Friday, August 5, 2011

Grilled Thai Barbecued Chicken - Just in Time for Summer Cookouts


This grilled barbecued chicken is a bit unusual in that it's marinated in coconut milk and nam pla, an Asian fish sauce. Nam pla is one of the basic ingredients in Thai cooking and can be found in the Asian section in most supermarkets. It’s made from a mixture of fish, anchovies, salt, and sometimes sugar that’s been allowed to ferment for up to eighteen months. Read the label to be sure it doesn’t contain any MSG. Because fish sauce is fermented, it doesn’t require refrigeration and will keep almost indefinitely on your shelf. Good fish sauce should resemble the color of Scotch whisky and does not taste or smell too fishy.

The lime juice gives the chicken nice, fresh zing, and the hot sauce and red pepper flakes add a bit of spice. Be sure to serve lime wedges on the side so diners can squeeze a little extra juice over their chicken.

For an unusual appetizer, substitute chicken wings and drumettes for the chicken parts and pass on a platter with extra napkins.

Give this Thai BBQ chicken a try at your next cookout. It’s definitely not your Daddy’s BBQ chicken.


Grilled Thai Barbecued Chicken
Adapted slightly from The Beach House Cookbook

1 cup coconut milk (I used the light version)
1/2 cup nam pla (Asian fish sauce)
1/4 cup freshly squeezed lime juice
4 small cloves garlic, peeled and minced
2 shallots, peeled and minced
1 teaspoon hot sauce, such as Tabasco
1 teaspoon red pepper flakes
1 1/2 tablespoons sugar
1/2 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper to taste
1 chicken, preferably organic (about 2 1/2 to 3 pounds), cut into serving pieces
6 scallions, trimmed and minced, for garnish or Thai basil
1 fresh lime, cut in wedges for garnish

Combine the coconut milk, nam pla, lime juice, garlic, shallots, hot sauce, red pepper flakes, sugar, and cilantro in a blender or food processor and blend until smooth. Salt and pepper both sides of the chicken and put it in a large plastic zip lock bag. Pour the coconut mixture over the chicken and marinate it for 4 hours in the refrigerator, turning the chicken occasionally.

Prepare a gas or charcoal grill. When the fire is medium-hot, and the coals are covered with a light coating of ash and glow deep red, remove the chicken from the bag, and discard the marinade. Put the chicken on the grill, bone side down. Cover and cook for about 15 minutes. Turn the chicken and cook, skin side down, covered, until the juices run clear, about 12 to 15 minutes, or until the internal temperature is 160 degrees. Transfer the chicken to a platter and garnish with the scallions or Thai basil. Serve at once with lime wedges on the side. Serves 6.




46 comments:

  1. OMG, that chicken looks to die for! I love Thai flavors and dishes. Drool...

    Cheers,

    Rosa

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  2. My husband and I were talking last night about Thai and how much we missed the small family-run restaurant nearby when it relocated. I think this calls for a special barbeque this weekend with your "secret ingredients."

    Your photos are always so enticing as well, mon amie!

    Bises,
    Genie

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  3. The flavor combinations in Thai dishes are a favorite of ours. I can imagine the good aromas wafting around the neighborhood with this. Tossing on a few extra pieces of chicken might be a good idea.

    Have a delicious weekend!

    Best,
    Bonnie

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  4. love thai flavors and you are definitely putting them to good use with this grilled chicken! Your chicken looks so moist and juicy. I love this recipe. thanks for sharing

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  5. Perfectly grilled and beautiful with amazing Thai flavors.

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  6. It's funny because that's all my dad ever cooked BBQ chicken on a rotisserie thing..:) that was burnt black.. oh and deep fried french fries..

    Thanks Sam for this new recipe..Jacques would like it!

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  7. Love the flavor profile here and the extra squeeze of lime juice always takes it to a new level.
    P.S. Nicely photographed.

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  8. Sam that looks just so delicious, yum yum. Diane

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  9. Looks delicious, as always. I have a friend who would just love this.

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  10. Good golly, Sam, this is fabulous! Love the tangy, spicy flavors. Seriously, these are the flavors I love in a bbq chicken, nicer and more summery than a traditional bbq sauce. Gorgeous!

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  11. What a delicious-looking recipe. The photos alone are inspiration enough.

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  12. This grilled chicken sounds amazing with the Thai flavors, nice!

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  13. this chicken looks amazing you have the best summer recipes :-) you so need to do a cookbook

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  14. I love Thai almost as much as I love Italian food....seriously, Sam! I read all of your ingredients for this chicken and have each and every item on hand, including the cilantro and lime. Just took the chicken out of the freezer so I can make this tonight for dinner. I'll post it for tomorrow. Thanks so much for sharing this spicy Thai recipe!

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  15. I don't do a lot of Thai cooking at home, Sam. So nam pla is new to me. Your chicken looks marvelous...the ingredient list is quite spicy. I imagine the coconut milk tames that a bit?
    Wish I did more grilling.....

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  16. We are always in search of new chicken recipes for the "barbie" Sam.

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  17. I think I will be doing a version of this during this weekend. I'm just not sure whether I want to do the wing version or whole bird.

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  18. Just passed this link onto my daughter in Indiana, who just learned that husband's business associates are coming for dinner tonight. :)

    Nice timing, Sam!

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  19. I think this sounds delicious and I need absolutely no coaxing to give this a try. As always, great photos.

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  20. YUM! This looks so good, I want a piece RIGHT NOW!!!!!!!!!!
    Thanks for sharing.
    Best,
    Gloria

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  21. This looks fantastic. Sometime I just crave Thai food. I can't wait to try this!

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  22. Sam, We're getting ready to put this chicken on the grill and I read that you cook it for nearly 30 minutes. Is this correct? Please let me know if you get this within an hour . . . if not, Bill is going to grill it for the amount of time that we normally do for marinated chicken.

    Can't wait to dig in!!!

    Thanks, Roz

    paige1and2(at)wildblue(dot)net

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  23. Noted! Our family loves Thai food.

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  24. Lime and coconut are two of my favorite Thai flavors...along with red curry and basil. I love this dish!

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  25. We made this BBQ's Thai Chicken and it was wonderful! Thanks for the recipe....I posted my results today. My photos don't do it justice, but we couldn't wait to dig in!

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  26. Wow, this chicken looks so delicious. I sure would love some right now. Thanks for sharing the wonderful dish with us. I want to try it soon.

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  27. So funny, I saw this recipe over on La Bella Vita first and wondered how I missed your original post. This looks like a wonderful spin on chicken. I love it!

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  28. Your Grilled Thai Chicken looks delicious, Sam. I can't wait to try it. Thanks for sharing and have a great week!
    Miz Helen

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  29. Ohmigoodness that looks amazing :)We actually have two Thai restaurants in Cayman but none of them make anything that looks this good. Great recipe!

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  30. Oh, I wish I had a grill! That chicken looks perfectly done!

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  31. Fish sauce adds a wonderful umami flavor to food. I love the bright strong flavors in this recipe. I will certainly try it!

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  32. Wonderful!
    Delightful and yummy! ;D
    Thanks, Sam!

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  33. This looks delicious! Thai food is so yummy and beautiful. Thank you or sharing.

    lisa
    thepearsonfamilee.blogspot.com

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  34. I'm looking forward to trying this recipe, Sam. With all those wonderful Thai flavors I know my family will love it.

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  35. I found your chicken recipe on Roz's blog and just made it tonight! YUM! New follower here~

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  36. I love Thai flavors, Sam, so I can bet this chicken must be incredible!

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  37. I never use Thai flavors......this looks delish!

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  38. Now, you've really done it... I am STARVING! And I don't have a thing in this house. I guess I will have to take myself to lunch. LOL!

    XO,

    Sheila :-)

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  39. A Thai-chicken barbecue - perfect. Enough spice for interest but light and fresh!

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  40. wow, this is such a great blog with lots of exotic food - very flavorful ingredients. glad i blog walk.
    do visit my blog too :)

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  41. Sam, you delicious Thai Chicken recipe has now made it up to Indian where Lizzy from This Skinny Chick Can Bake prepared it and posted it today on her blog. She kindly credits you too. When you stop by Lizzy's blog, you need to also read the story of how we found each other in blog-land, yet knew each other from childhood!

    Hugs and happy Thai cooking!

    Roz

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  42. Sam, sorry for the typos....i meant to say 'your' Thai chicken recipe and "Indiana" not Indian.....just had my nails done for the first time in months and I'm trying to type! Big mistake!

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Sam