Barbequed Thai Style Chicken

Barbequed Thai Style Chicken



Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.



Place chicken in a large shallow dish. Rub with the cilantro paste, Thai Seasoning and Barbequed seasoning.


Cover, and marinate in the refrigerator at least 3 hours, or overnight. Preheat grill for high heat. Lightly oil the grill grate.


Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces.


Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.


  • 1 bunch fresh cilantro with roots
  • 3 cloves garlic, peeled
  • 3 small red hot chile peppers, seeded and chopped
  • 1 teaspoon ground turmeric
  • 1 tablespoon white sugar
  • 1 teaspoon curry powder
  • 1 pinch Keya salt 
  • 3 tablespoon Fish Sauce
  • 1 (3 pound) chicken, cut into pieces
  • 1/4 cup coconut milk
  • 1 tablespoon Keya Thai Seasoning 
  • 1 tablespoon Keya Barbequed Seasoning 

Leave a Reply

Your email address will not be published.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