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    Barbecued Thai-Style Chicken with Sweet Chilli Sauce

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    Barbecued Thai-Style Chicken with Sweet Chilli Sauce

    Chicken drumsticks and thighs are the perfect choice for this dish as they stay moist and juicy even when cooked on a barbecue.

    • Preparation time: 20 minutes to 25 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 50 minutes to 1 hour 60 minutes

    Serves: 4


    • 1 pack Waitrose Fresh British Free Range Chicken Drumsticks and Thighs
    • 2 stalks fresh lemon grass, finely chopped
    • 3 red chillies, deseeded and finely chopped
    • Juice of 2 limes and the zest of 1 lime
    • 3cm piece fresh root ginger, peeled and finely grated
    • 2 tsp light brown muscovado sugar
    • 1 pack fresh coriander, roughly chopped
    • 1 tbsp groundnut or sunflower oil
    • 3 tbsp rice vinegar
    • 50g caster sugar
    • 1 shallot, peeled and thinly sliced
    • 2 x 200g packs pak choi, to serve
    • 200g Thai fragrant rice, to serve
    • Salt and freshly ground black pepper


    1. Using a large sharp knife, slash each chicken piece 3 times through the skin and flesh. Place the pieces in a shallow, non-metallic dish.
    2. Place the lemon grass, 2⁄3 of the chillies, lime juice and zest, ginger, muscovado sugar, half the coriander and the oil in a bowl. Season, mix well and pour over the chicken. Turn the pieces to coat. Cover and chill in the fridge for at least 30 minutes, or up to 24 hours.
    3. Preheat the grill to medium or light the barbecue. To make the sauce, place the vinegar and caster sugar in a small pan and heat gently, stirring to dissolve the sugar. Increase the heat and boil for 2-3 minutes, until slightly thickened. Remove from the heat and stir in the remaining chilli and shallot. Pour into a small bowl and leave to cool.
    4. Cook the chicken thoroughly under the grill or on the barbecue for 30-35 minutes. Brush with the marinade and turn frequently, until the juices run clear when pierced with a fork, and there is no pink meat. When the chicken is cooked, transfer to a serving plate and sprinkle with the remaining coriander. Serve with the chilli sauce, some wilted pak choi and Thai fragrant rice.

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