Best Thai Grilled Chicken With Lemongrass And Ginger Recipes

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THAI-STYLE GRILLED CHICKEN (GAI YANG) RECIPE



Thai-Style Grilled Chicken (Gai Yang) Recipe image

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

6 medium cloves garlic
12 sprigs cilantro, including thick stalks
3 tablespoons (45g) palm or light brown sugar
2 teaspoons (10g) ground white pepper
1 teaspoon (5g) ground coriander
2 tablespoons (30ml) fish sauce
2 teaspoons (10ml) dark soy sauce
2 (3-inch) segments lemongrass (optional)
1 whole chicken, spine removed, split in half along the breastbone
1 recipe Thai-Style Sweet Chile Dipping Sauce

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

VIETNAMESE GRILLED LEMONGRASS CHICKEN



Vietnamese Grilled Lemongrass Chicken image

Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.

Provided by LUCHAPROV

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 40m

Yield 4

Number Of Ingredients 8

2 tablespoons canola oil
2 tablespoons finely chopped lemongrass
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons light brown sugar
2 teaspoons minced garlic
1 teaspoon fish sauce
1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness

Steps:

  • Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
  • Marinate chicken in the refrigerator for 20 minutes to 1 hour.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
  • Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g

THAI GRILLED CHICKEN (GAI YANG)



Thai Grilled Chicken (Gai Yang) image

Thai grilled chicken (gai yang), is one of the most flavorful grilled chicken recipes you can ever make. Learn how to make this quintessential street food at home!

Provided by Bill

Categories     Chicken

Time 12h45m

Number Of Ingredients 21

1 stalk lemongrass ((base of stalk, cut into small pieces; 50g))
1/2 cup cilantro ((also known as fresh coriander-stems and leaves, chopped; 25g))
2 shallots ((chopped; 35g))
8 cloves garlic ((chopped; 35g))
2 tablespoons vegetable oil ((30 ml))
2 tablespoons palm sugar ((or light brown sugar; 25g))
3/4 teaspoon salt ((or to taste))
1/2 teaspoon freshly ground black pepper
1/4 cup Thai thin soy sauce
2 teaspoons Thai sweet soy sauce ((or black soy sauce))
2 tablespoons fish sauce
1/2 teaspoon turmeric powder ((optional))
1 whole chicken ((about 5-6 pounds; 2.2-2.6 kg))
1 tablespoon palm sugar ((or light brown sugar; 12g))
1 tablespoon hot water
1 tablespoon tamarind paste or concentrate
2 tablespoons fish sauce
1 tablespoon toasted sticky rice ((kao khua; ground to a powder, optional))
1 tablespoon cilantro ((chopped))
1 tablespoon scallions ((chopped))
2 teaspoons dried chili flakes ((or fresh Thai chili peppers, optional))

Steps:

  • Add the lemongrass, cilantro (coriander), shallots, and garlic to a mortar and pestle, and pound until pulverized. You can also use a food processor for this step.
  • Add the oil, sugar, salt, black pepper, Thai soy sauces, fish sauce and turmeric (if using). Mix until well-combined.
  • You can butterfly or spatchcock your chicken for grilling like it's done on the streets of Thailand. However, I cut the chicken into individual pieces to ensure they'd cook properly. This way, I can pull each piece off the grill once cooked. Rub the chicken with the marinade paste, ensuring every piece is thoroughly coated. Cover and place in the refrigerator to marinate overnight (or at least 12 hours).
  • The next day, take the chicken out 1 to 2 hours before you're ready to grill.
  • In a small bowl, mix the sugar and hot water until the sugar is dissolved. Mix in the rest of the sauce ingredients and set aside.
  • Place the chicken on the grill, and use any remaining marinade to baste the chicken while grilling. Leave the marinade paste on the chicken, including any chunks of herbs as they will caramelize and add flavor. Turn and baste the chicken often to create a nice flavorful outer crust. Baste the chicken with the leftover marinade in the first half of the grilling process, but do not do this towards the end of cooking. The raw chicken marinade needs enough time to fully cook.
  • Serve immediately with some coconut rice, your nam jim jeaw sauce, and lime wedges!

Nutrition Facts : Calories 463 kcal, Carbohydrate 16 g, Protein 33 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 122 mg, Sodium 950 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

CHICKEN WITH COCONUT MILK, LEMONGRASS, AND GINGER



Chicken with Coconut Milk, Lemongrass, and Ginger image

This is a trip down memory lane for me. The aromas coming from the oven take me straight back to Mrs. Ayyer's kitchen. It is an easy-to-make family-style dish. Any left over will make a marvelous salad. Use the stewing liquid as a dressing.

Provided by Food Network

Categories     main-dish

Yield Serves 6

Number Of Ingredients 12

1/4 cup peanut oil
1/4 cup finely chopped onions
4 dried cayenne chiles
2 tablespoons minced fresh ginger
2 tablespoons minced fresh lemongrass
2 cups diced peeled cooked potatoes
1 tablespoon toasted black cumin seeds, ground
1/4 teaspoon ground turmeric
6 ounces coconut milk
6 ounces half-and-half
coarse salt, to taste
Two 2 1/2-pound whole chickens, cut into serving pieces

Steps:

  • 1. Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized.
  • 2. Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat.
  • 3. Preheat the oven to 300 degrees F.
  • 4. Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender.
  • 5. Serve, family style, with basmati rice, a green salad, and warm Indian breads.
  • Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving.
  • Wine suggestions: Qupe Syrah Louis M. Martini Red Zinfandel

THAI-INSPIRED GRILLED CHICKEN THIGHS



Thai-Inspired Grilled Chicken Thighs image

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

¼ cup soy sauce
¼ cup fish sauce
3 tablespoons brown sugar
2 tablespoons chopped cilantro
1 tablespoon sesame oil
1 tablespoon minced fresh ginger root
1 tablespoon Sriracha sauce
1 tablespoon minced garlic
1 tablespoon lime juice
1 teaspoon lemongrass paste (such as Gourmet Garden®)
2 pounds boneless, skinless chicken thighs

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 THIGHS



Thai Grilled Chicken Thighs image

Sweet, spicy, tender, Thai-inspired grilled chicken thighs are always the life of the party at our annual family reunions. See for yourself ... Garnish with lime wedges and chopped cilantro if desired.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Asian

Time 2h25m

Yield 6

Number Of Ingredients 10

2 pounds boneless, skinless chicken thighs
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons sherry
2 tablespoons brown sugar
2 tablespoons sweet chili sauce
1 tablespoon minced garlic
1 tablespoon Sriracha sauce
1 tablespoon sesame oil
1 teaspoon lemongrass paste

Steps:

  • Place chicken in a gallon-sized resealable plastic bag. Whisk together fish sauce, lime juice, sherry, brown sugar, chili sauce, minced garlic, Sriracha sauce, sesame oil, and lemongrass paste in a bowl and pour over chicken. Seal the bag and toss to coat. Refrigerate for at least 2 hours, but up to 8 hours for maximum flavor.
  • Preheat an outdoor grill to medium-high heat and lightly oil the grill. Remove chicken from marinade, discarding marinade.
  • Grill until chicken is no longer pink in the center and the juices run clear, about 12 minutes total, turning halfway through the cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a serving platter and let rest 5 minutes.

Nutrition Facts : Calories 292.5 calories, Carbohydrate 8.7 g, Cholesterol 85.1 mg, Fat 17.2 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 4.5 g, Sodium 659.1 mg, Sugar 6.4 g

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