Description
These Thai BBQ Chicken Appetizers feature tender chicken drummettes marinated in a fragrant blend of garlic, cilantro, fish sauce, turmeric, curry powder, and cayenne. Grilled and basted with creamy coconut milk, they are served with a tangy Thai-inspired dipping sauce that delivers the perfect balance of sweet, savory, spicy, and aromatic flavors.
Flavor Profile
Savory, spicy, aromatic, coconut-infused, Thai-inspired
Equipment Needed
Blender or food processor
Large mixing bowl or resealable bag
Grill or grill pan
Basting brush
Small mixing bowl
Whisk
Measuring cups and spoons
Serving platter
Ingredients
Chicken
3 pounds chicken wing drummettes
Thai Marinade
¼ cup garlic, coarsely chopped
1 bunch cilantro, chopped (reserve some leaves for garnish)
1 teaspoon ground turmeric
1 teaspoon curry powder
1½ teaspoons cayenne pepper
1 tablespoon sugar
¼ teaspoon salt
3 tablespoons Thai fish sauce
Basting Liquid
½ cup canned coconut milk
Thai Dipping Sauce
½ teaspoon dried cayenne pepper
2 garlic cloves, finely chopped
1 teaspoon brown sugar
¼ teaspoon salt
½ cup Chinese red rice vinegar
1 green onion, thinly sliced
1 tablespoon chopped cilantro
Garnish
Fresh cilantro leaves
Instructions
Prepare the Marinade
- In a blender or food processor, combine:
- Garlic
- Chopped cilantro
- Turmeric
- Curry powder
- Cayenne pepper
- Sugar
- Salt
- Fish sauce
- Blend until smooth.
- Place the chicken drummettes in a large bowl or resealable bag.
- Pour the marinade over the chicken.
- Toss thoroughly to coat.
- Cover and refrigerate overnight.
Prepare the Dipping Sauce
- In a small bowl, combine:
- Cayenne pepper
- Garlic
- Brown sugar
- Salt
- Red rice vinegar
- Green onion
- Cilantro
- Stir until the sugar dissolves.
- Refrigerate until ready to serve.
Grill the Chicken
- Preheat a grill to medium-high heat.
- Remove the chicken from the marinade.
- Place the drummettes on the grill.
- Grill for approximately 20 to 25 minutes.
- Turn frequently for even cooking.
- Brush generously with coconut milk throughout grilling.
- Continue cooking until lightly charred and the internal temperature reaches 165°F (74°C).
Serve
- Transfer the chicken to a serving platter.
- Garnish with fresh cilantro leaves.
- Serve with steamed rice and the dipping sauce.
Recipe Notes
Heat Adjustment Suggestions
Increase the cayenne pepper in the marinade.
Add finely chopped Thai bird's eye chilies to the dipping sauce.
Serve with chili oil on the side for additional heat.
Make-Ahead Tips
The chicken benefits from overnight marinating.
The dipping sauce can be prepared up to 3 days ahead.
Serving Suggestions
Serve with jasmine rice, coconut rice, cucumber salad, or grilled vegetables.
Garnish with lime wedges and extra cilantro.
Perfect for cookouts, summer gatherings, game days, and Thai-inspired dinner menus.
THAI BBQ CHICKEN APPETIZERS (Grilled Thai Coconut Chicken Drummettes)
Ingredients
Equipment
Method
- In a blender or food processor, combine: Garlic, Chopped cilantro, Turmeric, Curry powder, Cayenne pepper, Sugar, Salt, and Fish sauce
- Blend until smooth.
- Place the chicken drummettes in a large bowl or resealable bag.
- Pour the marinade over the chicken.
- Toss thoroughly to coat.
- Cover and refrigerate overnight.
- In a small bowl, combine: Cayenne pepper, Garlic, Brown sugar, Salt, Red rice vinegar, Green onion, and Cilantro
- Stir until the sugar dissolves.
- Refrigerate until ready to serve.
- Preheat a grill to medium-high heat.
- Remove the chicken from the marinade.
- Place the drummettes on the grill.
- Grill for approximately 20 to 25 minutes.
- Turn frequently for even cooking.
- Brush generously with coconut milk throughout grilling.
- Continue cooking until lightly charred and the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a serving platter.
- Garnish with fresh cilantro leaves.
- Serve with steamed rice and the dipping sauce.
Nutrition
Notes
Add finely chopped Thai bird's eye chilies to the dipping sauce.
Serve with chili oil on the side for additional heat. Make-Ahead Tips The chicken benefits from overnight marinating.
The dipping sauce can be prepared up to 3 days ahead. Serving Suggestions Serve with jasmine rice, coconut rice, cucumber salad, or grilled vegetables.
Garnish with lime wedges and extra cilantro.
Perfect for cookouts, summer gatherings, game days, and Thai-inspired dinner menus.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by traditional Thai grilled chicken recipes that use aromatic herbs, fish sauce, coconut milk, and spicy dipping sauces to create bold, authentic flavors.
Source: Serious Eats
Nutrition Information
Estimated per serving (based on 8 servings)
Calories: 315
Protein: 24 g
Carbohydrates: 4 g
Fat: 22 g
Saturated Fat: 7 g
Cholesterol: 95 mg
Sodium: 620 mg
Fiber: 0 g
Sugar: 2 g
Prep Time: 15 minutes
Marinate Time: 8 hours
Cook Time: 25 minutes
Total Time: 8 hours 40 minutes
Yield: 3 pounds chicken drummettes
Difficulty: Easy
