Serves 6
45 min
Thai Barbecue Chicken
Recipe GLPR6f72f135307eb3
Tender, aromatic chicken drumsticks and thighs marinated in a fragrant blend of coconut milk, curry powder, fish sauce, and warm spices, then grilled until golden and served with a drizzle of Thai sweet chili sauce. This gluten-free, dairy-free dish brings the bold flavors of Southeast Asia to your barbecue.
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Ingredients
3 pounds chicken drumsticks or thighs
1 cup coconut milk
4 tablespoons fish sauce
2 tablespoons minced garlic
1 1/2 teaspoons curry powder
1 teaspoon ground roasted coriander
1 teaspoon turmeric powder
1 teaspoon black pepper
Thai Sweet Chili Sauce, for serving
Directions
Pat the chicken drumsticks and thighs dry with paper towels. If desired, score the skin by making shallow diagonal cuts with a sharp knife to help the marinade penetrate.
In a large resealable plastic bag, combine the coconut milk, fish sauce, minced garlic, curry powder, ground roasted coriander, turmeric powder, and black pepper. Seal the bag and shake vigorously to blend the marinade ingredients thoroughly.
Add the prepared chicken pieces to the bag, seal, and shake well to coat all surfaces evenly with the marinade. Lay the sealed bag flat on a plate.
Refrigerate for at least 2 hours. After 1 hour, flip the bag over to ensure even marinating. The chicken can marinate for up to 8 hours for deeper flavor.
Preheat a grill to medium-high heat (approximately 400°F). Remove the chicken from the marinade, letting excess drip back into the bag. Discard the used marinade.
Place chicken pieces on the grill grates, skin-side down. Grill for 12 to 15 minutes, then flip.
Continue grilling for another 10 to 15 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part of the thigh without touching bone. The skin should be golden and crispy.
Transfer the grilled chicken to a serving platter and drizzle generously with Thai Sweet Chili Sauce. Serve immediately while hot.
