Thai-inspired marinated grilled chicken is packed with flavours of coconut milk, curry paste, soy, garlic and maple syrup – and it’s super versatile.
I like it straight off the BBQ, sliced cold for lunch the next day, added to a salad made with quinoa, greens and veggies and even cut up into small pieces added to a chicken broth with vegetables and noodles. I’ve even served small bites on a toothpick with the dipping sauce as an appetizer.
This chicken is so simple to make (another big plus). You just combine a few ingredients into a marinade and step away while it infuses the chicken with delicious flavours. Then do a quick grill, turn the marinade into a sauce and voila. Dinner is served.
The sauce adds extra richness and flavour, but not everyone likes sauce on their chicken, so I usually just serve it on the side for guests or family to add as they wish. I’ve shown two serving suggestions for the chicken in the pictures. One is served with rice and asparagus. The other is added to a salad of quinoa, spinach, broccoli and mango. Both with the sauce of course!
Definitely. This chicken is great served at room temperature or cold.
Here’s another grilled chicken dish you might like: