BBQ Thai Chicken

A flavorful and juicy BBQ chicken is the perfect main course for any occasion, whether it's a family dinner, a party with friends, or a cozy evening in the garden. Our recipe for BBQThai chicken takes your taste buds on a journey to Thailand with its harmonious blend of sweet, sour, salty, and spicy flavors.

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You will need

4 boneless chicken breasts

Freshly ground black pepper

Salt

Marinade

2 Thai birds eye chili, finely chopped

2 coriander roots, finely chopped

1 ½ tbsp garlic, finely chopped

1 tsp granulated sugar

1 tsp salt

1 tsp freshly ground black pepper

2 tsp turmeric

A pinch of MSG (MSG is sold in Asian grocery stores and is a flavor enhancer. It can be omitted).

3 tbsp canola oil

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How to make it

1.      Put all the marinade ingredients except the oil in a large mortar and grind to a smooth paste.

2 Thai birds eye chili, finely chopped

2 coriander roots, finely chopped

1 ½ tbsp garlic, finely chopped

1 tsp granulated sugar

1 tsp salt

1 tsp freshly ground black pepper

2 tsp turmeric

A pinch of MSG (MSG is sold in Asian grocery stores and is a flavor enhancer. It can be omitted).

2.     Add the oil and grind to mix.

3 tbsp canola oil

3.     Cut the chicken breasts in the middle but not all the way through. Spread out the fillets so that they become like a butterfly. Put one fillet at a time in a spacious plastic bag and pound them out so that they are about 0.4 inches and evenly thick. Lightly salt and pepper on both sides.

4 boneless chicken breasts

Freshly ground black pepper

Salt

4.    Rub the fillets with the marinade (use gloves) and put the fillets in a Ziploc bag and let marinate for at least 8 hours in the refrigerator.

5.     Take the chicken out of the refrigerator one or a couple of hours before it is to be grilled and let it rest in its marinade at room temperature.

6.     When it’s time to cook - shake off excess marinade from the fillets and grill the chicken under a lid on high heat for about 3 ½ minutes/side. Ensure that it is cooked through but not dry. The internal temperature should be 158˚F.

7.     Let the chicken rest under foil for a few minutes. Then slice it up and serve with desired accompaniments, such as a salad or with rice and steamed or stir-fried vegetables and sriracha mayonnaise.

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