This grilled chicken recipe is truly bursting with all the flavor and exquisiteness of Thai cooking! Marinated in a garlicky sweet and sour sauce, the chicken pieces are then easily barbecued or oven-baked to perfection. Add my special homemade Thai sauce as either a dipping sauce or a glaze, and this dish will be the life of your dinner or lunch party! A Classic Thai BBQ chicken recipe you will want to keep in your recipe files - perhaps for life!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- SERVES 2 (Double the recipe for 4 or more people)
- 1/2 fresh chicken, chopped into small parts, OR 4-8 fresh chicken thighs
- 2 Tbsp. soy sauce
- 1 tsp. dark soy sauce (OR 1 more Tbsp. regular soy sauce)
- 2 Tbsp. fish sauce
- 3 Tbsp. sherry (cooking sherry works well too)
- 2 Tbsp. brown sugar
- 1 Tbsp. black peppercorns, crushed with pestle & mortar, OR coursely ground with coffee grinder or pepper mill
- 10 cloves garlic, minced
- DIPPING SAUCE or GLAZE:
- 1/2 cup rice vinegar (OR other type of vinegar: white, white wine, or apple cider)
- 1/3 cup brown sugar, lightly packed
- 4 cloves garlic, minced
- 1-2 fresh red chilies, minced OR 1/3 to 1/2 tsp. dried crushed chili OR cayenne pepper
- 1 Tbsp. fish sauce
- 1 Tbsp. soy sauce
- Combine all marinade ingredients in a bowl and stir well to dissolve the sugar.
- Add chicken parts or thighs, turning several times to ensure the chicken is covered with marinade.
- 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.
- To make the dipping sauce/glaze, place all the dipping sauce/glaze ingredients in a sauce pan. Stir and bring to a boil.
- 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.
- 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.
- 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.
To Cook Chicken in Your Oven: Place chicken pieces on a grill pan or on a baking sheet lined with foil. Bake at 375 degrees for approximately 45 minutes, or until chicken is nearly done (thicker pieces may need slightly longer, while small or thin pieces may cook faster).
- Turn oven to the "broil" setting (on "high" if you have a choice), and move chicken to one of the upper racks of your oven. Baste both sides of chicken with the leftover marinade, or with a little of the dipping sauce, then broil 3-5 minutes per side, or until fully cooked (stay near the oven for this process, or chicken may burn).
- Serve with the dipping sauce on the side, OR spoon a little sauce over each piece of chicken as a glaze before serving. This dish goes well with a salad or serve with rice. ENJOY!