The warm weather’s got me feeling frisky! It’s the second day of sunny weather in row!!! And I’m beside myself with excitement here folks!
Anyways, I had thawed a chicken to roast on Sunday… But one thing led to another (we went for a walk around Olympic Village and in to downtown, that was longer than anticipated) and the chicken didn’t get roasted. It was much too nice out to be stuck in the kitchen roasting a bird anyways. I regret nothing!
So, I had a chicken that needed to get cooked today. I decided that BBQ was the best method – based on nothing other than the nice weather. So I had to cut the chicken apart.
Warning! I just wanted to warn you all that the video uses a real, raw, chicken. If you have a queasy stomach or prefer to pretend that meat doesn’t come from animals, don’t watch it.
I followed this set of instructions.
To make my Thai-Inspired BBQ Chicken you will need
- 2 lbs of chicken – honestly, use whatever you like best here
- 3 TBSP of fresh basil – I have fresh basil that I gotta use here people! Feel free to use dry herbs.
- 1 TBSP of pre-minced cilantro – or 3 TBSP of fresh cilantro. I had the opposite problem of the basil on this one
- 1 TBSP of minced garlic
- 1 TBSP of minced ginger
- 2 TBSP of tamari or soy sauce – I use low sodium tamari
- 2 TBSP fish sauce
- 2 TBSP honey
- 2 TBSP of flavourless oil
- 2 tsp of garlic, chili sauce
- Juice of one lime
- Whisk the marinade ingredients together.
- Place the chicken in a large bowl. Pour the marinade over the chicken and massage the chicken. Let the chicken know that er… This will help get the flavours in to the chicken, and it’s fun (for me anyways!).
- Cover the bowl, and let the chicken marinate for at least 2 hours in the fridge. I let mine go for 4 hours (such an over-achiever!)*.
- Grill that chicken, on a hot BBQ! It’s done once the juices run clear. If you’re using bone-in chicken, it will take longer to cook that boneless chicken.
*Since there’s a lot of acid in the marinade, I would not let the chicken sit for more than overnight. If it sits in the marinade for too long, the texture of the chicken will change.
This recipe goes great with my Basic Vinaigrette Coleslaw!