thai barbecued chicken
We Have This For Dinner at Least Once Every Couple of Months with Coconut Milk Rice. It's Just A Very Tasty Dish and Looks Good for Guests As Well and My Kids Love It!
prep time
4 Hr 20 Min
cook time
35 Min
method
---
yield
6 serving(s)
Ingredients
- 2 1/2 - 3 pounds chicken,cut into 8 pieces or 8 thighs bones left in
- 1 cup coconut milk
- 1/3 cup nam pla (nam pla is available at asian and indian markets, it's asian fish sauce)
- 1/4 cup fresh lime juice
- 4 cloves garlic, minced
- 2 - shallots, minced
- 4 tablespoons (maggi) thai sweet chili sauce
- - kosher salt and freshly ground black pepper to taste
- 1/2 teaspoon red pepper flakes
- 1/2 cup chopped fresh cilantro
- 1 1/2 tablespoons sugar
- 2 - scallions, trimmed and minced
- - and a few fresh lime slices for garnish
How To Make thai barbecued chicken
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Step 1Combine the Coconut Milk, Nam Pla, Lime Juice, Garlic, Shallots, Thai Sweet Chili Sauce, Red Pepper Flakes, Sugar, Cilantro and Salt and Pepper to Taste in a Blender and Blend Until Smooth Put the Chicken In A Large Nonreactive Bowl or baking Dish. Pour the Mixture Over the Chicken and Marinate for 4 Hours in the Refrigerator, Turning the Chicken Occasionally.
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Step 2Prepare A Gas or Charcoal Grill. When the Fire is Medium-Hot, and/or The Coals Are Covered with a Light Coating of Ash and Glow Deep Red, Put the Chicken on the Grill, Bone Side Down. Cover and Cook for About 15 Minutes. Turn and Cook, Skin Side Down, Covered, Until the Juices Run Clear, 12 to 15 Minutes.
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Step 3Transfer the Chicken to A Platter, Garnish with the Scallions and Serve at Once. "Coconut Milk Rice" Will Also Be Posted in My Recipes :) https://www.justapinch.com/recipes/side/rice-side/coconut-milk-rice.html
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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