Inspired by the unique flavors of Southeast Asian cuisine, our Ginger Thai Sauce is the perfect dipping sauce or marinade for beef, chicken, pork, or fish. A bit of garlic, red chili peppers, and a hint of cayenne pepper adds zing as a marinade or dipping sauce.
Ginger Thai Chicken Marinade
- 2–4 chicken breasts
- 1/3 cup F+F Ginger Thai Sauce
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- Dash of garlic salt
- Combine F+F Ginger Thai Sauce, oil, vinegar and salt in a large bowl.
- Mix thoroughly with a whisk and continue whisking until an emulsion is formed. Let mix sit for 5 minutes while flavors combine.
- Add in chicken breasts and thoroughly cover them in the marinade.
- Cover bowl. Allow to sit in the fridge for at least 4-6 hours. Let sit longer for more flavor absorption.
- Cook chicken on the grill, in the oven or stove top and serve!
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Spatchcocked Grilled Chicken
Prep time: 10 minutes
Cook time: 50 minutes
- 3 tbsp F+F Poultry Spice Rub
- 1 tbsp salt
- 1 tsp pepper
- 5 lb chicken, spatchcocked
- 2 tbsp olive oil
- F+F Ginger Thai Sauce for serving
- Pat chicken dry using a paper towel. With your hands coat the chicken on all sides with F+F Poultry Spice Rub.
- Heat your grill to medium high heat. Once grill is preheated, brush grates with olive oil.
- Grill the chicken skin side down over direct heat, until golden brown, crispy and lightly charred, about 5 minutes.
- Turn the heat down to low, flip the chicken over. **
- Continue to grill until skin is golden brown all over, juices run clear, and an instant read thermometer inserted into the thickest part of the meat registers 165°F. This will take about 45 minutes.
- Once the chicken is cooked remove from the grill let it rest for 10 minutes before carving.
Serve alongside F+F Ginger Thai Sauce to add a Southeast Asian cuisine flavor!
**If using a charcoal grill, move chicken away from indirect heat while cooking to be sure you don’t dry it out. This method may take longer than 45 minutes, so be sure to use a thermometer for doneness.