Thai Barbecued Yellow Chicken

I’m a big fan of chicken. I cook with it at least twice a week, sometimes more. I love its versatility and it’s natural pairing to fresh healthy flavors.  With the temperature being up over 30c every day at the moment seeking recipes that don’t require too much time in the kitchen is essential and anything that can be cooked on the barbecue is an instant winner.

Barbecuing certainly takes the flavor of any meat to the next level, and this delicious marinade was a great way to add a new dimension to my repertoire. It’s simple and what’s more very approachable in flavors which makes it perfect for the less adventurous palates you may have or in my case a little mouth to feed whilst keeping the grown ups happy.

Whilst this recipe didn’t wow us like some others from Bill Granger’s Everyday Asian Cookbook, its certainly not a failure.

Thai Barbecued Yellow Chicken

taken from Bill’s Everyday Asian by Bill Granger

  • 3 cloves of garlic, crushed
  • 1 tbl sp. castor sugar
  • 3 tbl sp. fish sauce
  • 2 tbl. sp. lime juice
  • 1 tbl sp. sunflower oil
  • 1 tsp ground turmeric
  • 1 tsp sea salt
  • 1 tbl sp. ground coriander
  • 1 whole chicken jointed into 8 pieces (or 12 chicken thighs)
  • 1 lemon to serve

In a large freezer bag combine the garlic, sugar, fish sauce, lime juice, oil, salt spices.  Add the chicken pieces and close up the bag.  Massage the marinade into the meat and leave for at least an hour in the fridge before cooking.

Cook the chicken over a medium heat until it is well done.  Serve with lemon wedges and a big salad of greens or stir fried vegetables.

Shared With Love,

Leah xx

3 Comments Add yours

  1. I’ve nver used most of these seasonings or sauces but this looks great. I should expand my horizons.


    1. Leah says:

      This is a great recipe to start with if you feel like venturing outside your comfort zone. Not too confronting or too many unusual ingredients to use. I’d love to hear how you go if you do try this recipe out. Leah


      1. I just bought basmati rice to use for future Asian dishes but I need some more ingredients first.


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