It’s been sweltering the last couple of days but I have to say, after such a long and cold winter, I really don’t mind the heat. Grilling even in the hot weather doesn’t bother me. As the summer rolls along, I’ve had to switch things up so that chicken, night after night, doesn’t get old. Although I do like to grill fish and shrimp, and the occasional steak, it costs a lot more than chicken to feed my family. So, I rely on chicken on the bone or boneless chicken breasts that I cut in half lengthwise to make cutlets. It’s all about stretching out the grocery bill.
This Thai Barbecue Chicken is a recipe I’ve been making for a number of years but for some reason hadn’t made it yet this summer. I slit the chicken drumsticks in a couple of places so the marinade could penetrate the meat faster and more thoroughly. Placed in a ziploc bag and laid flat on a plate, the chicken was ready to go in a few hours. I flipped the bag over after about an hour to make sure all the pieces were soaked in the marinade.
For easier removal from the grill and virtually no cleanup, I placed a piece of foil on top of a baking sheet, oiled it, and put the chicken on top. Then, I slid the entire piece of foil with the chicken on to the grill. It was fortunate that I did this because a huge thunderstorm rolled in while the chicken was on the grill so I ended up running out with an umbrella and quickly slid the sheet of foil with the chicken onto a baking tray, using the umbrella to keep the chicken from getting drenched.
This Thai Barbecue Chicken is best served with sweet Thai chili sauce. You can make your own sweet Thai chili sauce or buy ready made bottles at the supermarket.
Thai Barbecue Chicken
- 3 pounds chicken drumsticks or thighs
- 4 tablespoons fish sauce
- 1 teaspoon black pepper
- 1 1/2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 cup coconut milk
- 2 tablespoons minced garlic
- 1 rounded teaspoon ground roasted coriander
- Thai Sweet Chili Sauce for serving
Cut slits in drumsticks if desired. Mix remaining ingredients together in a ziploc bag and add chicken. Shake to coat pieces evenly. Lay chicken on a plate and refrigerate for at least 2 hours, flipping bag over after an hour.
Grill until cooked through.
Serve with Thai Sweet Chili Sauce.
For more Thai grilling recipes, check out these recipes:
Thai Coconut Curry Chicken with Peanut Sauce (with red curry paste)