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Thai marinade recipe

Thai marinade recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Marinades for chicken

A perfectly nutty Thai marinade that works a treat for chicken or beef. Grill or BBQ after marinating.


Sofala, Mozambique

5 people made this

IngredientsMakes: 1 Cup

  • 8 tablespoons peanut butter
  • 60ml water
  • 3 tablespoons soy sauce
  • 3 tablespoons lemon juice
  • 2 tablespoons brown sugar
  • 2 spring onions, chopped
  • 1 chilli, sliced and de-seeded (optional)

MethodPrep:15min ›Ready in:15min

  1. Mox together all ingredients then add your choice of meat. Allow to marinate in the fridge for at least 1 hour.
  2. If desired, boil excess marinade for 2-3 minutes to use for basting during cooking.

Tip

I like to use crunchy peanut butter!

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Reviews & ratingsAverage global rating:(1)


If you’re new to coconut marinades, you’re going to really love this Coconut Chicken recipe! Coconut milk is a brilliant marinade – it’s a flavour carrier, infusing the chicken with all the tasty flavours you’ve mixed into the marinade.

But not only that, it also adds richness into the chicken, which most marinades do not do. Coconut milk has a fair amount of fat in it which infuses into the chicken.

So this Thai Chicken is not only injected with terrific Thai flavours, it’s tenderised and infused with what I describe as “butteriness” from the coconut milk. It’s absolutely divine!


Thai grilled chicken (gai yang ไก่ย่าง)

Before we get started making this recipe, let’s quickly talk about grilled chicken in Thailand.

Gai yang (ไก่ย่าง) is the Thai word for grilled chicken, and throughout Thailand you’ll find many different types of grilled chicken, depending on regional location and also just personal family recipes.

The Thai grilled chicken recipe I’m going to share with you is a type of grilled chicken that’s usually cooked using a full chicken, and you’ll commonly find similar tasting grilled chicken throughout Bangkok.

Grilled chicken (gai yang ไก่ย่าง) is especially common to eat along with som tam (green papaya salad), and hot fresh sticky rice. With this trio combination, you’ll have an award winning meal that will make your taste buds rejoice!

Ok, so let’s get started on this Thai gai yang recipe (ไก่ย่าง).

Coriander roots add a wonderful depth of flavor


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  • 1 can (13.66 ounces) Thai Kitchen® Gluten Free Unsweetened Coconut Milk
  • 1/3 cup vegetable or chicken stock*
  • 1/4 cup chopped basil leaves
  • 2 to 3 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
  • 1 to 4 tablespoons Thai Kitchen® Gluten Free Green Curry Paste
  • 2 tablespoons brown sugar
  • 1 1/2 cups assorted cut-up vegetables, such as red bell pepper, zucchini, carrots and peas
  • 3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • Cooked Jasmine Rice

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Instructions

  1. Slice the chicken breast across grain with at least 1 inch wide each piece. Mix in the Marinade and make sure all pieces are well coated. Marinate the meat for at least 30 minutes in the refrigerator.
  2. Prepare the peanut sauce by adding all the Peanut Sauce ingredients in a 2 quart sauce pan. Mix well and cook on medium heat. Stir the sauce while cooking. Turn off the heat when the sauce is slightly thickened. It takes about 10-15 minutes.
  3. Take out the marinated chicken from the refrigerator. Insert the wooden skewers through the meat lengthwise. Grill the Sate for 4 minutes on each side or until desired tenderness.
  4. Serve with Peanut Sauce and some sliced cucumber.

How do you make lemongrass chicken?

Lemongrass Chicken is very, very simple to make. We are really just whisking together a bunch of marinade ingredients. The only question you might have is how to prep your lemongrass which I’ve detailed below:

  • Trim Lemongrass. Trim the end off of the lemongrass and remove the tough outer husks – about 2-3 layers until you reach layers where the bottom is white and tender.
  • Chop lemongrass. Chop the white bottom section of lemongrass up until it gets tough – about the bottom third/5” of the lemongrass stalk.
  • Chop some more. After chopping the lemongrass off the stalk- chop some more so it’s chopped and not left in round sections. You don’t need to worry about finely dicing though because we want the pieces large enough to pick out once cooked if needed. I didn’t have to do this as all my lemongrass came off as I cooked my chicken.
  • Whisk marinade together. Add all of the marinade ingredients together in a large bowl or Ziploc bag (whatever you are going to marinate your chicken in).

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Thai Chicken Marinade

The most basic marinades have some fat and some acid and a seasoning or two involved. You don’t want to let certain foods sit in a marinade for too long (fish and seafood in particular, which can start to get mushy), especially if there is citrus juice or a heavily acidic balance to the mixture.

How long should different things marinate? Here’s a basic guide to start you off. These Thai Chicken Thighs should marinate for at least one day, and up to three.

This Thai Chicken Thighs recipe is an ode to my friend Katie Chin’s recipe for Thai chicken wings, and you could definitely decide to use them as a marinade for wings and roast those up.

Lemongrass, fish sauce, ginger, garlic, chili garlic sauce, and you’ve got flavor to spare.

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Can You Freeze This Grilled Chicken Satay Recipe?

Yes, you can freeze this Thai chicken satay recipe. Place the grilled chicken satay in a freezer safe container and store it in the freezer for up to 3 months. To thaw the grilled chicken satay, put it in the fridge overnight.

You can even freeze the chicken satay marinade if you are doing meal prep. Just prepare the marinade and place it in a freezer-safe bag or container. It will last 1-2 months in the freezer. Another option is to add the raw chicken into the marinade, thaw in the refrigerator overnight, and grill as directed.


This Garlicky Gai Yang Is the Best Way to Grill Chicken, Period

If your idea of taking barbecued chicken to the next level is shoving a can of beer into your bird, step up your game this Labor Day with the Thai BBQ dish gai yang.

The name of the Thai street food staple simply translates to grilled chicken and while that is indeed accurate it fails to do it justice. A multi-layered overnight marinade of herbs, spices, and sauces yields pure poultry perfection on the BBQ: tender flesh, crispy skin, and flavor for days. (Plus, there’s the added bonus of perfuming your backyard with an utterly intoxicating aroma.)

It’s no wonder gai yang has plenty of devotees and among the flock is Los Angeles-based chef Johnny Lee, who recently added the dish to the menu at his Chinatown gem Pearl River Deli. Though the restaurant focuses primarily on Cantonese-inspired cooking, bringing gai yang into the fold makes perfect sense. The dish encapsulates a trio of Lee’s most notable culinary achievements: his mastery of poached Hainan chicken (the chef’s initial claim to fame) the Thai cooking talents he showed off at Grand Central Market stall Sticky Rice and his Chinese barbecue expertise currently being exhibited at PRD.

Below he shares his somewhat unconventional approach to what’s bound to become your new favorite summer sizzler.