Thai Barbecued Chicken

Tami Conklin


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!

★★★★★ 2 votes
4 Hr 20 Min
35 Min


2 1/2 - 3 lb
chicken,cut into 8 pieces or 8 thighs bones left in
1 c
coconut milk
1/3 c
nam pla (nam pla is available at asian and indian markets, it's asian fish sauce)
1/4 c
fresh lime juice
4 clove
garlic, minced
shallots, minced
4 Tbsp
(maggi) thai sweet chili sauce
kosher salt and freshly ground black pepper to taste
1/2 tsp
red pepper flakes
1/2 c
chopped fresh cilantro
1 1/2 Tbsp
scallions, trimmed and minced
and a few fresh lime slices for garnish

How to Make Thai Barbecued Chicken


  • 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.
  • 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.
  • 3Transfer the Chicken to A Platter, Garnish with the Scallions and Serve at Once.

    "Coconut Milk Rice" Will Also Be Posted in My Recipes :)
    Coconut Milk Rice

Printable Recipe Card

About Thai Barbecued Chicken

Course/Dish: Chicken, Rice Sides
Other Tag: Healthy
Hashtags: #BBQ, #thai