Crispy Skin Thai Grilled Chicken
This recipe delivers succulent, flavorful chicken with an incredibly crispy skin, infused with aromatic Thai spices. Perfect for a delicious weeknight meal or entertaining.
Equipment
- Medium Bowl
- Paper Towels
- Large Resealable Bag or Non-Reactive Dish
- Whisk
- Grill
- Meat Thermometer
- Cutting Board
- Platter
- Foil
Ingredients
Main Ingredients
- 2-3 lbs bone-in, skin-on chicken pieces thighs, drumsticks, or a whole spatchcocked chicken
- 1 tbsp neutral oil like canola or vegetable
Marinade
- 4 cloves garlic minced
- 2 stalks lemongrass tough outer layers removed, thinly sliced and finely minced (white and light green parts only)
- 1 inch piece fresh ginger grated or finely minced
- 1 fresh red chili deseeded and minced (or 1/2 tsp red pepper flakes, adjusted to taste)
- 2 tbsp fish sauce
- 2 tbsp soy sauce light or regular
- 1 tbsp brown sugar packed
- 1 tbsp rice vinegar
- 1 tbsp lime juice freshly squeezed
- 1 tsp ground white pepper
- 1/2 tsp turmeric powder Optional: for color
Instructions
Marinade Preparation
- Combine all marinade ingredients in a medium bowl and whisk until the sugar dissolves and the mixture is well combined.
Chicken Marination
- Pat chicken pieces dry, then place them in a resealable bag or dish. Pour marinade over chicken, ensuring all pieces are coated, and refrigerate for at least 2 hours or overnight.
Grill Setup
- Remove chicken from the refrigerator 30 minutes before grilling. Preheat your grill to medium-high heat (400-450°F / 200-230°C), then clean and lightly oil the grates.
Initial Grill Sear
- Place chicken skin-side down on the hot grill. Sear for 5-7 minutes with the lid closed until the skin is golden-brown and releases easily.
Indirect Cooking
- Flip the chicken, reduce the grill heat to medium or move to indirect heat, and grill for 20-30 minutes with the lid closed until the internal temperature reaches 165°F (74°C).
Final Crisp (Optional)
- For crispier skin, move the chicken back to direct medium-high heat for 2-3 minutes, skin-side down, carefully watching to prevent burning.
Rest and Serve
- Remove chicken from the grill and let it rest, tented with foil, for 5-10 minutes.
Notes
For best results, marinate the chicken overnight. Ensure the chicken pieces are patted very dry before marinating and grilling to achieve extra crispy skin.