Name: Thai Grilled Chicken
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: Serves 4-6
Ingredients: 8 chicken thighs, bone-in and skin-on (about 2 pounds); 4 stalks lemongrass, white parts only, roughly chopped; 6 cloves garlic, peeled; 2 shallots, roughly chopped; 2 tablespoons cilantro roots or stems, chopped; 1 tablespoon white peppercorns, crushed; 2 tablespoons fish sauce; 2 tablespoons soy sauce; 2 tablespoons palm sugar or brown sugar; 2 tablespoons vegetable oil; 1 teaspoon turmeric powder; 1 lime, cut into wedges for serving

Instructions

Prepare the marinade

In a food processor, combine the lemongrass, garlic, shallots, cilantro roots, white peppercorns, fish sauce, soy sauce, palm sugar, vegetable oil, and turmeric. Blend until you have a smooth paste. If needed, add a tablespoon of water to help it blend.
Marinate the chicken

Place the chicken thighs in a large bowl or ziplock bag. Pour the marinade over the chicken and massage it into the meat, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight for the best flavor development.
Prepare the grill

Preheat your grill to medium heat (around 350°F/175°C). If using charcoal, arrange the coals for indirect cooking, with coals on one side and no coals on the other. If using a gas grill, turn one burner off and keep the other on medium.
Grill the chicken

Remove the chicken from the marinade, shaking off excess. Place the chicken skin-side up on the cooler side of the grill. Cover and cook for about 20-25 minutes, then flip and cook for another 10 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
Rest and serve

Transfer the grilled chicken to a serving platter and let it rest for 5 minutes. Serve hot with lime wedges and your choice of dipping sauce such as Thai sweet chili sauce or traditional Nam Jim Jaew (northeastern Thai dipping sauce).

Thai Grilled Chicken

Ingredients

Instructions

Nutritional Information