The Cosmopolitan Cook makes Barbeque Thai Chicken

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The Far East met the Mid-South for a recipe that was out of this world!

Chef Ragan Oglesby, The Cosmopolitan Cook and author of "The Single Girls' Guide to Cooking", stopped by to let us try her Barbeque Thai Chicken.



Barbeque Thai Chicken


5 Chicken thighs

8 cloves garlic minced

1 tbsp. cracked pepper

1 tbsp. coriander

1 tbsp. ginger

2 green Thai chilies

2 tbsp. fish sauce

2 tbsp. yellow curry powder

1/2 can coconut milk

2 tablespoons brown sugar



1/2 cup rice vinegar

2 tbsp. orange juice

½ tsp. crush red pepper

1/3 cup brown sugar

4 garlic cloves , minced

2 tsp. Sriracha

¼ tsp. Chinese five-spice powder

Sliced green onions




In a large bowl combine garlic cloves, cracked pepper coriander, ginger, and Thai chilies. This will appear as a paste. Mix in fish sauce, curry powder, coconut milk and brown sugar; mix well. Add chicken thighs and be sure to coat them well in the marinade. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.



Put all ingredients in a saucepan. Stir and bring to a boil. Lower the heat and let the sauce simmer for 10 to 15 minutes, stirring occasionally. The sauce will reduce and become thick. Set aside.


Prepare grill

Discard marinade. Place chicken on the grill, skin side down. Grill for about 12-15 minutes then turn the chicken over and cook the other side for about 15 minutes. Once the chicken is done and tender, coat with sauce and move chicken to the cooler side of the grill to cook for 3-5 minutes. Transfer to a platter of white rice and serve. Drizzle more sauce over chicken. Yummy!!!!!




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