BBQ Thai Style Chicken

    3 hours 45 min

    Fresh and exciting flavours make this barbecued chicken a crowd-pleasing favourite. To serve, arrange the chicken on a banana leaf if possible and garnish with fresh coriander.

    76 people made this

    Serves: 6 

    • 1 bunch fresh coriander with roots
    • 3 cloves garlic, peeled
    • 3 small hot red chillies, seeded and chopped
    • 1 teaspoon ground turmeric
    • 1 teaspoon curry powder
    • 1 tablespoon caster sugar
    • 1 pinch salt
    • 3 tablespoons fish sauce
    • 1 (1.3kg) chicken, cut into pieces
    • 60ml coconut milk

    Prep:15min  ›  Cook:30min  ›  Extra time:3hr marinating  ›  Ready in:3hr45min 

    1. Cut coriander roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine coriander roots and leaves, garlic, chillis, turmeric, curry powder, sugar and salt. Process to a coarse paste. Pour in fish sauce and blend until smooth.
    2. Place chicken in a large shallow dish. Rub with the coriander paste. Cover and marinate in the refrigerator at least 3 hours or overnight.
    3. Preheat barbecue for high heat.
    4. Lightly oil the cooking grate. Place chicken on the prepared barbecue, and brush liberally with coconut milk. Barbecue chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.

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