Hilltribe Grilled Chicken Recipe

Prepare aromatics

Peel and finely mince the garlic and shallot. Trim the lemongrass to the tender white portion, finely mince. Chop cilantro stems finely. Thinly slice and mince the chilies (remove seeds for less heat).

In a medium bowl combine soy sauce, fish sauce, lime juice, and palm or brown sugar. Stir until sugar dissolves.

Add minced garlic, shallot, lemongrass, cilantro stems, chilies, ground coriander, white pepper, and neutral oil to the bowl. Mix thoroughly to form the marinade.

Trim any excess fat from the chicken thighs and pat dry. Lightly score the surface of the thighs 1–2 times to help the marinade penetrate.

Place chicken in a shallow dish or resealable bag. Pour the marinade over the chicken, massaging to make sure each piece is well coated. Refrigerate at least 1 hour and up to 8 hours (overnight gives best flavor).

Remove the chicken from the refrigerator 20–30 minutes before grilling so it comes closer to room temperature.

Prepare grill for medium-high heat (about 375–425°F / 190–220°C). Oil and preheat grill grates or use a well-seasoned grill pan on the stovetop over medium-high.

Make basting sauce

Whisk together the coconut milk, fish sauce, lime juice, and brown sugar in a small bowl until sugar is dissolved. Set aside.

Drain excess marinade from the chicken (reserve marinade to be boiled if you want to use it as a glaze — otherwise discard). Place chicken on the grill, skinless side up first. Grill 4–6 minutes per side depending on thickness, flipping once, until nicely charred and internal temperature reaches 165°F (74°C).

During the last 6–8 minutes of grilling, brush the basting sauce on the chicken every 2 minutes so it builds a glossy, slightly caramelized finish. Watch closely to avoid burning due to sugars.

If using a grill pan, press gently to get contact and char; finish in a 400°F (200°C) oven for 5–7 minutes if needed to reach proper temperature.

Remove the chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.

Slice or leave whole. Arrange chicken on a platter with steamed jasmine rice. Spoon any remaining warmed basting sauce over the chicken (do not use leftover raw marinade).

Garnish with fresh cilantro leaves, sprinkle crispy fried shallots and toasted sesame seeds, and serve with lime wedges on the side for squeezing over the chicken.