This grilled chicken is made with a very flavorful (and healthy!) Thai marinade, and can either be grilled or baked in your oven. Although you can use skinless chicken breast, in Thailand the skin is always left on, and I find this adds to the flavor and succulence of the dish. The marinade is easily stirred together or blitzed in a food chopper/processor, then just slather it on the chicken. This dish is equally delicious whether grilled or baked, as the marinade provides an incredible array of flavors with every bite. ENJOY!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- SERVES 2-4
- 2-4 quater-chicken pieces, OR any chicken thigh/breast meat (preferably with skin)
- THAI MARINADE:
- 1-2 cloves garlic, minced
- 2-3 Tbsp. finely minced lemongrass, fresh or frozen (available at Asian food stores)
- 3 Tbsp. vegetable oil, OR 3+1/2 Tbsp. coconut milk* (see grilling tip below)
- 1/2 tsp. ground white pepper (available in the spice aisle of most supermarkets)
- 1/2 tsp. ground black pepper
- 1 tsp. sea salt
- 1/4 tsp. turmeric
- 1 fresh red chili, minced, OR 1/2 to 3/4 tsp. dried crushed chili
- 1/2 tsp. regular chili powder
- 1 Tbsp. fish sauce
- 3 Tbsp. brown sugar
Preparation:
- Place all marinade ingredients together in a mini food chopper or food processor. Blitz to create a spicy Thai marinade. (If you do not have a food processor, mince all ingredients well and stir together. Or you can use a pestle & mortar to pound and grind up this marinade, adding the liquid ingredients last.)
- Slather this marinade all over the chicken pieces (if chicken comes with skin, leave it on, as this will add to the finished flavor of the dish).
- Place in the refrigerator to marinate at least 30 minutes, or up to 24 hours (longer is better).
- Grill the chicken until well golden-brown on the outside and the juices run clear. *Grilling Tip: If you're worried about flare-ups and/or smoke when you grill, use coconut milk instead of oil in the marinade.
- To bake the chicken: Preheat oven to 350 degrees. Marinate the chicken, then lay the pieces out (together with all the marinade) in a flat lasagna-like baking dish/pan. Bake uncovered for 1 hour at 350 degrees, or until well cooked.
- Serve with rice or potatoes and ENJOY!
