Easy thai bbq chicken

Yield: 4 servings

Measure Ingredient
\N \N Shimizu BWHT68A
3 pounds Chicken pieces with bone
2 tablespoons Salt
1 teaspoon Liquid smoke -- (if using a
\N \N Grill)
1 teaspoon Ground white or black
\N \N Pepper
2 tablespoons Garlic -- minced
1 tablespoon Cilantro roots -- mashed
6 tablespoons Light Thai soy sauce -- (See
\N \N Aew Kao)
1 teaspoon Sugar
¾ cup Beer or dry white wine
40 \N Milliliters
1 small Red onion -- or yellow
\N \N Onion
1 large Jalapeno pepper -- or to
\N \N Taste
1 small Tomato
2 tablespoons Fish sauce -- (Nam Pla)
½ teaspoon Sugar
1 \N Lime -- juiced
1 teaspoon Cilantro leaves -- chopped
\N \N SAUCE-----
\N \N Garlic


* Use 2 tbsp chopped cilantro as a substitute.

Wash and dry chicken pieces. Cut several ⅛" deep slits in each piece of chicken. Combine the rest of the ingredients in a large zip lock bag. Drop the chicken in, zip the bag up and shake a few times so the chicken are well coated with marinating liquid. Marinate in the refrigerator overnight. Turn the bag once (after 5-6 hours).

Grill over medium heat until well done, spooning the marinating liquid on each side while cooking. Serve with cook rice or sticky rice and sauce.

Sauce: Grill garlic, onions (leave the skins on), pepper and tomato lightly. Place in a blender and add fish sauce and lime juice and blend until slightly chuncky. Pour into a serving dish and sprinkle cilantro leaves. Mix lightly before serving. Enjoy!! Happy (Thai) Cooking!! Gail in IL

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