Summer time is the perfect time to grill outdoors. Why not try a new recipe on the grill to spice up the summer menu? Grilled Thai chicken makes a great dinner served together with rice or over a salad. 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 seafood. The sauce is mild enough even for kids and those with sensitive stomachs. Enjoy!
Thai Honey Garlic Chicken
- 4 boneless chicken breasts
- 3 Tbsp minced fresh lemongrass
- 1 1/2 limes
- 6 Tbsp fish sauce
- 7-8 cloves garlic, minced or finely chopped
- 1 tsp garlic powder
- 1 fresh red chili, minced
- 5 Tbsp honey
- 1 cup coconut milk
Combine all marinade ingredients in a bowl or large measuring cup, stirring well with a fork or whisk to dissolve honey.
Lightly score one side of the chicken breast 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, brushing grill surface with a little vegetable oil to keep chicken from sticking. Place marinated chicken pieces over the hot grill, brushing with leftover marinade the first few times you turn them.
Chicken is grilled when meat inside is opaque and can be easily sliced. Serve with Thai jasmine rice or over a salad.