Thai Grilled Chicken Recipe

grillmag April 27, 2016 0
Thai Grilled Chicken Recipe


  • 2lb / 1 kg chicken thigh fillets (skinless, boneless) (Note 1)
  • 1 large lemongrass stalk, white part only very finely chopped (about 2 tbsp) (Note 2)
  • 6 cloves garlic, minced
  • 2 tbsp lime juice
  • 2 tsp finely chopped red chili (optional but recommended)
  • 3 tbsp fish sauce
  • 2 tbsp Chinese cooking wine, sherry or sake (Japanese cooking wine)
  • 1 tsp sesame oil (optional)
  • 3 tbsp brown sugar or palm sugar
  • 2 tbsp honey (or 1 tbsp brown sugar)
  • ½ tbsp black pepper
To Serve
  • Lime wedges
  • Red chili, finely sliced (optional)
  • Cilantro / coriander leaves (optional)


  1. Place Marinade ingredients in a large ziplock bag. Massage to mix.
  2. Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
  3. Remove chicken from the Marinade and discard the Marinade (unless baking in the oven – refer Note 3).
  4. Heat the outdoor grill on medium high. Or heat ½ tbsp oil in a non stick pan over medium high heat on the stove.
  5. Cook the chicken until golden brown – around 3 minutes each side.
  6. Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.

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