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Thai Marinated Grilled Chicken

Author: Michelle De La Cerda


  • 2-4 lbs . chicken tenders


  • 5 cloves garlic
  • 5 Anaheim chilies
  • ½ onion
  • ½ cup cilantro
  • 3 tbsp . fish sauce
  • 1 tbsp . brown sugar
  • 2 limes; juiced
  • 2 tsp . garlic chili paste
  • 2 tbsp . red wine vinegar
  • Salt/pepper to taste
  • Water (if needed, no more than 2 tbsp.)


  1. In a blender or food processer, add all the ingredients for the marinade except the water.  Pulse until all the ingredients begin to combine together into a chunky mess.  Add any water if needed and continue to pulse until it has reached a partially smooth, partially chunky consistency. 
  2. Reserve ¼ to ½ cup of the sauce. 
  3. In a large zip seal bag, add the chicken tenders and the remaining ½ cup or so of marinade. 
  4. Shake well; get your dance on to make sure all the chicken tenders have been well coated in the sauce.  
  5. Allow the chicken to marinate for at least one hour; flip the bag every 15 minutes to ensure the marinade is thoroughly absorbed by the chicken.
  6. Prepare your charcoal grill or preheat your gas grill. 
  7. Once the grill is ready, remove the chicken from the marinade and place it on the grill. 
  8. Grill for approximately 3 to 5 minutes on each side, but this will vary based on the thickness of your chicken tenders and your grill.
  9. It’s best to use a thermometer and make sure your chicken registers 165°.
  10. Serve with the reserved sauce as either a topping or a dip.