Red Thai Grilled Chicken

 A fully AIP compliant recipe for tasty grilled chicken – ready in minutes and definitely something different. Nightshade and dairy-free, too. 

I’m all about flavours, and trying to recreate dishes that are traditionally out of bounds for those of us with food intolerances, or people starting the elimination stage of the autoimmune protocol. I’ve created lots of different flavours so far – some AIP Thai recipes, on the blog and in my book SPICE, as well as Indian, Egyptian and Chinese. If I ever see a recipe that hasn’t been AIPified yet, I’m there. Basically, I’m trying to make food as diverse as possible to people that wouldn’t normally be comfortable eating chillies, dairy and nuts. 

And suddenly it hit me. I’d done an AIP Red Thai curry in my book – how about Thai grilled chicken? Could it be done? 

Totally. 

 

You’ll want to marinade the chicken in the veggie mixture for a while (if you’re in a hurry 15 minutes is fine) and then when you lift the meat onto the grill, let some of that marinade fall off. The flavours will have transferred, trust me. You can let some of it cling to the meat, that’s good – but don’t go drenching it or pouring over leftover marinade on the grill tray or it won’t necessarily crispen up. 

 

I love these with a salad, although the first time I made them, I served them on a board and we all just dug in, greedily with our fingers. 

 

We loved it. And I couldn’t wait to share it with you. 

Red Thai Grilled Chicken (AIP compliant)
Serves 4
Ingredients
6-8 chicken thighs, skinless and boneless
2 tbsp coconut yoghurt
1 small cooked and peeled beetroot 
1 lemongrass stalk, trimmed
juice of half a lime
15g bunch fresh coriander leaves/cilantro
15g bunch fresh basil
1 inch piece of ginger, peeled
1 garlic clove, peeled
pinch of sea salt
quarter teaspoon ground turmeric

To serve: lime wedges and fresh coriander leaf/cilantro

Method
First, place the chicken thighs into a large bowl. Turn your attention now to the paste – place the rest of the ingredients in a blender or food processor and blend until smooth. Pour over the chicken thighs, lifting them up to make sure they’re fully covered and leave for 15 minutes. Wash your hands. 

Once you’ve marinaded the chicken, preheat your grill. Line a grilling tray with foil and lift out the chicken thighs, letting any excess marinade fall off. Anything that clings to the chicken as you lift is fine. Arrange the chicken, well spaced apart, on the tray. Slide under the medium/hot grill and cook for 15-20 minutes, turning half way through, so that it cooks evenly. You should have some smoke curling over the meat, this is good and will give flavour. Turn again, if you need to, until the chicken is slightly crisp, burnished in places and cooked through (take it out and cut into it to make sure). 

Transfer onto a board, cut into pieces and serve with the lime wedges and coriander leaves/cilantro scattered over the top.

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Tried this recipe? I love to hear about any recipes from the blog that you’ve tried. Let me know on Instagram, or leave a comment below.