20-Minute Thai Barbecue Chicken
Tender grilled chicken strips coated in a fragrant paste of garlic, coriander, and fish sauce, paired with a bright sweet-spicy vinegar dipping sauce. The marinade develops deep umami flavors while keeping the meat juicy. Serve at casual dinners, backyard gatherings, or as part of a Southeast Asian spread. This version balances heat and acid for a complex dipping sauce that complements the savory char of grilled chicken.
Ingredients
- 2 teaspoon black peppercorns, whole
- 5 large clove garlic, minced
- 1 pinch salt
- 1 tablespoon coriander seed, whole or 3 T. fresh coriander rootcilantro1:3 by weightherbal
note: fresh herb less stable when marinating
- 3 tablespoon Thai fish saucesoy sauce + anchovy paste3:1umamisavoryfish-freeadds glutenadds soy
for vegetarian, use soy sauce alone with reduced depth
- 2 lb boneless chicken breast, cut into strips or use chicken wingsthigh1:1ratiopoultry
more forgiving, juicier; extend grill time 1-2 min per side
- ½ cup rice vinegar, or cider vinegar
- ½ cup sugar
- 1 ½ teaspoon crushed red pepper flakes, or to taste
- 2 large clove garlic, minced
Instructions
- 1
Combine peppercorns, garlic, coriander seed, and fish sauce in food processor and blend until lumpy paste forms; finish with mortar and pestle if needed.
- 2
Coat chicken strips with paste, cover, and refrigerate for several hours.
- 3
Heat vinegar in small non-reactive saucepan until boiling.
- 4
Stir in sugar until dissolved, then reduce heat to medium and simmer 5 minutes.
- 5
Add minced garlic and red pepper flakes, then cool to room temperature.
- 6
Preheat grill or broiler to medium-high heat.
- 7
Thread marinated chicken onto skewers and grill 3-4 minutes per side until cooked through.
- 8
Serve chicken with dipping sauce.
Tips
Finish grinding the paste with mortar and pestle for better texture control and to express more aromatics from the spices.
Make the dipping sauce ahead and refrigerate; it develops more complex flavor over a few days and keeps up to two weeks.
Good to Know
Dipping sauce in glass jar in refrigerator up to 2 weeks. Marinated raw chicken in airtight container up to 24 hours.
Prepare marinade and coat chicken up to 24 hours before grilling. Make dipping sauce 1-3 days ahead for flavor development.
Serve chicken hot off grill with dipping sauce on the side. Pair with jasmine rice, sticky rice, or fresh herb salads.
Common Mistakes
Over-marinate chicken beyond 24 hours to avoid mushy texture from acid and salt breakdown.
Skip finishing the paste with mortar and pestle to avoid chunky marinade that doesn't coat evenly.
Add garlic to hot vinegar before cooling to avoid bitter flavor; cool first, then stir in raw garlic.
Substitutions
for vegetarian, use soy sauce alone with reduced depth
more forgiving, juicier; extend grill time 1-2 min per side
FAQ
Can I use boneless thighs instead of breasts?
Yes, thighs work better because they stay juicier on the grill. Increase cooking time by 1-2 minutes per side since they are thicker. The stronger flavor pairs well with the assertive marinade.
How long does the dipping sauce keep?
Store in a sealed glass jar in the refrigerator for up to 2 weeks. The flavor actually improves over the first few days as spices infuse. Discard if you see mold or off odors.
What if I don't have a grill?
Use a broiler set to high heat, placing skewers on a rack 4-6 inches from the element. Cook 3-4 minutes per side, watching carefully to avoid burning. Pan-searing over high heat also works but won't develop char.