaze is absorbed a little bit. Sprinkle with sesame seeds (optional ) & serve immediately with rice or fries or nothing at all . Take them for lunch the next day too. But you may have to share. Enjoy.

KAI YANG (THAI GARLIC CHICKEN)

Steps:

• Cut the chicken into serving pieces as follows: Separate main wing bones from the second wing bones; cut the breast halves from the carcass and cut them, with the skin, into two-inch cubes; cut each thigh in half across the bone to make four pieces; remove the legs, chop off and discard the leg end bones.
• Combine the coriander, lemon juice, peppercorns and garlic in a mixing bowl. Add the chicken pieces and blend well with the spice mixture. Let stand at least one hour at room temperature or overnight in the refrigerator.
• Preheat a charcoal grill for barbecuing. Add the chicken pieces and cook, turning often, until done. The boneless pieces will cook in about 10 minutes or less. The pieces with bone in will cook in about 20 minutes or longer.

THAI GARLIC CHICKEN

Steps:

• Cut gashes into chicken, through skin if present
• Mix all the ingredients for the marinade in a deep glass bowl
• Put the chicken pieces in the bowl, making sure to coat each piece thoroughly and press into gashes
• Cover and leave the chicken in the marinade at least 2 hours; mix it around at some point during this time using 2 forks
• Next cook the chicken with the cashews and mushrooms in a foil-lined oven pan at the top of a hot oven (250c) for 20-30 minutes, or grill/broil it, or cook on the BBQ at medium heat for 15-20 minutes until cooked through
• Keep basted with the marinade while cooking
• Serve with buttered rice, perhaps some wild rice mixed in, along with fresh greens and a salad

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.

THAI GARLIC CHICKEN

Steps:

• Cut gashes into chicken, through skin if present.
• Mix all the ingredients for the marinade in a deep glass bowl.
• Put the chicken pieces in the bowl, making sure to coat each piece thoroughly and press into gashes.
• Cover and leave the chicken in the marinade at least 2 hours; mix it around at some point during this time using 2 forks.
• Next cook the chicken in a foil-lined oven pan at the top of a hot oven (250c) for 20-30 minutes, or grill/broil it, or cook on the BBQ at medium heat for 15-20 minutes until cooked through.
• Keep basted with the marinade while cooking.
• Serve with buttered rice, perhaps some wild rice mixed in, along with fresh greens and a salad.

THAI GARLIC PEPPER CHICKEN RECIPE - (3.8/5)

Steps:

• Rinse and cut the chicken into bite-sized pieces (see picture). Smash the garlic lightly with the side of a knife. Remove the skin if not using thin-skinned Thai garlic. Heat the oil in a pan until very hot. Add the garlic and keep stirring so it doesn't burn. When (very) lightly browned, add the chicken (or meat, or whatever you're using!). Cook until done (not raw). If it gets dry and sticky, add some water to the pan about 1-2 tablespoons at a time. Add the palm sugar, fish sauce and pepper. You may need to add a bit more water here so that it mixes well. Mix well and serve on rice (for a one-dish meal), or in a plate (to share with friends). Garnish with cilantro. Note: If making a vegetarian version - pre-fry the tofu first until browned, remove, then start with step 2. Substitute the fish sauce for :white soy sauce:.

GARLIC PEPPER CHICKEN - MIX BOWL THAI (GAI TOD KRATIEM PRIK TAI)

Steps:

• Combine chicken, minced garlic, ground white pepper, soy sauce, salt, oyster sauce, and sugar in a bowl and mix thoroughly.
• Allow to marinate for at least 1/2 an hour in the refrigerator.
• Preheat a frying pan over high heat and add peanut oil.
• Heat oil for 2 minutes and place the marinated chicken pieces in the pan.
• Cook for 5-10 minutes.
• Drain left over oil from chicken (I usually just poor the oil into a can and keep the chicken in the pan) on paper towels.
• serve with jasmine rice or sticky rice, lettuce leaves, and cucumber slices.

TANGERINE -GARLIC GRILLED THAI CHICKEN

Steps:

• Heat oven to 325 f. Heat grill to medium heat. Prepare garlic for roasting by peeling off the dry outer skin to expose individual cloves. Place in an oven-proof dish and roast for 1 hour until the cloves are soft. Squeese cloves from garlic head and mix with olive oil, butter and paprika, set aside. In a large bowl, mix together all marinade ingredients. Rinse chicken and with your fingers, carefully separate the skin from the chicken making a pocket. Place chicken (skin side up)in a roasting pan and spoon the marinade under the skin. Spoon the remaining marinade over the top of the ckicken. Increase oven temperature to 375 f. Bake the chicken for 30 minutes, remove from oven and finish off on the grill (6-7 minutes per side) until chicken has cooked through and the skin is crispy. While chicken is grilling, frequently baste chicken with garlic basting paste. Before serving, cut each chicken half in two pieces. To make the sesame noodles, mix together sesame oil, garlic, ginger, brown sugar, peanut butter, vinegar, soy sauce, and water. Blend until incorporated and pour over noodles. Mix well and chill for a minimum of one hour, tossing occasionally. Before serving, sprinkle with green onions, peanuts and sesame seeds.