Thai Grilled Chicken Thai Grilled Chicken

Author: Canadian Living

All over southeast Asia, chicken is marinated with aromatics, such as coriander and lime, then grilled and served with a dipping sauce.

Serve With:
Grilled vegetables and coconut rice (replace half of the cooking liquid with coconut milk)

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2002


Dipping Sauce:


In food processor, pur?together chopped coriander, garlic, fish sauce, lime juice and ginger. Add lime rind, coriander seeds, sugar, pepper and cayenne; pur?until smooth, scraping down bowl often.

Place chicken in bowl; add coriander mixture and turn to coat. Cover; marinate in refrigerator for 8 hours, turning often. (Make-ahead: Marinate for up to 24 hours.)

Dipping Sauce: In bowl, combine lime juice, fish sauce, garlic, sugar and chilies; set aside.

Reserving any marinade, place chicken, bone side down, on greased grill over medium-high heat; close lid and cook for 15 minutes, basting with marinade. Turn and cook until juices run clear when chicken is pierced, about 30 minutes. Garnish with coriander sprigs; serve with dipping sauce.

Nutritional facts Per each of 8 servings: about

  • Sodium 785 mg
  • Protein 30 g
  • Calories 206.0
  • Total fat 8 g
  • Cholesterol 89 mg
  • Saturated fat 2 g
  • Total carbohydrate 4 g


  • Iron 11.0
  • Folate 5.0
  • Calcium 3.0
  • Vitamin A 3.0
  • Vitamin C 5.0
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Thai Grilled Chicken