Thai Grilled Chicken

Grilling season is finally back in Wisconsin. Those winter months were extremely long this year, and granted the weather is only in the 60’s in early June, well, we consider that summer, and with summer comes grilling season. I will be one to admit that I never put my grill away, and even in the winter months you will find me in the garage, firing up some coals, and getting the grill ready. But that is not like that now. Now we can sit back, light up some coals and hardwood, enjoy the sun, and relax as we monitor the grill. Yes, that excites me.

Thai Grilled Chicken Recipe

So this past week as I was thinking of something to make, I decided to come up with a Thai style marinate to be used on some cornish hens. I, myself, love cornish hens. Feasting with your hands and getting into every little nook and cranny of the bird is always fun. As I thought of what type of marinade I wanted, I decided to go with some classic lemongrass, lots of garlic, and a few sauces that I knew would make for a really great grilled chicken.

Let’s get started.

  • 2 22 oz cornish hens, cleaned, split
  • 6 cloves of garlic, minced
  • 2 stalks of lemongrass, soft and flesh parts only, minced
  • 1/2 whole lime, juiced
  • 1 tsp ground white pepper
  • 2 tbsp good quality fish sauce
  • 2 tbsp oyster sauce
  • 3 tbsp light brown sugar

Let me start by saying you are going to love this chicken. Only after minutes of the chicken cooking my wife was salivating over the thought of these cornish hens (I was too).

Start by preparing your cornish hens. With your kitchen scissors, remove the backbone from the cornish hen, and discard, or freeze it to be used in making a stock.  With the breast side down, take your scissors and cut alongside the backbone, on both sides, and remove. With your hands, apply a bit of pressure and split the chicken to flatten it a bit.

Add all of the other ingredients to a small mixing bowl, and do just that, mix, and mix well to form a loose paste.

Now get some kitchen rubber gloves on if you have them, otherwise, don’t worry about it, and start rubbing that paste all over the cornish hens. Make sure you get in and under the skin. Place the hens in a ziplock bag, place in the refrigerator, and let them marinate for at least five hours.

Thai Chicken Recipe

Before grilling, remove the hens from the refrigerator and let them sit on the counter for at least 30 minutes to take any of the chill off.

Heat your coals. Clean and lightly oil the grill grate, and preheat the grill with the coals.

Add the hens, skin side up onto the grill, and let cook, uncovered for about 10 minutes. Cover, let cook another 15 minutes, then turn the hens over. Cook again, uncovered for another 10 minutes. If the coals begin to fire up, simply cover the grill, and then continue managing the heat.

Your goal is to get a nice and crispy skin, without burning it, as well as maintain a juicy hen. You will be shooting for about 170 degrees on a meat thermometer.  Once they are fully cooked, remove them from the grill, and let them rest for about 10 minutes. This will allow those hens to trap in all of that moisture, and be perfect at serving.

I served mine with some yellow tomatoes, and a red curry and coconut spaghetti. My wife, and kids loved this chicken. It has the perfect balance in flavor. That lemongrass, garlic, and sauces really made this chicken clearly stand out from the rest. I hope you enjoy.

Thai Grilled Chicken
Author: 
Recipe type: Chicken
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 2 22 oz cornish hens, cleaned, split
  • 6 cloves of garlic, minced
  • 2 stalks of lemongrass, soft and flesh parts only, minced
  • ½ whole lime, juiced
  • 1 tsp ground white pepper
  • 2 tbsp good quality fish sauce
  • 2 tbsp oyster sauce
  • 3 tbsp light brown sugar
Instructions
  1. Let me start by saying you are going to love this chicken. Only after minutes of the chicken cooking my wife was salivating over the thought of these cornish hens (I was too).
  2. Start by preparing your cornish hens. With your kitchen scissors, remove the backbone from the cornish hen, and discard, or freeze it to be used in making a stock. With the breast side down, take your scissors and cut alongside the backbone, on both sides, and remove. With your hands, apply a bit of pressure and split the chicken to flatten it a bit.
  3. Add all of the other ingredients to a small mixing bowl, and do just that, mix, and mix well to form a loose paste.
  4. Now get some kitchen rubber gloves on if you have them, otherwise, don't worry about it, and start rubbing that paste all over the cornish hens. Make sure you get in and under the skin. Place the hens in a ziplock bag, place in the refrigerator, and let them marinate for at least five hours.
  5. Before grilling, remove the hens from the refrigerator and let them sit on the counter for at least 30 minutes to take any of the chill off.
  6. Heat your coals. Clean and lightly oil the grill grate, and preheat the grill with the coals.
  7. Add the hens, skin side up onto the grill, and let cook, uncovered for about 10 minutes. Cover, let cook another 15 minutes, then turn the hens over. Cook again, uncovered for another 10 minutes. If the coals begin to fire up, simply cover the grill, and then continue managing the heat.
  8. Your goal is to get a nice and crispy skin, without burning it, as well as maintain a juicy hen. You will be shooting for about 170 degrees on a meat thermometer. Once they are fully cooked, remove them from the grill, and let them rest for about 10 minutes. This will allow those hens to trap in all of that moisture, and be perfect at serving.

 

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

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.

Leave a Reply

Your email address will not be published. Required fields are marked *