Go Back

Ultimate Thai BBQ Chicken Grill

This dish features juicy chicken marinated in a tantalizing blend of traditional Thai flavors, grilled to perfection for a delightful experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: BBQ, Main Course
Cuisine: Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole bone-in, skin-on chicken breast Use bone-in chicken for juiciness.
  • 2 pieces chicken hindquarters (thigh and drumstick combo) Adds flavor and variety.
Marinade
  • 1.5 tsp white peppercorns Freshly ground preferred.
  • 2 tsp toasted coriander seeds Toasted for enhanced flavor.
  • 1 stalk lemongrass, bottom half only, thinly sliced Ensure to use the tender bottom half.
  • 5 cloves garlic For rich flavor.
  • 3 Tbsp soy sauce Adds umami to the marinade.
  • 3 Tbsp fish sauce Quality matters for depth of flavor.
  • 1 Tbsp black soy sauce
  • 1 Tbsp sugar
  • 0.5 cup water
  • 2 Tbsp neutral oil (e.g., vegetable or canola)
  • 2 Tbsp Thai tamarind paste Adds tanginess.
  • 1 Tbsp palm sugar or light brown sugar
  • 1 Tbsp lime juice Fresh lime for best flavor.
  • Chili flakes, to taste Adjust according to heat preference.
Garnish and Dipping Sauce
  • 1 Tbsp shallots, finely chopped
  • 1 Tbsp green onion, chopped
  • 3 sprigs cilantro, chopped
  • 1 Tbsp toasted rice powder Toasted rice enhances flavor.

Method
 

Preparation
  1. Crush the white peppercorns and toasted coriander seeds into a fine powder.
  2. Add the sliced lemongrass and garlic, pounding into a smooth paste.
  3. Combine this paste with soy sauce, fish sauce, black soy sauce, sugar, water, and neutral oil to create the marinade.
  4. Trim excess skin from chicken and split breasts for better marinade absorption.
Marinating
  1. Place chicken pieces in a zip-top bag or casserole dish with the marinade.
  2. Seal the bag or cover the dish, ensuring the chicken is coated in marinade.
  3. Let the chicken marinate for at least 2 hours, preferably overnight.
Grilling
  1. Preheat the grill to medium heat (around 350°F).
  2. Place the marinated chicken skin-side up on the grill.
  3. Turn every 5 minutes, grilling until the internal temperature reaches 160°F for breasts and 175°F for thighs/drumsticks.
  4. Aim for beautifully charred, golden skin.
Finishing Touches
  1. Prepare the dipping sauce by toasting jasmine or glutinous rice in a dry skillet over medium heat until deep brown.
  2. Grind toasted rice into powder, then mix with tamarind, fish sauce, lime juice, palm sugar, chili flakes, chopped shallots, green onions, cilantro, and toasted rice powder.

Notes

For grilling, use indirect heat to cook chicken through without burning. Store leftovers in an airtight container in the fridge for up to 3 days.