Thai Grilled Chicken with Lemongrass Soy Sauce Marinade
Chicken is a very popular dish in Thai cuisine, and whether it's spicy, sweet, or sour, the possibilities are endless. But no matter how you like it, you can't forget the most important component – lemongrass! So go ahead and try this grilled Thai chicken recipe and you'll feel just like you're on a summer vacation in Thailand.
Equipment
- Grill
- Bamboo skewers
- Wire
Ingredients
- 2 whole chickens
- 7 fl oz soy sauce for the marinade
- 4 tbsp brown sugar for the marinade
- 6 garlic cloves for the marinade
- 3-4 lemongrass stalks for the marinade
- 4 tsp grated ginger for the marinade
- 2 tsp black peppercorns for the marinade
- 1 lime juice of, for the marinade
- 2 garlic cloves for the teriyaki sauce
- 2 tbsp ginger for the teriyaki sauce
- 1 tbsp high-quality cooking oil for the teriyaki sauce
- 1 tbsp sesame oil for the teriyaki sauce
- 3 tbsp brown sugar for the teriyaki sauce
- 1 tsp brown sugar for the teriyaki sauce
- 5 fl oz soy sauce for the teriyaki sauce
- 7 fl oz white wine for the teriyaki sauce
- 1 tsp sesame seeds for the teriyaki sauce
Instructions
- Flatten the lemongrass with a pot or the back of a knife and then cut it into rings. Cut the garlic and ginger, add to a mortar together with the lemongrass and peppercorns, and crush everything. Add the brown sugar, soy sauce, and lime juice and mix everything together.
- Cut the chickens down the middle, open them up, and lay them flat with the inside facing down on your work surface. Spread the marinade over the meat and let marinate overnight.
- Stick a bamboo skewer through the thigh and wing on one side of the chicken. Place another skewer under the meat and tie the sticks together with wire. Repeat on the other side of the chicken and then repeat on the other chicken. Place the chickens on the grill and cook on low for 45 minutes, rotating every so often.
- For the teriyaki sauce, roast the sesame seeds and set aside. Chop the ginger and garlic and cook them both in a bit of oil. Once the color begins to change, add the sesame oil and sugar and wait for the sugar to melt. Add the soy sauce and white wine and let it boil down to the desired consistency. Finally, add the roasted sesame seeds and serve the sauce with the chicken.
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Notes
This chicken can also be cooked in the oven if you want to make it in the colder months, but no matter when you choose to enjoy it, there's no doubt that this dish is a Thai delight!