Go Back
Authentic Thai grilled chicken with herbs and spices

Classic Sweet & Savory Thai Grilled Chicken

This recipe features bone-in, skin-on chicken marinated in a flavorful blend of garlic, white pepper, fish sauce, soy sauce, oyster sauce, palm sugar, and cilantro roots, then grilled to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2-3 lbs chicken pieces bone-in, skin-on thighs recommended
  • 4-5 garlic minced
  • 1 tablespoon white pepper
  • 3 tablespoons fish sauce
  • 2 tablespoons light soy sauce
  • 2 tablespoons oyster sauce
  • 1-2 tablespoons palm sugar or brown sugar, to taste
  • 2-3 cilantro roots or 1/4 cup chopped cilantro stems

Equipment

  • paper towels
  • food processor or mortar and pestle
  • ziplock bag or non-reactive dish
  • grill (charcoal or gas)
  • meat thermometer
  • cutting board
  • foil

Method
 

Preparation
  1. Pat the chicken pieces dry and make shallow slits in thicker pieces to help the marinade penetrate deeper.
Marinade
  1. Combine garlic, white pepper, fish sauce, light soy sauce, oyster sauce, palm sugar, and cilantro roots in a food processor or with a mortar and pestle to form a smooth paste.
Marinating Time
  1. Place chicken and marinade in a bag or dish, ensuring all pieces are well coated, then refrigerate for at least 4 hours or ideally 8-12 hours.
Pre-Grilling
  1. Remove chicken from the refrigerator about 30 minutes before grilling to bring it to room temperature.
Grill Setup
  1. Preheat your grill to medium-high heat (375-400°F or 190-200°C), then clean and oil the grates.
Grilling
  1. Place chicken skin-side down on the hottest part of the grill and cook for 5-7 minutes until charred and crispy.
  2. Move chicken to a cooler part of the grill and continue cooking for 25-40 minutes, turning every 5-7 minutes, until the internal temperature reaches 165°F (74°C); baste with boiled leftover marinade during the last 10 minutes, if desired.
Resting
  1. Transfer grilled chicken to a cutting board, tent with foil, and let it rest for 5-10 minutes.
Serving
  1. Serve hot with sticky rice, green papaya salad, or Jaew dipping sauce.

Notes

For best results, marinate the chicken for the full 8-12 hours. If you don't have cilantro roots, cilantro stems work as a good substitute. Ensure the internal temperature of the chicken reaches 165°F (74°C) for food safety. Always boil leftover marinade for at least 1 minute before using it for basting to eliminate any harmful bacteria.