Thrill of the Grill – Recipe for Grilled Thai Lemongrass Chicken with Zesty Papaya Salad

Grilled Thai Lemongrass Chicken with Zesty Papaya Salad

Take your BBQ game to the next level with this Thai-inspired feast! Juicy, smoky lemongrass-marinated chicken is grilled to perfection, delivering a crispy golden skin and deep aromatic flavours. Paired with a refreshing green papaya salad bursting with crunch, zesty lime, and a hint of chili heat, this dish strikes the perfect balance of sweet, sour, salty, and spicy. Whether you’re firing up the grill for a summer cookout or just craving bold, fresh flavours, this dish is a surefire crowd-pleaser. Serve with sticky rice and an ice-cold beer for the ultimate Thai BBQ experience!

Ingredients

For the Chicken:

• 4 boneless chicken thighs (skin-on for extra crispiness)
• 2 stalks lemongrass (white part only, finely chopped)
• 3 cloves garlic (minced)
• 1 tbsp fresh ginger (grated)
• 1 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp palm sugar (or brown sugar)
• 1 tbsp vegetable oil
• 1 tsp white pepper
• 1 small handful fresh coriander (chopped)
• Juice of 1 lime

For the Papaya Salad:

• 1 small green papaya (shredded)
• 1 medium carrot (shredded)
• 6 cherry tomatoes (halved)
• 2 long red chilies (thinly sliced)
• 2 cloves garlic (minced)
• 2 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• Juice of 2 limes
• 1 tbsp roasted peanuts (crushed)
• 4-5 green beans (cut into 2-inch pieces)

Instructions

1. Prepare the Chicken Marinade:

• In a large bowl, combine lemongrass, garlic, ginger, fish sauce, soy sauce, oyster sauce, palm sugar, vegetable oil, white pepper, and lime juice.
• Add the chicken thighs and mix well, ensuring they are fully coated in the marinade. Cover and let marinate in the fridge for at least 2 hours (or overnight for extra flavour).

2. Make the Papaya Salad:

• In a mortar and pestle, pound the garlic and chilies until they form a rough paste.
• Add the green beans and lightly bruise them.
• Stir in fish sauce, palm sugar, and lime juice. Mix well.
• In a large bowl, combine the shredded papaya, carrot, and cherry tomatoes. Pour over the dressing and mix well.
• Top with crushed peanuts just before serving.

3. Grill the Chicken:

• Preheat the BBQ grill to medium-high heat.
• Place the chicken thighs skin-side down on the grill and cook for about 4-5 minutes per side, until the skin is crispy and the meat is cooked through.
• Remove from the grill and let rest for a few minutes before slicing.

4. Serve & Enjoy:

• Plate up the grilled chicken with a generous portion of papaya salad.
• Garnish with fresh coriander and an extra squeeze of lime.
• Serve with sticky rice or grilled flatbread on the side.

 Lachie’s BBQ Tip: For an extra smoky flavour, throw a few soaked kaffir lime leaves or wood chips onto the grill before cooking the chicken. The aroma will take this dish to the next level!