Thai-Style Honey Grilled Chicken

Thai cooking is all about its marinades. Treat yourself to a flavor you've never tried!

Recipe author

Servings:

Chicken

Garlic

Hot chili pepper (or sauce)

Vegetable oil

Ground coriander (seeds)

Honey

Soy sauce

0.25

Fresh cilantro (stems, fresh coriander)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 17 g

Fats 46 % 18 g

Carbohydrates 10 % 4 g

240 kcal

GI: 60 / 0 / 40

Here's how I make the marinade for this Thai-style grilled chicken: peel the garlic and mince it. Chop the cilantro stems and combine them with the hot chili pepper (or chili sauce), the ground coriander seeds, and the soy sauce. Rinse the chicken and pat it dry with paper towels. Lay the bird breast-side down on a cutting board and cut out the backbone — kitchen shears work well, or a sharp knife. Turn the chicken bone-side down and press down firmly with your hands to flatten it into an even thickness; this helps it soak up the marinade and cook evenly (spatchcocking). Loosen the skin over the breast and legs a little, then rub the marinade all over the meat. Put the chicken and the rest of the marinade in a small bag and refrigerate for 5–8 hours. About half an hour before cooking, take it out so the meat comes closer to room temperature. Grill the chicken over low heat, lid closed, for about 35–45 minutes, turning it several times until it's fully cooked through. Serve this Thai dish with rice or a vegetable side.

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