Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Chargrilled Thai Chili Chicken

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


Chargrilled Thai Chili Chicken can be done in two ways. This is out-of-this-world chicken with a myriad of flavors.

Take a whole chicken and cut it in half, or use chicken thighs, two per person

Ingredients

  • 4 cloves garlic, crushed
  • 1 tablespoon minced chili
  • 1 fresh chili, chopped finely
  • 2 tablespoons minced lemongrass
  • 2 Tablespoons fish sauce
  • 2 tablespoons tamarind pulp, soaked in a little warm water to loosen
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh lime (or lemon) juice
  • 1 tablespoon salt
  • 1 teaspoon sesame oil
Chargrilled Thai Chili Chicken for four

Method

  1. In a bowl mix, all ingredients together until well mixed and sugar has dissolved.
  2. Coat the whole chicken or the chicken thighs evenly.
  3. Turn the chicken and stir it in the marinade.
  4. Let the chicken marinate for 15 to 30 minutes, or up to 24 hours (covered in the refrigerator).
  5. Cook in a preheated oven at 450 until the skin is well charred.
  6. And then turn the temperature down to 400 and let cook for 30 to 35 minutes.
  7. Check to see if the chicken is cooked by pricking it with a fork.
  8. If juices run clear your chicken is done.
  9. Once the chicken is cooked, turn the temperature off, open the stove door slightly, and let the chicken rest for 15 minutes.
  10. We served with Bok Choi, pan-fried potatoes and sliced radishes, and cucumbers with salt and pepper.
  11. Take one piece of Bok Choi and chop it into chunks.
  12. Add to the hot frying pan with hot canola oil (one tablespoon)and stir fry for one minute.
  13. At the end add one clove of finely minced garlic, well stirred into the Bok Choi.
  14. Slice three medium-sized potatoes into thin slices.
  15. Place in a pre-heated frying pan containing one tablespoon of hot canola oil and fry for 20 minutes over medium-high.
  16. Season to taste with salt and pepper. Keep turning your potatoes over every four minutes or so. Make sure they don’t burn. Turn down the heat if it looks like they will.

Prepared, tried, and tested by George’s Kitchen

Thanks for dropping in and checking out the recipes and what’s on offer.

If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I can’t get enough of those mouthwatering photos!

We happily share our awesome recipes and are excited to sprinkle some love by sharing our posts at these awesome Linkup Parties.

Copyright © 2024 esmesalon.com – All rights reserved.

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please es**@es*******.com ">contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment