This Thai version of Honey Garlic Chicken turns ordinary chicken breast or thigh into an amazing-tasting meal, plus it's easy to make. Here I've grilled it, but it's just as wonderful baked in the oven (both methods included here). Makes a great dinner served together with rice or over a salad, or whatever side dishes you desire. It's the marinade that makes this recipe so good - and you can use this same marinade for other grilled or baked dishes as well, including all types of fish and seafood. Great for serving guests too, as the sauce is mild enough even for kids and those with sensitive stomachs. ENJOY!
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: SERVES 4-5
- For Grilling: 4 boneless chicken breasts or 6-8 thighs; For Baking: 4-5 quarter chicken pieces
- THAI HONEY-GARLIC MARINADE:
- 3 Tbsp. minced fresh lemongrass OR ready-prepared frozen/bottled lemongrass (available in Asian stores)
- juice of 1+1/2 limes OR 1 lemon
- 6 Tbsp. fish sauce
- 7-8 cloves garlic, minced or finely chopped
- 1/4 to 1 tsp. dried crushed chili (chili flakes), to taste
- 5 Tbsp. liquid honey
- 1 cup coconut milk (not lite), OR substitute carnation evaporated milk
- Combine all marinade ingredients in a bowl or large measuring cup, stirring well with a fork or whisk to dissolve honey. Taste-test it, looking for sweet & sour, followed by salty/spicy flavors. If too sweet for your liking, add more lime or lemon juice; if not spicy enough, add more chili.
- Grilling Instructions: Lightly score one side of the chicken breast/thigh to allow more flavor into the meat. Pour over marinade, turning the pieces in the sauce to saturate. Marinate at least 15 minutes, or up to 24 hours covered in the refrigerator.
- Heat up your grill/BBQ, brushing grill surface with a little vegetable oil to keep chicken from sticking. Place marinated chicken pieces over the hot grill, brushing with leftover marinade the first few times you turn them. Chicken is nicely grilled when meat inside is opaque and can be easily sliced. Serve with Thai jasmine rice or over a salad. If you'd like a condiment or side sauce with this dish, Thai sweet chili sauce is very good (homemade or store-bought).
- Baking Instructions: Arrange chicken pieces directly in your baking pan and pour marinade over, turning pieces top-side down in the marinade. Set pan in the refrigerator at least 15 minutes or longer (up to 24 hours - cover if longer than 1 hour).
- Preheat oven to 350 degrees. Turn pieces right-side up, and season each piece with a little salt. Cover baking pan with foil, 'tenting' it over the chicken to avoid touching the skin. Bake 30-40 minutes, then remove from oven and add a little water in and around the pieces if pan is drying out. Return to oven for a total of 1 hour. Remove foil and return to oven 10 minutes, or long enough to turn skin golden. Serve with Thai jasmine rice or potatoes on the side and ENJOY! (Tip: my husband and I like to spoon some of the sauce from the pan over our rice as we eat, it's so good.)