Thai BBQ Chicken

A few weeks ago for dinner, David wanted to try something different with the chicken breasts that we had purchased. He went online and found a recipe for Thai BBQ Curry Chicken on the Food Network channel’s website. We had attempted this recipe twice, the first time didn’t quite leave the taste that he wanted, but second time was the charm! The first time’s mistake was not letting the chicken marinate in the marinade long enough before cooking. He had just applied it and it went directly to the skillet. The second time he marinaded the chicken and let it sit overnight for approximately 24 hours before cooking.

The original recipe called for many different ingredients, but he improvised and made do with the ones we had to I will be editing the recipe to the way we made it that was just as delicious!

Ingredients Needed:
½ lb of Chicken breasts, fresh
1 tbsp Coriander
10 cloves Garlic
1 stalk Lemongrass
½ can of Coconut Milk (we used Silk Coconut Milk)
7 ⅓ tbsp Brown sugar
2 tbsp Curry powder, yellow
1 tbsp Peppercorns, black
½ cup of Rice Vinegar
(If meat poundage doubles, double ingredients)

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It was a very simple recipe, although a bit time consuming to prep (since you need overnight for best taste).  To start off, mince the garlic cloves, peppercorns, coriander, and lemongrass into a chunky paste. Using a large spoon, transfer the paste to a large mixing bowl then add in the coconut milk. Add the chicken and the remaining ingredients and mix well. Cover and refrigerate for at least 2 hours (we put it up to 24 since we were at work during the day) or up to overnight.

When ready, pull out the bowl of marinaded chicken and turn on the grill or skillet to medium heat. Put the chicken on the grill or skillet, skin side down, and brush with the marinade. Cook for about 15 minutes then flip the chicken over and brush with the marinade. Cook the second side for about 15 minutes. Discard the marinade. When the chicken is cooked and tender transfer it to a serving platter.

The chicken was so delicious! It was tender and juicy full of flavors of the curry power and coconut milk! It was definitely smart to let the chicken sit overnight rather than direct cook after the marinading. Overall this should take about 30 minutes to make for a simple and tasty dinner! 🙂 Hope you enjoy it!

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