In association with Thermapen
Baked and Barbecued Thai Chicken Thighs, the perfect addition to any BBQ! Marinated in lime, lemon grass, coriander, coconut, ginger and more these thighs are sure to impress!
Today I’m bringing you my recipe for Baked and Barbecued (Grilled) Thai Chicken Thighs which I have been working on this last week. I love Thai Green Curry so decided to develop a marinade based on this dish. I hear we are due a heat wave this shortly, so with that in mind I think barbecued food and salads are going to be a must!
When cooking chicken on the barbecue you really don’t want to leave anything to chance which is why I always bake my chicken thighs in the oven first and also use my SuperFast Thermapen 4 Digital Thermometer to check the temperature.
Chicken on the bone is extra succulent but also requires a longer cooking time, if you just popped it on the barbecue you’d end up with a well cooked skin but the meat would still be raw around the bone as the heat is so intense.
The last thing you want to spoil your summer fun is salmonella poisoning which is why you should also avoid washing chicken as you are more likely to splash the bacteria around your kitchen.
So back to my Baked and Barbecued Thai Chicken Thighs which are flavoured with, amongst other things, coriander, limes, lemon grass, desiccated coconut, green chillies and palm sugar.
If you’re like me you’ll want an assortment of flavours on your plate when you have a BBQ and I think you will love these thighs if you like Thai Green Curry.
Should you have any leftover (I always over cater just to have leftovers) then just chop up the chicken add a few halved grapes and toss into some mayonnaise and mango chutney!
More recipes using the SuperFast Thermapen 4 Digital Thermometer
- Korean BBQ Style Spicy Pork Lettuce Wraps
- Rocky Road Fudge – Fab Food 4 All
- Coffee Truffles – Fab Food 4 All
- Pesto Stuffed Roast Lamb – Recipes from a Pantry
- Leftover Turkey & Ham Pies with Filo Pastry – Fuss Free Flavours
- Quick & Easy 5 Spice BBQ Sauce – Elizabeth’s Kitchen Diary
I’m adding this post to the Eating Al Fresco challenge.
Pin my Thai Chicken Thighs for later!
NB: This is a commissioned post for Thermapen, all opinions are my own.
Baked & Barbecued Thai Chicken Thighs
Ingredients
- 1.5 kg Chicken thighs about 10 – 12 pieces
- For marinade:
- 50 mls olive oil
- 50 g bunch coriander roughly chopped
- 2 stalks lemon grass roughly sliced
- 1 frozen garlic & ginger block or 4 cloves garlic & thumb sized piece of root ginger
- 4 limes juiced and zest of 2
- 1 tsp salt flakes
- 4 tiny green chillies stems removed (I use frozen)
- 3 tbsp desiccated coconut
- ½ medium red onion roughly chopped
- 1 block palm sugar 14g
Instructions
- Add all the marinade ingredients to a blender (I used my herb mini blender) and blend to a smooth paste.
- Prepare the chicken thighs by trimming off the excess skin and make 3 deep slashes into the skin and flesh.
- Place the thighs into a shallow dish and pour over the marinade.
- Rub marinade into the slashes and then turn the thighs to ensure an even coating.
- Cover with food wrap and place in fridge to marinate over night (up to 24 hrs), turning the thighs the following morning if you can.
- When ready preheat the oven to 200°C and at the same time get your BBQ lit (I find men like to do this bit)!
- Place the thighs (skin side up) in a deep sided baking tin large enough to allow some room around them, cover in foil and bake for 30 minutes or until the thighs reach a reading of 74°C (165°F) on a Thermapen thermometer.
- Finish off by cooking on the BBQ until the skin is crispy and golden all over.
Gloria @ Homemade & Yummy
Oh these sound great. Now that BBQ season is here I am always looking for new things to try. We love Thai food here so these will be great!!
Camilla
Thanks Gloria, I’m sure you’d love them then:-)
Dannii @ Hungry Healthy Happy
That looks like some juicy and finger licking chicken. Chicken always goes down well at a BBQ doesn’t it!
Camilla
Thanks Dannii, yes always have to have chicken at a BBQ:-)
Elizabeth
The Thermapen really comes into its own with BBQing, doesn’t it. It’s been a game changer in our house! Gorgeous recipe too!
Camilla
Thanks Elizabeth! Yes the Thermapen gives complete peace of mind when it comes to BBQs:-)
Amanda
Such deliciously fragrant ingredients in this chicken dish! Yum. PS – love my Thermapen, can’t live without it!
Camilla
Thank you Amanad, good to hear you love your Thermapen too:-)
Emma @ Supper in the Suburbs
Oh wow you’ve really got my juices flowing!!! These look so succulent and those Thai flavours? Just wow! I bet it was difficult recipe testing these 😉
Camilla
Thanks Emma, everyone here enjoyed them:-)
Sharee @ Savory Spicerack
This sounds like a really good idea for grilling chicken thighs! I love the addition of the lemon grass and ginger! Have to try this out!
Camilla
Thank you, do let me know if you do:-)
April J Harris
What lovely looking chicken – and the marinade sounds so delicious too! I always use a thermometer when I’m cooking meat – it’s so important to make sure it’s done properly.
Camilla
Thanks April, yes a thermometer is so important for food safety!
Jessica
You just gave me the perfect dish for our BBQ session next weekend. Looks really delicious!
Camilla
Thank you Jessica, glad to be of help:-)
Life as Mum
I love Thai food. That looks really delicious
Camilla
Thank you, I love Thai food too:-)
Harriet from Toby & Roo
These sound delish! I’m a big fan of green thai curry too – yum!
Camilla
Thank you Harriet:-)