Thai style Grilled Chicken is one of those recipes that fills your kitchen with the kind of aroma that makes everyone gather around. The marinade combines crushed lemongrass, coriander roots, and garlic with coconut milk and a mix of sauces that balance salty, sweet, and tangy notes. Splitting the chicken in half helps the marinade work its way deep into the meat, even under the skin.
After an overnight rest in the fridge, the chicken hits a hot grill pan and cooks until the edges turn golden and slightly charred. The result is tender, flavorful meat with a hint of smokiness that tastes like something you would find at a street food stall in Bangkok.
About the Recipe
You should try this recipe because it shows how a handful of simple ingredients can create something really flavorful. The marinade does most of the work while you sleep, so the actual cooking time is short. Grilling gives the chicken a slightly crispy surface while keeping the inside juicy. The combination of lemongrass and coriander roots adds a fresh, herbal note that you cannot get from dried spices alone.
Meanwhile, the fish sauce and oyster sauce bring depth without making the dish taste too heavy. It works well for a weekend dinner or when you want to impress guests without spending hours in the kitchen.
Why you will love this recipe
This recipe is straightforward and does not ask for any hard to find equipment or complicated techniques. The marinade ingredients are easy to measure and mix, and the overnight wait means you can prep ahead without stress. I like how the dark soy sauce gives the chicken a rich color while the lime juice keeps everything balanced.
The flavors are bold but not overwhelming, so even people who are new to Thai food usually enjoy it. Grilling on a pan indoors works just as well as using an outdoor grill, which makes this practical year round. The chicken stays moist because the coconut milk and sauces coat every part, including under the skin.
Thai style Grilled Chicken
Cooking Tips
Make sure to crush the lemongrass stalk well before chopping so it releases its oils and aroma. When you rub the marinade on the chicken, gently lift the skin and spread some underneath for extra flavor. If your grill pan gets too hot, lower the heat to medium so the outside does not burn before the inside cooks through. Check the thickest part of the chicken with a knife to see if the juices run clear. Let the chicken rest for a few minutes after grilling so the juices settle back into the meat.
Serving and Storing Suggestions
This recipe serves four people and takes about 20 minutes of active prep time, plus overnight marinating. Serve the grilled chicken with jasmine rice, a simple cucumber salad, and Thai sweet chili sauce for dipping. You can also add a wedge of lime on the side for extra brightness. Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat or enjoy the chicken cold in a salad or wrap.
Similar Recipes
- Vietnamese Lemongrass Chicken
- Thai Basil Chicken Stir Fry
- Grilled Tandoori Chicken
- Thai Green Curry Chicken
- Honey Soy Grilled Chicken
Thai style Grilled Chicken
Ingredients
- 750 gms Whole Chicken (spine removed and split in half)
- 2 tbsp Coconut Milk
- 1 stalk Lemongrass (crushed lightly and chopped)
- 2 Coriander Roots (chopped)
- 2 cloves Garlic (crushed)
- 3 tsp Light Soy Sauce
- 1/2 tsp Dark Soy Sauce
- 1 1/2 tsp Thai Fish Sauce
- 1 1/2 tsp Lime Juice
- 3 tsp Oyster Sauce
- 1/4 tsp Black Peppercorns
- 1 1/2 tsp Brown Sugar
- 1/2 tsp Turmeric Powder
- Salt as per taste
Instructions
- Combine and grind together the lemongrass, coriander roots and garlic.
- Transfer to a large bowl.
- Add the fish sauce, dary soy sauce, light soy sauce, oyster sauce, lime juice, pepper powder, brown sugar, turmeric powder and coconut milk.
- Mix well.
- Pour this over the chicken and rub well, ensuring the parts under the skin are coated too.
- Keep this in the fridge for 8 hours or overnight.
- Heat a grill pan over medium flame.
- Grill the chicken until cooked through and golden, approx 10 to 20 minutes.
- Remove and cut into bite-sized pieces.
- Garnish with coriander leaves.
- Serve with Thai sweet chilli sauce or any other dipping sauce of choice.
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Frequently Asked Questions
Can I use chicken thighs instead of a whole chicken?
Yes, boneless or bone in thighs work well. They might cook faster, so check them after about 10 minutes on the grill.
What if I do not have coriander roots?
You can use coriander stems instead. They have a similar flavor, though slightly milder. Use about twice the amount.
Can I bake this chicken instead of grilling?
Without a doubt. Preheat your oven to 200 degrees Celsius and bake the chicken on a lined tray for 30 to 40 minutes until golden and cooked through.
How do I know when the chicken is fully cooked?
The internal temperature should reach 75 degrees Celsius, and the juices should run clear when you pierce the thickest part with a knife.
Can I marinate for less than 8 hours?
You can marinate for as little as 2 hours, but overnight gives deeper flavor and more tender meat.
