Time 16m Number Of Ingredients 14 Steps:
Place Marinade ingredients in a large ziplock bag. Massage to mix. Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours). Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3). Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove. Cook the chicken until golden brown - around 3 minutes each side. Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.
Time 2h21m Yield 4 Number Of Ingredients 11 Steps:
Whisk soy sauce, fish sauce, brown sugar, cilantro, sesame oil, ginger, Sriracha, garlic, lime juice, and lemongrass paste together in a bowl. Put chicken thighs in a resealable plastic bag, pour marinade over chicken, and marinate for 2 hours or overnight for an even better flavor. Preheat the grill to medium-high heat and oil the grate. Remove chicken thighs from marinade, discarding marinade. Grill chicken thighs until they are no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and allow to rest for a few minutes before serving.
Yield 6 servings Number Of Ingredients 12 Steps:
CILANTRO MIXTURE: In a medium bowl, combine cilantro, basil, green onions, fish sauce, 2 tablespoons canola oil, lime juice, lime zest, brown sugar, ginger, salt and pepper. In a gallon size Ziploc bag or large bowl, combine chicken and CILANTRO MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium high heat. Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Serve immediately.
Time 2h25m Yield 6 Number Of Ingredients 10 Steps:
Place chicken in a gallon-sized resealable plastic bag. Whisk together fish sauce, lime juice, sherry, brown sugar, chili sauce, minced garlic, Sriracha sauce, sesame oil, and lemongrass paste in a bowl and pour over chicken. Seal the bag and toss to coat. Refrigerate for at least 2 hours, but up to 8 hours for maximum flavor. Preheat an outdoor grill to medium-high heat and lightly oil the grill. Remove chicken from marinade, discarding marinade. Grill until chicken is no longer pink in the center and the juices run clear, about 12 minutes total, turning halfway through the cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a serving platter and let rest 5 minutes.
Time 3h35m Yield 4 Number Of Ingredients 10 Steps:
Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside. Place chicken halves flat on a cutting board. Insert 2 metal skewers into each chicken half, running parallel through legs and breasts. Transfer chicken to a baking dish that just fits them. Rub on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to overnight. When ready to cook, light 1 chimney full of charcoal . When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 140°F (60°C), about 45 minutes. Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 3 minutes longer. (Be careful, as the skin is very prone to burning.) If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave lid off for longer than it takes to check temperature, or chicken will burn. Transfer chicken to a cutting board and allow to rest for 5 minutes. Carve and serve with chile dipping sauce.
Time 8h30m Yield 6 Number Of Ingredients 13 Steps:
Combine cilantro, Thai basil, fish sauce, green onions, lime juice, lime zest, brown sugar, ginger, kosher salt, and 3/4 teaspoon pepper in a medium-sized bowl. Combine chicken thighs and cilantro mixture in a gallon-sized zip-top bag. Marinate in the refrigerator 8 hours to overnight, turning occasionally. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain chicken thighs and discard marinade. Season with salt and pepper to taste. Add chicken to the preheated grill and cook until no longer pink in the centers, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). Serve immediately.
Time 21m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Make the marinade: Slice the creamed coconut, dissolve in the boiling water, set aside and allow to become cold. Stir in the remaining marinade ingredients. Wash the chicken thighs and remove the skin. Trim off any excess fat. Turn the chicken in the marinade, then cover and refrigerate for about 2 hours or overnight. Heat the grill to its highest temperature. Place the chicken on the grill rack, spoon over some of the marinade and cook for 10-15 minutes, turning occasionally. The chicken is cooked when pierced and the juices run clear.
Time 2h21m Yield 4 Number Of Ingredients 11 Steps:
Whisk soy sauce, fish sauce, brown sugar, cilantro, sesame oil, ginger, Sriracha, garlic, lime juice, and lemongrass paste together in a bowl. Put chicken thighs in a resealable plastic bag, pour marinade over chicken, and marinate for 2 hours or overnight for an even better flavor. Preheat the grill to medium-high heat and oil the grate. Remove chicken thighs from marinade, discarding marinade. Grill chicken thighs until they are no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and allow to rest for a few minutes before serving.
