If you're looking for spicy grilled chicken recipes then you've come to the right place, this one will really smack you across the face!
The majority of the ingredients have a Thai influence and the distinctive flavors of Thai cooking are sweet and chili so I hope that you like it.
I've chosen to use chicken thighs simply because I think they're more tasty and succulent than breast but you choose which cut you want to. The main thing is to ensure that there are no bones and the skin is off so that the marinade has the maximum surface area upon which to work it's magic.
The ginger can be a bit messy so I always start with this first. Peel the cube and crush it in a garlic crusher ensuring that you capture all the juice in your marinade bowl. Just be gentle otherwise it'll spray everywhere! I find that it's better to chop the ginger up a little before crushing. Discard the dry pulp in the crusher once finished.
Now add all the other ingredients, mix well and then throw in the chicken. Give it 3 hours for the marinade to get to work so you'll need to cover and refrigerate.
1 hour prior to cooking, remove the marinade from the refrigerator so that the chicken can come back up to ambient temperature.
Grill your chicken giving it about 10 minutes on each side over a medium hot grill. For extra kick, brush more of the marinade on during the cooking process.
To serve up I just love these on a bed of salad and anything that's left over, slice into strips and make a sandwich.