THAI GRILLED CHICKEN
Super Easy Thai Grilled Chicken marinated overnight and grilled until crispy on the outside and juicy on the inside!
Provided by Kelley Simmons
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- *Note: Prep time does not include marinating time*
- Add all of the ingredients except for the chicken to a medium bowl.
- Pour the marinade into a large ziplock bag reserving ¼ of the marinade for brushing on top before serving.
- Add in chicken and place in the refrigerator overnight or for a minimum of three hours.
- When you're ready to cook heat your grill to medium high heat.
- Cook for 5-10 minutes, flip and cook for an additional 5-10 minutes or until fully cooked.
- Brush the remaining marinade mixture on top of the chicken.
- Serve immediately with fresh cilantro, sesame seeds or lime wedges if desired.
Nutrition Facts : Calories 339.77 kcal, Carbohydrate 22.09 g, Protein 19.67 g, Fat 19.01 g, SaturatedFat 5.07 g, Cholesterol 110.74 mg, Sodium 1187.08 mg, Fiber 0.29 g, Sugar 18.77 g, ServingSize 1 serving
THAI GRILLED CHICKEN (GAI YANG)
The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour. But it really is fantastic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients are the lemongrass and fish sauce - don't omit or substitute these!
Provided by Nagi | RecipeTin Eats
Categories Barbecue BBQ Chicken Grilling
Time 16m
Number Of Ingredients 14
Steps:
- Place Marinade ingredients in a large ziplock bag. Massage to mix.
- 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).
- Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
- Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
- Cook the chicken until golden brown - around 3 minutes each side.
- Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.
CILANTRO CHICKEN AND SPICY THAI NOODLES
Provided by Aaron McCargo Jr.
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the chicken: Combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and place the chicken thighs on the pan, cooking for 4 minutes per side.
- For the noodles: In a medium saute pan over medium heat, add the canola oil. Add the ginger, lime zest and juice, garlic, red pepper flakes and chicken stock. Stir all to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer for 2 minutes.
- Place the noodles in a large serving bowl along with the carrots and crushed peanuts and toss well to combine. Add the cilantro chicken and serve.
THAI-STYLE GRILLED CHICKEN (GAI YANG) RECIPE
Thai-style grilled chicken, coated in a marinade flavored with cilantro, white pepper, and fish sauce, is one of the tastiest things you'll ever pull off your grill.
Provided by J. Kenji López-Alt
Categories Mains
Time 3h35m
Yield 4
Number Of Ingredients 10
Steps:
- Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside.
- Place chicken halves flat on a cutting board. Insert 2 metal skewers into each chicken half, running parallel through legs and breasts. Transfer chicken to a baking dish that just fits them. Rub on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to overnight.
- When ready to cook, light 1 chimney full of charcoal . When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
- Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 140°F (60°C), about 45 minutes. Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 3 minutes longer. (Be careful, as the skin is very prone to burning.) If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave lid off for longer than it takes to check temperature, or chicken will burn.
- Transfer chicken to a cutting board and allow to rest for 5 minutes. Carve and serve with chile dipping sauce.
Nutrition Facts : Calories 576 kcal, Carbohydrate 24 g, Cholesterol 156 mg, Fiber 3 g, Protein 49 g, SaturatedFat 8 g, Sodium 1409 mg, Sugar 17 g, Fat 31 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g
CILANTRO THAI GRILLED CHICKEN
Delicious and tasty grilled chicken. Originally found the recipe on www.artsy-foodie.com. Great recipes over there!
Provided by Soozalah
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place all the ingredients above in a food processor and process until smooth.
- Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator.
- Prepare your grill or broiler.
- Cook until temperature registers 165F on the meat thermometer.
- Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.
Nutrition Facts : Calories 172.7, Fat 6.5, SaturatedFat 1.1, Cholesterol 75.5, Sodium 640.8, Carbohydrate 1.1, Fiber 0.2, Sugar 0.2, Protein 26.1
THAI GRILLED CHICKEN WITH CILANTRO DIPPING SAUCE
Make and share this Thai Grilled Chicken With Cilantro Dipping Sauce recipe from Food.com.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Light the grill or heat the broiler. In a blender or food processor, puree the jalapenos, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and 1/4 teaspoon of the salt. Put the chicken in a shallow dish and coat it with the cilantro puree.
- Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook until just done, about 5 minutes longer.
- Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining 1/4 teaspoon salt to a simmer, stirring. Simmer for 2 minutes. Pour the liquid into a small glass or stainless-steel bowl and let cool. Add the minced garlic, the 1 tablespoon chopped cilantro, the red-pepper flakes and water. Serve each chicken breast with a small bowl of the dipping sauce alongside.
Nutrition Facts : Calories 195.6, Fat 7.7, SaturatedFat 1.1, Cholesterol 75.5, Sodium 990.5, Carbohydrate 4.5, Fiber 0.3, Sugar 3.8, Protein 25.7
CILANTRO THAI GRILLED CHICKEN (SERVES 4)
Steps:
- Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator. Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up
GRILLED CHICKEN WITH CORIANDER/CILANTRO SAUCE
Make and share this Grilled Chicken With Coriander/Cilantro Sauce recipe from Food.com.
Provided by KitchenManiac
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the marinade ingredients together, pour over chicken and leave it in the fridge to marinate for at least 30 minutes.
- While chicken is in the fridge, prepare the sauce.
- Heat vinegar, sugar in a saucepan over low heat, and stir until dissolved.
- Bring to boil and simmer until the sauce thickens, and a syrup forms.
- (this will only take a minute or two) Pour into a bowl.
- Preheat grill.
- Place chicken about 20cm/8 inches from the heat, and cook both sides until coloured.
- (about 6 minutes on the first side, 4 minutes on the second) Serve with Coriander/Cilantro Sauce and Fragrant Rice.
Nutrition Facts : Calories 549.1, Fat 23.9, SaturatedFat 5.3, Cholesterol 92.8, Sodium 1740.6, Carbohydrate 52, Fiber 1.2, Sugar 47.6, Protein 32.6
THAI-INSPIRED GRILLED CHICKEN THIGHS
If you're a grilled chicken thigh and Asian food fan, you're in for a treat. This marinade has the perfect combination of savory-sweet-spicy-salty, and these juicy thighs will make your entire family happy. Serving suggestions would be jasmine rice, grilled or stir-fried veggies, or a chilled cucumber salad. Garnish with chopped cilantro and serve with lime wedges on the side.
Provided by lutzflcat
Categories World Cuisine Recipes Asian
Time 2h21m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk soy sauce, fish sauce, brown sugar, cilantro, sesame oil, ginger, Sriracha, garlic, lime juice, and lemongrass paste together in a bowl.
- Put chicken thighs in a resealable plastic bag, pour marinade over chicken, and marinate for 2 hours or overnight for an even better flavor.
- Preheat the grill to medium-high heat and oil the grate.
- Remove chicken thighs from marinade, discarding marinade.
- Grill chicken thighs until they are no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from grill and allow to rest for a few minutes before serving.
Nutrition Facts : Calories 443.5 calories, Carbohydrate 13.4 g, Cholesterol 127.7 mg, Fat 25.8 g, Fiber 0.4 g, Protein 37.3 g, SaturatedFat 6.7 g, Sodium 2309.5 mg, Sugar 10.8 g
THAI GRILLED CHICKEN
This is a delicious way to serve grilled chicken! It's perfect for those hot summer evenings when you want something light and easy. The chili sauce in the marinade is not too hot and even my children, who do not like spicy foods, love this chicken.
Provided by J. Ko
Categories Chicken Breast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a blender, combine cilantro, chili sauce, oyster sauce, soy sauce, garlic and sugar. Spread on chicken and marinate for at least 4 hours, preferably overnight. (In the refrigerator, of course!).
- Pre-heat broiler or barbeque. Broil or grill chicken, skin side down, for 4 minutes. Turn and broil/grill 4 minutes longer until skin is crispy and chicken is cooked through.
- Cut chicken on the bias into 1/2 inch strips.
- Place lettuce leaves on a platter and arrange chicken on top. Garnish with cilantro, mint sprigs and green onions.
- To eat in the traditional Thai manner, roll chicken in lettuce leaves along with herbs and onions. Dip into Thai Dipping Sauce (recipe # 188736).
Nutrition Facts : Calories 281.9, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 997.2, Carbohydrate 5.7, Fiber 1.7, Sugar 1.8, Protein 33.3
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