Prep 15 mins
Cook 40 mins
Recipe posted for Sunbeam. Found this recipe from Crying Tiger: Thai Recipes from the Heart, by Supatra Johnson
- 2 lbs fryer chickens (breast, drumstick, thigh and wing)
- 1⁄3 cup thai oyster sauce
- 6 cloves garlic (minced)
- 1 teaspoon black pepper
- 1 tablespoon thai soy sauce
- 1 tablespoon sugar
- 1 teaspoon sea salt
- 1⁄4 cup minced lemongrass (optional)
- Thoroughly wash the chicken and pat dry with a paper towel.
- Combine oyster sauce, garlic, black pepper, soy sauce, sugar, salt, and lemon grass (optional) in a bowl.
- Mix ingredients together thoroughly and apply as a marinade to the chicken.
- Refrigerate for at least 15-20 minutes.
- Grill over charcoal at medium-high heat for 30-40 minutes, turning occasionally to prevent burning.
- (If charcoal fire is not available, roast in 375-degree oven for 30-40 minutes.).
- Remove from grill and serve with chili sauce for chicken.
We really enjoyed this. I was a bit worried that my substitution of Chinese oyster sauce for the Thai might have affected the recipe. The marinade was quite thick, like a BBQ sauce. However, I googled the Thai sauce and it seems to be the same consistency, at least. I had to cook this in the oven, so I just cooked it in the marinade and it worked out fine (cooked it for 1 hr.). When I do cook it on the grill, I think I will marinate in a bag so I can "squish" it often and get the flavor distributed. Also, I will use the Thai oyster sauce, if I can get it, for an even better flavor (we already loved it!). I also used the optional lemon grass - my first experience. I liked the delicate tang that it added. It seemed to balance the sauce wonderfully, and I recommend it. Thank you for posting this recipe, RitaL!
Good chicken with a slight asian flavor! Although I cooked the chicken in the oven I will be making this a lot this summer on the grill. Thanks for sharing!