Thai Style BBQ Chicken

Thai Style BBQ Chicken


"This chicken is simple to make and the sauce is even more flavorful if allowed to marinate on the chicken overnight. Try serving this with a spicy fried rice."


1 d 36 m servings
Serving size has been adjusted!

Original recipe yields 6 servings


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  1. In a medium nonporous bowl, combine the garlic, ginger, lime zest, lime juice, crushed red pepper flakes, water, soy sauce, Worcestershire sauce and sugar. Mix well and place the chicken in the sauce, turning several times to coat. Cover and marinate in the refrigerator for 4 to 24 hours.
  2. Preheat an outdoor grill for high heat and lightly oil grate.
  3. Grill chicken over high heat for 6 to 8 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.
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  1. 45 Ratings


Very tasty. A little too spicy for my son. I didn't have any fresh ginger on hand, so I used ground ginger.

This was very tasty. I marinated this for about 24 hours in a big Ziploc bag, shaking it up every once in awhile. I followed the recipe, with the only modification being a bit more red pepper. I...

I really liked this marinate. i tried it on chicken quarters marinating for over 8 hours. you cou see the mairinate in the chicken and the falvor was unbeatable.

I think the ginger taste was too overpowering. Next time I will cut the ginger in about half. Other than that the taste was good and I would make this again.

My husband and I love this recipe, shred the chicken after cooking and add it with the thai veggie noodles for a wonderful one bowl thai dish!

This was very tasty! I used about half the ginger and I think it wasn't too overpowering. I grilled the chicken on my George Foreman grill and served with brown rice. I will definitely make t...

Has a good taste, but I found the ginger flavor too strong.

I would omit the water the next time I made this and I added some chilli paste which gave it an extra "kick".

We thought this recipe was great. The flavor was wonderful and very different from other asian marinades we've tried. We like our food on the spicier side, so I would add more red chili pepper...