It had been years since I’d made this Grilled Thai Chicken and that was definitely a major oversight. The Asian flavors from coconut milk, lime juice, garlic, fish sauce and cilantro impart a magnificent flavor and make for one outstanding entree!
Grilled Thai Chicken
When I spotted this grilled Thai chicken recipe on Roz’s blog, La Bella Vita, I knew instantly I’d love this chicken. Just full of delicious Asian flavors, it’s the perfect light dinner. Who doesn’t need that after all the holiday indulging?
I halved the Sriracha and red pepper flakes to tone down the spice factor so not to overwhelm the hubby’s delicate palate, but I think the family could have handled the full dose. I left a range so feel free to use the full amount (or more) if you like spicy. Fish sauce can be quite salty, so there’s no need to additional salt, but a little freshly ground black pepper is a nice addition.
More Grilled Chicken Recipes
We love to grill all year long. My husband has been known to dust the snow off his Big Green Egg so he can grill in the winter. With chicken always stocked in our freezer, having a tried and true repertoire of recipes is key.
This Beer Can Chicken is moist, tender and cooked to perfection! Or how about Lemon Rosemary Grilled Chicken? These Honey Glazed Chicken Kabobs are a family favorite. If the weather isn’t cooperating, you can make this Asian inspired Chicken, Broccoli and Bell Pepper Stir Fry instead!
I’ve made loads of wonderful friends from the world of food blogging and met many of them in person over the last 6 years. I resurrected this old post so I could tell you about Roz. If you’re not already a fan of La Bella Vita, be sure to scurry on over. You will fall for all Roz’s gorgeous Italian dishes and more. She is also one of the biggest-hearted, talented bloggers ever.
I have to let you in on a little secret. About a year into blogging, I realized that I had met Roz in real life decades ago. Isn’t that remarkable??? She left the kindest comment on my blog, and slowly we put two and two together. We grew up only blocks away from each other, and her youngest sister, Kelly, is one of my dearest friends. But there is enough of an age difference that when I was hanging out at Kelly’s, Roz was busy with high school activities or off to college.
Kelly and I even trekked down to St. Louis when we were in college to visit a mutual friend, and that city happened to be Roz’s home at the time. Roz invited us to dinner and prepared a gourmet feast right out of Bon Appetit. I’m certain our unsophisticated palates didn’t fully appreciate her creations, especially her exquisite boozed up poached pears, but I do now! I know you’ll enjoy this grilled Thai chicken as well as the rest of her delectable recipes.
Tips for Prepping this Asian Grilled Chicken Ahead of Time
Make ahead meals are perfect for busy families or those days you’re away from the house most of the day. Did you know that you can put meat and a marinade into a Ziploc bag, seal it and pop it in the freezer for later use?? Isn’t that a terrific idea?
When you’re ready to cook, defrost the sealed bag of marinated chicken overnight in the refrigerator (time may vary depending on your fridge and how full it is), and grill as directed. As the chicken defrosts, the marinade has a chance to infuse into the meat.
You can also make a double batch of this recipe and divvy it up into two bags. One goes into the freezer for later, and the other half can be grilled that day!
Used to Make This Recipe:
- Santoku Knife (great sharp knife for chopping and mincing)
- Cutting Board (I love a cutting board that is dishwasher safe.)
- Fish Sauce
Grilled Thai Chicken
A fabulous chicken marinade full of Asian flavors. Adapted from The Beach House Cookbook
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 6 servings
- Cuisine: Entree, Chicken
- 1 cup coconut milk (mix before measuring)
- 1/3 cup nam pla (Asian fish sauce)
- 1/4 cup freshly squeezed lime juice
- 4 small cloves garlic, peeled and minced
- 2 shallots, peeled and minced
- 1/2-1 teaspoon hot sauce, I used Sriracha
- 1/2-1 teaspoon red pepper flakes
- 1 1/2 tablespoons sugar
- 1/2 cup chopped fresh cilantro
- Freshly ground black pepper
- 5-6 chicken breasts, bone-in and skin on
- 1 fresh lime, for garnish
- Combine the coconut milk, nam pla, lime juice, garlic, shallots, hot sauce, red pepper flakes, sugar, and cilantro in a large ziploc bag. Add the chicken and marinate for at least 4 hours in the refrigerator, turning occasionally.
- Grill till meat reaches an internal temperature of 160º. Serve with lime wedges.
To make ahead and cook on another day, place marinade and chicken in a ziploc bag, remove as much air as possible, and seal. Freeze.
The night before you plan to cook, pull the chicken out of the freezer and defrost in the refrigerator overnight (defrosting time may vary depending on your refrigerator). Grill as directed.
- Calories: 388kcal
- Sugar: 6g
- Sodium: 1363mg
- Fat: 23g
- Saturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 102mg