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Spicy Grilled Thai Chicken

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  Unsweetened coconut milk 14 Ounce
  Fish sauce 3 Tablespoon
  Rice wine vinegar 3 Tablespoon
  Lime juice 1 Tablespoon
  Soy sauce 1 Tablespoon
  Curry powder 1 Tablespoon
  Garlic 3 Clove (15 gm)
  Crushed red pepper 3⁄4 Teaspoon
  Chicken 3 1⁄2 Pound

1. In a shallow 2-quart baking dish, combine coconut milk, fish sauce, vinegar, lime juice, soy sauce, curry powder, garlic, and hot pepper. Add chicken and turn to coat completely. Cover and refrigerate at least 2 or up to 8 hours.
2. Prepare a medium-hot fire in a barbecue grill. Remove chicken from marinade; reserve marinade. Grill chicken, skin side down, 10 minutes. Turn and grill skin side up, 5 minutes. Brush with marinade and continue to grill, turning occasionally and brushing often with marinade, until chicken juices run clear when pricked with a knife tip, about 20 to 30 minutes longer. (Breasts will take less time than thighs or drumsticks.) Stop basting about 5 minutes before chicken is done

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 991 Calories from Fat 599

% Daily Value*

Total Fat 68 g104.8%

Saturated Fat 33.6 g168%

Trans Fat 0 g

Cholesterol 265.9 mg88.6%

Sodium 1355.4 mg56.5%

Total Carbohydrates 10 g3.3%

Dietary Fiber 3.6 g14.2%

Sugars 4 g

Protein 84 g168.5%

Vitamin A 8.8% Vitamin C 9.3%

Calcium 9% Iron 33.9%

*Based on a 2000 Calorie diet


Spicy Grilled Thai Chicken Recipe