This is one of the tastiest Thai grilled chicken dishes you’ll ever make.
This recipe is adapted from Roy Yamaguchi, founder of Roy’s, the famous Pan-Asian chain originating in Hawaii.
The primary reason for the robust flavor is the overnight marinade.
The tastes of Thailand burst with lemongrass, fish sauce, and coriander.
The photo doesn’t do justice to the flavors of the chicken and the udon noodle with peanut sauce. I always serve it with this noodle dish, and that recipe will be posted next. You’ll make this over and over and will never fail to impress your dinner guests.
ATMOSPHERE
I poured a nice red zin to quench my thirst as I grilled the chicken breasts on a beautiful sunny evening.
A chilled Riesling Spatlese would be a great option with its clean, crisp, palate-pleasing taste.
Listen to great Thai or classical music while you cook!
Thai Grilled Chicken
Grilled Thai Chicken
Ingredients
Equipment
Method
- Combine brown sugar and the following eight ingredients in a blender and puree until smooth. The last time I made this, I forgot to blend the ingredients, and it turned out fine.
- Combine chicken and marinade in a bowl or plastic bag. The original recipe called for one hour, but I prefer overnight.
- Grill chicken and season with salt and pepper. Use a meat thermometer and grill to an internal temperature of 165.
- Remove and let sit for five minutes. Slice the chicken on an angle and serve. I like to serve this with thick udon noodles smothered in peanut sauce. That recipe will be posted next. You could also serve it with rice.
I hope you enjoyed this Thai peanut sauce noodles dish!
