Thai Bbq Chicken Recipe

Prep chicken

Trim any excess fat from the chicken thighs, leaving the skin intact. If pieces are large, score the skin lightly in a crosshatch so the marinade penetrates and fat renders evenly.

In a medium bowl combine minced garlic, grated ginger, light soy sauce, fish sauce, brown sugar, lime juice, vegetable oil, red curry paste (if using), ground white pepper and kosher salt. Stir until sugar dissolves and mixture is well combined.

Place the chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, massaging it into the meat and under the skin where possible. Seal or cover and refrigerate for at least 2 hours and preferably overnight (8–12 hours) for best flavor. If short on time, marinate at room temperature for 30–45 minutes.

Remove the chicken from the refrigerator 20–30 minutes before grilling to take the chill off (this helps even cooking). Preheat a grill to medium-high (about 200–230°C / 400–450°F). If using a charcoal grill, arrange coals for direct medium-high heat.

Oil the grill grates lightly to prevent sticking. Shake off excess marinade (reserve any marinade that hasn't touched raw chicken for glazing). Place chicken skin-side down on the grill. Grill with lid closed when possible.

Cook for 6–8 minutes skin-side down until the skin is nicely charred and renders, then flip and cook 5–7 minutes more. Total cooking time will vary by thickness; target an internal temperature of 74°C (165°F) measured at the thickest part.

If the skin is charring too quickly before the inside is cooked, move the pieces to a cooler part of the grill or reduce heat, and close the lid to finish cooking through. For extra glaze, during the last 2–3 minutes brush reserved marinade (that never touched raw chicken) or a small amount of the prepared dipping sauce onto the chicken and allow it to caramelize.

When done, transfer chicken to a cutting board and let rest 5 minutes to let juices redistribute before slicing or serving whole.

Make the dipping sauce while the chicken rests: In a small bowl dissolve the tamarind concentrate in the 2 tablespoons water. Add palm sugar and stir until dissolved. Add fish sauce and lime juice, tasting to balance sweet-sour-salty. Add sliced chili and thinly sliced shallot.

Stir in roasted rice powder and chopped cilantro. Adjust seasoning: more fish sauce for saltiness, more lime for acidity, or more palm sugar for sweetness. The sauce should be bright, tangy and slightly sweet with a touch of heat.

Arrange grilled chicken on a platter with cucumber slices and lime wedges. Spoon dipping sauce into a small bowl. Garnish chicken with extra cilantro if desired and serve immediately.