This Thai bbq chicken is tender, full of flavour and amazing cooked outside on the bbq or even in the oven. Marinating the chicken makes it succulent, slightly sticky and oh so moreish!
I love barbecued food and I love barbecue flavours but until now I hadn't cooked a bbq recipe with Thai flavours. That all changed when I was looking through my latest cookbook, Easy Thai Cookbook by Sallie Morris. As soon as I saw the Thai bbq chicken I knew I wanted to make it. We love marinated chicken and my children are especially keen on chicken legs right now. Although we also like these honey and hot sauce marinated chicken wings!
I could not have been happier with the results. The Thai bbq chicken legs were tender, moist and perfectly cooked. The slightly blackened skin had an amazing flavour that had permeated the chicken too. It's definitely a recipe that I'll be making again!
The great thing about any marinade is that it helps tenderise the meat and also flavours it. What's more, this Thai marinade is so easy to make. You really can mix up the ingredients for it while you're getting ready in the morning and then leave it to do it's work while you're out during the day. In the evening, you only need to put everything on a baking tray in the oven.
Of course, if you have time then finishing these chicken legs off on the bbq is something that will really make them special. Even so, just cooked in the oven alone they are totally scrumptious!
Ingredients for Thai bbq chicken
To make this Thai bbq chicken you'll need:
- Coriander (cilantro) stems
- Coriander seeds - You can replace the whole spices with ground coriander
- Syrup - You could use golden syrup, maple syrup, agave nectar or honey. I used honey.
- Black pepper
- Garlic - I usually use fresh garlic cloves but you can use a paste or puree
- Fish sauce - If you don't have fish sauce you can replace it with light soy sauce.
- Chicken legs - You could swap the legs for wings, thighs or even chicken breasts
How do you make Thai bbq chicken?
This Thai chicken recipe is really simple to make. Basically you mix together all the ingredients to make a marinade and then coat the chicken in the marinade and leave for up to 24 hours in the fridge.
When you're ready to cook, simply take the chicken out of the fridge, ideally 20 minutes before cooking. Then put the chicken on a baking tray and roast in the oven for about 40 minutes.
If you are planning to have a bbq then take the chicken out of the oven a little earlier and just finish cooking on the bbq.
How long does it keep?
Like any cooked chicken, it will keep in the fridge for at least three days. Store it carefully in an airtight container.
Can you freeze it?
Yes, if you're planning to freeze this chicken then put in a freezer bag as soon as it has cooled and it should keep for up to 4 months. Defrost it in the fridge overnight before eating the next day.
My review of The Easy Thai Cookbook
If you love Thai flavours but don't often cook Thai food at home then this book is a great starting point. The recipes are clear and easy as well as looking beautifully tempting! There are recipes for lots of well-known Thai dishes such as curries, stir fries and soups but also more special recipe for dishes such as steamed stuffed crab and Thai rubies.
Personally on my list of recipes to try after this Thai bbq chicken are the barbecue spare ribs (khrong moo yang), market salad (som tam) and coconut milk ice cream (alsa khrim ka-thi). I also plan to try some of the stir fries as they make great quick and easy midweek meals.
Now I've got this book I'm looking forward to cooking a lot more Thai dishes!
Thai BBQ Chicken
- 4 coriander (cilantro) stems
- 1 tablespoon coriander seeds or replace with 1.5 teaspoon ground coriander
- 2 tablespoon golden/light corn syrup or honey I used honey
- 1 teaspoon black pepper coarsely ground
- 2-3 cloves garlic
- 1 tablespoon fish sauce or light soy sauce
- 2 teaspoon ground turmeric
- 1 lime juiced
- 1 kg chicken legs
- Chop the coriander stalks and then pound them in a pestle and mortar.
- If using coriander seeds, then toast them in a dry frying pan and then pound them in the pestle and mortar too.
- Mix all the marinade ingredients together and either place in a bowl with the chicken or in a ziplock bag. Leave to marinate for a minimum of an hour. You could leave for up to 24 hours though.
- Preheat the oven to 190C.
- Put the chicken in a roasting tray and roast in the oven for 40 minutes. If you plan to finish it on the bbq then roast for 30 minutes then transfer to the barbecue to finish it off.
Keep in touch
Do let me know if you make this Thai bbq chicken or any of my other recipes. I love to get feedback from readers.
Dislosure: I was originally sent this book as part of a review and giveaway. The post has been edited to remove the original giveaway content.