Thai Grilled Chicken

Thai grilled chicken should be moist, flavourful, and make you want more …. this is it.

Thai Chicken

This chicken.  So moist and delicious.  The dipping sauce takes it over the top!

 

  • 2 lb / 1 kg chicken thigh fillets (skinless, boneless) 

 

  • Use whatever chicken you have, or prefer, this amount of marinade worked with 2 boneless chicken breasts, cut into pieces and pounded equal thickness.  I reserved some of the marinade and kept it to serve as a dipping sauce, it was incredible.
Marinade
  • 1 large lemongrass stalk , white part only very finely chopped (about 2 tbsp) If you live in an area like we do, fresh lemongrass is not always easy to come by, and in that case, I use 1 tbsp lemongrass powder)
  • 1 tbsp garlic , minced
  • 2 tbsp lime juice
  • 1 tsp chili flakes
  • 3 tbsp fish sauce
  • 1 tsp sesame oil
  • 3 tbsp brown sugar or palm sugar
  • 1/2 cup coconut milk

Mix all marinade ingredients together, reserve 1/2 of it, and and add chicken to the rest.  Marinade overnight, or for at least an hour …. (I had an hour and it turned out really well!)

Serve the chicken with the reserved marinade.

Thai chicken

put all the marinade ingredients into the bowl of a food processor, and give it a good whiz ….

 

Grill chicken until just cooked through, and serve with dipping sauce.

Dukkha rubbed chicken satay with zucchini ribbons.

Dukkha is an amazing blend of spices and nuts that is very useful to have on hand.  Moist  chicken with crispy bits and tender zucchini, try this chicken marinated in tahini and rubbed with dukkha seasoning.  I guarantee it won’t be the only time you try it!

Dukkah chicken 4

2 tbsp vegetable oil

1 tbsp liquid honey

1 tbsp tahini

1 tbsp lemon juice

1/2 tsp kosher salt

1/2 tsp pepper

1 lb of boneless skinless chicken thighs, cut in 1 inch pieces

1 small zucchini, cut into long thin ribbons (use a vegetable peeler)

1 small onion, cut into 1 inch pieces

1/2 cup Dukkah

In a large bowl, whisk together oil, honey, tahini, lemon juice, salt and pepper.  Blend well, and add the chicken pieces.

Dukkah chicken 1

(This can be done ahead of time, and marinated for up to 24 hours)

When ready to assemble, remove chicken from marinade, (discard excess) and dredge in Dukkah.

Create an assembly line of zucchini ribbons, onion and chicken …..

Dukkah chicken 2

Alternately thread chicken, zucchini and onion onto skewers.  This can be done ahead and kept in the fridge for up to 24 hours.

dukkah chicken 3

 

Place skewers on greased grill over medium heat, close lid and grill – turning until browned.

Transfer to a serving platter, scatter more Dukkah over top and serve with lemon wedges.

If you live in a larger city, I’m sure you can pick up Dukkah seasoning in any Middle Eastern grocery store.  If not, check out my recipe for Dukkah, I like to keep it in my pantry.