Ingredients:
For the Chicken Marinade:
4 bone-in, skin-on chicken thighs (or leg quarters)
4 garlic cloves, minced
1 stalk lemongrass, white part only, finely chopped
1 tablespoon coriander (cilantro) root or stems, minced
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
1 teaspoon white pepper
For Serving (optional):
Sweet chili sauce
Sticky rice
Fresh cucumber slices
Directions:
In a large bowl, combine garlic, lemongrass, coriander root, soy sauce, fish sauce, oyster sauce, brown sugar, and white pepper.
Mix thoroughly until it becomes a thick marinade paste.
Add chicken pieces to the marinade, rubbing it well into the meat. Cover and marinate for at least 6 hours or overnight in the refrigerator.
Preheat a grill or barbecue to medium heat. Oil the grates lightly to prevent sticking.
Grill chicken skin-side down first for 5–6 minutes or until slightly charred. Flip and continue grilling for another 15–20 minutes, turning occasionally to ensure even cooking.
Check internal temperature – it should reach 165°F (75°C).
Rest for 5 minutes before serving.
Serve with sticky rice, sweet chili sauce, and fresh cucumber slices for the complete Thai street food experience.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes (plus marinating time)
Kcal: 320 kcal | Servings: 4 servings
Leave a Reply