If there’s one thing I love, it’s a recipe that packs a punch without a whole lot of fuss—like this Thai Grilled Chicken. With the rich, aromatic flavours of coconut, lemongrass, ginger, and just a hint of chilli from my Bangkok Nights seasoning, this dish is all about that perfect balance of sweet, savoury, and a little bit of heat. As it hits the grill, the marinade works its magic, caramelising on the outside while keeping the chicken juicy and full of flavour. Serve it up with some fluffy jasmine rice, a fresh herb salad, or even slice it into wraps for a quick and tasty meal.
Whether you’re cooking for the family or firing up the BBQ for mates, this one’s sure to be a hit. Simple, bold, and downright delicious—just the way I like it!
What you need
4 chicken thighs or breasts
2 Tbsp Smokey Joe’s Bangkok Nights Rub
1 Tbsp olive oil
1 Tbsp fish sauce
1 tsp soy sauce
1 Tbsp honey (or brown sugar)
1/2 cup coconut milk
Juice of 1 lime
Fresh coriander and sliced red chili (for garnish)
What to do
In a bowl, mix Smokey Joe’s Bangkok Nights Rub with olive oil, fish sauce, soy sauce, honey, and coconut milk. Stir until well combined.
Coat the chicken in the marinade and let it sit for at least 30 minutes (or overnight for deeper ).
Heat a BBQ or pan over medium-high heat. Cook the chicken for 4-5 minutes per side until golden and slightly charred and cooked to an internal of 74c.
Let the chicken rest for a few minutes, then slice and drizzle with lime juice.
Top with fresh coriander and sliced red chili.
Serve with jasmine rice, a fresh salad, or a Thai-style slaw.
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