Thai Grilled Chicken

By Jackie DeKnock  ,   

October 30, 2015

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2 cloves garlic, minced

Pinch sea salt

2 teaspoon black peppercorns

2 tablespoons coriander root – about 1/12 inch*

3 tablespoons Thai fish sauce

1 cup high fat coconut milk (tinned or packaged)

3 pounds (1.5 kg) chicken breasts (boneless/skinless)


Using a large mortar & pestle or a small food processor, combine the garlic, salt/pepper & pound or process to a smooth paste. Add the coriander root & pound or process to a paste. Transfer to a large bowl & stir in the fish sauce & coconut milk (shake the tin vigorously prior to adding or break up the solid packaged coconut milk into small pieces, melt slightly to turn into a liquid).

Slice the chicken breasts into 8 smaller pieces (slice chicken breast in half and then slice each half into 4 pieces).

Place the chicken in the marinade & stir to coat well. Marinate in the fridge overnight or if you are eating immediately, allow chicken to marinate for 1 hour 60 Minutes at room temperature.

To cook your chicken you can either grill on your barbeque or broil in your oven. Grill one side 1st and then turn over and brush with marinade as you cook! Chicken is ready once juices run clear when sliced. Enjoy your taste of Thai.

You can usually find the coconut milk, fish sauce & coriander at most grocery stores nowadays.

*Make sure the coriander has the white part of the roots attached. I slice the roots about 1 1/2 inches up from the bottom of the root & soak it in warmish water for a while to remove any of the soil that may be attached to make sure that it’s clean. If you have excess coriander root, freeze it in tin foil (make sure you label it!)

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