|Nutritional Guidelines (per serving)|
|Servings: Serves 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 58g||74%|
|Saturated Fat 17g||83%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||4%|
|*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.|
This Thai version of honey garlic chicken turns ordinary chicken breast or thigh into an amazing tasting meal, plus it's easy to make. Here I've grilled it, but it's just as wonderful baked in the oven (both methods included here). Makes a great dinner served together with rice or over a salad, or whatever side dishes you desire.
It's the marinade that makes this recipe so good - and you can use this same marinade for other grilled or baked dishes as well, including all types of fish and seafood. Great for serving guests too, as the sauce is mild enough even for kids and those with sensitive stomachs. Enjoy!
- For the Grill:
- 4 chicken breasts (or 6-8 thighs; if baking: 4-5 quarter chicken pieces)
- For the Thai Honey-Garlic Marinade:
- 3 tbsp. lemongrass (fresh minced)
- 1 1/2 limes or 1 lemon (squeezed for juice)
- 6 tbsp. fish sauce
- 7-8 garlic cloves (minced or finely chopped)
- 1 tsp. garlic powder
- 1 red chili (red fresh, minced or 1/4 to 1 tsp. dried chili flakes crushed, to taste)
- 5 tbsp. honey (liquid)
- 1 cup coconut milk (not lite, or substitute carnation evaporated milk)
Combine all marinade ingredients in a bowl or large measuring cup, stirring well with a fork or whisk to dissolve honey. Taste-test, looking for sweet and sour, followed by salty/spicy flavors. If too sweet for your liking, add more lime or lemon juice; if not spicy enough, add more chili.
Lightly score one side of the chicken breast/thigh to allow more flavor into the meat. Pour over marinade, turning the pieces in the sauce to saturate. Marinate at least 30 minutes, or up to 24 hours in the refrigerator (cover if longer than 1 hour).
Heat up your grill/BBQ, brushing grill surface with a little vegetable oil to keep the chicken from sticking. Place marinated chicken pieces over the hot grill, brushing with the remaining marinade the first few times you turn them.
Chicken is nicely grilled when meat inside is opaque and can be easily sliced. Serve with Thai jasmine rice or over a salad. If you'd like a condiment or side sauce with this dish, Thai sweet chili sauce is very good (homemade or store-bought).
Arrange chicken pieces directly in your baking pan and pour marinade over, turning pieces top-side down in the marinade. Set pan in the refrigerator at least 30 minutes or longer (up to 24 hours - cover if longer than 1 hour).
Preheat oven to 350 F. Turn pieces right-side up, and season each piece with a little salt.
Cover baking pan with foil, 'tenting' it over the chicken to avoid touching the skin. Bake 30-40 minutes, then remove from oven and add a little water in and around the pieces if the pan is drying out. Return to oven for a total of 1 hour. Remove foil and return to oven 10 minutes, or long enough to turn skin golden. Serve with Thai jasmine rice or potatoes on the side. (Tip: my husband and I like to spoon some of the sauce from the pan over our rice as we eat, it's so good.)