Thai-Style Barbecued Chicken

The tangy, sweet and sour flavors of this Thai-inspired marinade work beautifully with dark chicken meat like legs and thighs. It’s is easy to make and can be prepared ahead of time for a quick, tasty, mid-week supper. Serves 4.


4 chicken leg quarters
1/2 cup brown sugar
1/4 cup rice wine vinegar
1/4 cup soy sauce
1 tablespoon freshly grated, peeled ginger root
1 tablespoon minced garlic
1 teaspoon sesame oil
2 tablespoons vegetable oil
salt and pepper to taste
cilantro sprigs, for garnish
lime wedges, for garnish

  1. Put the chicken in a plastic bag or shallow bowl.
  2. To make the marinade, whisk the brown sugar, vinegar and soy sauce together in a small bowl. Whisk in the ginger root, garlic, sesame and vegetable oils. (This can be done in advance and stored in the refrigerator for 2 to 3 days.) Pour the marinade over the chicken and marinate for at least 30 minutes or overnight in the refrigerator.
  3. Preheat the grill or broiler to medium-high. Remove the chicken from the marinade and season it with salt and pepper. (Discard any leftover marinade.)
  4. Sear the chicken on all sides. Lower the heat to medium and cook thighs for 25 to 30 minutes or until the chicken is cooked through. Transfer the chicken to a platter and let the meat rest for 2 to 3 minutes before serving.  Garnish the platter with fresh cilantro and lime wedges.
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