Thai-style BBQ chicken

Recipe from: 1/1/2003 12:00:00 AM
Ingredients 14
Servings 1


Serving Change
  • 3
    long bamboo sticks
  • 8
    chicken pieces with skin
  • 2
    sticks lemongrass, outer leaves removed, chopped
  • 4
    red chillies, chopped
  • 15
    minced ginger
  • 3
    cloves garlic, crushed
  • 1
    onion, chopped
  • handful coriander
  • 2
    limes, juice
  • 250
    light coconut milk
  • 30
    brown sugar or palm sugar
  • 30
    fish sauce
  • salt and milled black pepper


Cut the bamboo sticks into 25 cm long pieces where the joints are thin wire and saw about 10 cm lengthways, into the bamboo sticks.
Split in half with your hands. Clean out the fluff in the grooves. Wash and pat dry chicken portions.
Lay chicken in a flat dish.
Whiz the marinade ingredients in a blender. Pour over chicken and leave to marinate in the fridge for at least 2 to 3 hours - overnight is even better.
When ready to grill, clamp the piece of chicken in between the bamboo sticks, 5 cm down the stick and twist 6 cm of wire around the bottom, just below the chicken piece.
Wrap foil around the exposed sticks, shiny side out.
Grill on a rack, for 30 to 40 minutes, turning and basting every 5 to 6 minutes. Just before the chicken is ready, heat the remaining marinade and pour over hot chicken pieces. (This chicken is even better cooked on the braai).
Serve with cucumber salad and jasmine rice with lime wedges.

Read more on: poultry  |  grill

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