Grilled Thai BBQ Chicken with Spicy Sauce


As some of you may remember, I joined in a Thai cooking class in South Shields in January: 

Thai Home Cooking North East is run by Santana, teaching traditional Thai recipes and cooking techniques from her stunning home. 

Visit the Thai Home Cooking Facebook page

Unfortunately, the classes are currently on hold due to Coronavirus, so we’ll have to wait until the lockdown is lifted to try her new summer menu.

In the meantime, Santana kindly reached out and shared her recipe for grilled Thai bbq chicken & spicy sauce for you all to cook from home! 

This recipe is really easy to make! Simply mix together, leave for 2-12 hours, then grill! They’re perfect on the BBQ or grilled in the kitchen. I found everything I needed at Ahmed’s International Superstore in South Shields.

Thai BBQ Grilled Chicken Recipe

This easy recipe is packed full of flavour and sure to impress! Simply marinate the chicken, prepare the spicy sauce and grill to enjoy.
Course Main Course
Cuisine Thai
Keyword bbq
Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Servings 2 people


  • Grill pan or BBQ


Chicken marinade

  • chicken breast 500 grams slice into thin pieces
  • 3 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 tsp minced garlic
  • 1/2 coriander power
  • 1 tbsp palm sugar normal white sugar optional
  • 200 ml coconut milk half tin

Spicy Sauce

  • 2 tbsp light soy sauce
  • 1/2 tsp salt
  • 1 tsp palm sugar normal white sugar optional
  • 1 tbsp lime juice
  • 1 -2 tsp chilli flakes
  • 1 tbsp boiled water
  • 1 tsp of minced fresh ginger
  • 1 tsp of minced garlic


  • Cut the 500g chicken breast into thin strips.
  • Combine the marinade ingredients, add the chicken strips, cover and leave in the fridge for 2 hours or preferably overnight.
  • Combine the spicy sauce ingredients in a bowl and set aside.
  • Remove the chicken from the fridge and skewer with pre-soaked bbq skewers.
  • Grill the chicken for 12-15 minutes turning regularly, until they are fully cooked.
  • Serve immediatly with the dipping sauce. Best served with Thai sticky rice and salad.



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