Thai Grilled/BBQ Chili-Lime Chicken

Thai BBQ Chicken with Dipping Sauce

The Spruce / D.Schmidt

  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: SERVES 2-4
Nutritional Guidelines (per serving)
248 Calories
8g Fat
27g Carbs
20g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: SERVES 2-4
Amount per serving
Calories 248
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 11%
Cholesterol 47mg 16%
Sodium 2093mg 91%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 7%
Protein 20g
Calcium 96mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you like good grilled or BBQ chicken, try this classic and fantastically delicious Thai grilled chili-lime chicken! It's simple to make, including the special marinade that imbues the chicken with taste and gives it that beautiful reddish barbecue hue. Serve with a quintessentially Thai sauce that is super-easy to make (no cooking involved!) and gives your chicken that extra hit of flavor. A great recipe to make for everyday eating, or for a special cookout or family barbecue.


  • 1/2 lb. chicken thighs (or breast, or chicken pieces of your choice)
  • For the Marinade:
  • 4 garlic cloves
  • 1/2 tsp. coriander (ground)
  • 1/2 tsp. ground pepper (white ground or substitute 1 tsp. black pepper)
  • 2 tbsp. fish sauce
  • 2 tbsp. soy sauce
  • 2 tsp. soy sauce (dark)
  • 3 tbsp. sherry (or cooking sherry)
  • 1 tbsp. sugar (brown)
  • 1 tbsp. lime juice (fresh)
  • For the Easy Chili-Lime Sauce:
  • 1/4 cup lime juice (fresh)
  • 2 tbsp. sugar (brown)
  • 2 tbsp. fish sauce
  • 2 tbsp. shallot (or purple onion, finely minced)
  • 1 chili (red minced, or 1/2 tsp. cayenne pepper)

Steps to Make It

  1. Stir all marinade ingredients together until well mixed and sugar has dissolved.

  2. Pour marinade over chicken pieces. Turn and stir the chicken in the marinade. Allow chicken to marinate at least 30 minutes, or up to 24 hours (covered and in the refrigerator).

  3. Barbecue chicken over a hot grill. Brush with some of the leftover marinade from the bottom of the bowl the first time you turn the chicken pieces.

  4. Continue grilling until chicken is well cooked (inner flesh should be opaque and juices should run clear).

  5. To make the chili-lime sauce: Simply stir all sauce ingredients together in a small bowl until the brown sugar dissolves. Note that this sauce does not need to be cooked or heated.

  6. Taste-test the sauce. It should taste tangy and spicy - a balance of sour and sweet, salty and spicy. If you prefer it sweeter, add more sugar. Add more fresh chili or cayenne if you prefer it spicier. If you'd like it saltier, add more fish sauce.

  7. Serve the barbecue chicken together with the sauce. Excellent with rice, but also good with potatoes or over salad greens.