Grilled Chicken Larb

I was at the farmer’s market this past Saturday, browsing up and down the small parking lot. This is my Saturday routine. I love waking up early, hopefully taking a kid with me, getting on my bike, and riding a few miles to the market. As I talked to the farmers and compared prices, I was taken back by the huge bunch of Thai basil for only $1.00. I was sold. I began asking the two ladies about how they use Thai basil, my little trick to see what people are cooking. One immediately said, “I used in larb last night”. I don’t think they knew that I knew what larb was. I mean what suburban white boy knows what larb is, right? I came back and said “I love larb, did you use chicken, or beef?”. That is when she began talking about the grilled chicken larb. “The grilling adds a nice smokey flavor”. I was sold. I had grilled chicken larb on my mind.

Thai Grilled Chicken Larb

I make larb every couple of months. Nothing beats the flavor and versatility of this minced meat dish. It’s spicy, sweet, and sour and can be eaten with regular jasmine rice, or better yet, sticky rice, or eaten alone or other ways. Let’s just say it’s great. My wife and kids really enjoy it so I wanted to see how this grilled chicken version would come out. The farmer seemed excited about it, so it had to be good.

Ingredients: [Print this Recipe]

  • 5 chicken thighs, boneless and skinless
  • 1 tbsp canola oil
  • 2 shallots, minced (approximately 3 tbsp)
  • 1/2 cup of fresh Thai basil leaves, chopped
  • 1/3 cup of toasted rice powder
  • 2-5 Thai chile peppers, minced (spice to your liking)
  • 3 tbsp fish sauce
  • 1/2 tbsp palm sugar, or regular sugar
  • 2 whole limes, juiced
  • Cooked rice, jasmine or sticky rice
  • Salt
  • Black Pepper

Grilled Chicken Larb Ingredients

Get your coals nice and hot. Again, I used charcoal when cooking on the grill. Cooking over charcoal is desired for that smoky and char flavor you will not get from a gas grill.

Season both sides of the chicken thighs with salt and pepper. Throw them on the grill and cook them, flipping every few minutes until cooked through. Remove from the grill and chop it into small pieces.

Add about 1/2 cup of uncooked jasmine rice to a skillet. Cook the rice in a dry skillet for about 15 minutes, tossing it along the way. Your goal is to brown the rice to a deep, golden color. Once you get to that state, add the rice to a coffee grinder or blender. Pulse until you have a course powder.

Add the oil to a large skillet and warm it to a medium, high heat. Once the oil is heated, add in the chopped chicken.

Add in all of the remaining ingredients, and give it a good mix. If you are serving kids, I would suggest removing the chile peppers from this recipe, or divide the mixture before adding the chile peppers. I would recommend 1-2 chile peppers for the mild at heart, and 3-4 chile peppers for those that love the heat. Regardless if it is one chile or four, the balance is perfect.

Serve the grilled chicken larb in a small bowl with a side of rice. Dig in. The sweet, salty, and spice is just something out of this world, and I think you would agree. So, the next time you are at your farmer’s market, start a conversation. You might be fortunate to learn about something new. This grilled chicken larb will be my go to larb recipe now as she was right, the grilled chicken does add great flavor. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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