Thai Chicken Recipe
 
Prep time
Cook time
Total time
 
Updated 01/29/2015. I no longer wet brine my meats. I discovered that dry-brining is both easier and less wasteful. For this recipe, start your dry-brine in the morning if you want to cook chicken in the evening.
Author:
Recipe type: Grilled Chicken
Cuisine: Thai
Serves: 4 servings
Ingredients
  • 1 whole fryer cut into 8 to 10 pieces
  • 1 large bottle of Thai sweet chili sauce
  • For Dry-Brine:
  • ¼ cup of kosher salt
Instructions
  1. Rinse chicken and pat dry. Sprinkle all pieces on both sides evenly with kosher salt.
  2. Cover chicken and refrigerate 4-5 hours.
  3. Next, pour chili sauce over chicken until every pieces is covered. Don't use all of the chili sauce, though. We'll need some for basting the chicken later.
  4. Let chicken soak in chili sauce for 4 more hours to overnight.
  5. When the chicken is done soaking in the chili sauce, remove it from the refrigerator.
  6. Start your coals and get your grill going. You're going to be using medium high, indirect heat. So you want your grill at about 375°F.
  7. Once your coals are nice and hot, oil your grill grates so the chicken won't stick.
  8. Grill chicken 10 minutes per side. Then baste your chicken with the remaining Thai Sweet Chili Sauce and grill for another 5 minutes per side, basting each side.
  9. Once the chicken is done, remove it from the grill and let it rest for 5 minutes. Serve with sticky rice and a stir-fry!
Recipe by Big Ken's BBQ at http://bigkensbbq.com/recipes/poultry/chicken/thai-chicken-recipe/