Tasty, authentic Thai street food anyone? These deliver BIG time on flavor using fresh lemongrass and fish sauce in the marinade.
It may be raining off and on here in San Diego, flood warnings and all, but in between a break I hit the grill because I NEEDED this one. The broiler just would not do. I wanted that bit of char you only get from a grill, but am sure the broiler would be fine, too.
I just needed an excuse to get out into the yard really. 🙂
This Thai Grilled Chicken is often on rotation here at Chez Aladin and we served it up once when Dave’s mom Shirley came to visit last June. It was a hit! Originally this recipe hails from Nagi over at Recipe Tin Eats. This Thai Grilled Chicken is a beauty, and as she says it’s, “so good that it almost converted a vegetarian.” Trust me now?
For the life of me I can’t believe I never posted this one previously, but here it is and I hope you find it as addicting in flavor as we do. With fresh lemongrass and fish sauce, this is a keeper.
What got me to try this was not only the amazing photos, but the statement where she said “it stays on the side of authentic and is not westernized.” I like to get as authentic as I can with my cooking and this delivered like most of her recipes do.
I use the lemongrass paste you can pick up in a tube in the refrigerated section of the vegetable section in your market. If you can’t find that, use 1 large lemongrass stalk, the white part only, and chop fine.
Feel free to use breast meat, but I find the chicken thigh has more flavor and use them here. I’ve also added some chili paste into the marinade when I baste if you like a little more heat. Enjoy!
Adapted from Nagi at RecipeTinEats - Thai Grilled Chicken.
- 2 lbs chicken thighs, boneless & skinless
- 2 tbsp lemongrass paste
- 6 cloves garlic, smashed and minced
- 2 tbsp fresh lime juice
- 2 tsp red chili flakes
- 3 tbsp fish sauce
- 2 tbsp Chinese cooking wine, sherry or sake
- 1 tsp sesame oil
- 2 tbsp brown sugar
- 2 tbsp honey
- ½ tsp white pepper
- Lime wedges
- 1 tsp sesame seeds
- Red chili, finely sliced (optional)
- Cilantro leaves
- Whisk together the marinade ingredients. Add the chicken to a Ziploc bag and pour in marinade. Massage to spread the marinade over all the chicken and marinate for a minimum of 3 hours, but preferably overnight.
- Get grill to medium high (350°F). Remove chicken from the marinade and set aside.
- Cook the chicken for about 3 minutes each side. Bate with marinade on each side before turning.
- Remove from grill and allow to rest for a few minutes before Garnish with sesame seeds, fresh chiles, cilantro and serve with lime wedges and steamed rice.