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Bangkok Chicken

This chicken is highly addictive. My mum makes this recipe a lot, keeps it in the fridge for salads, wraps, and fajitas. If she has a bunch of cilantro she has to use, she'll make a big batch up of this marinade, cube a bunch of chicken, place both in a large freezer bag and freeze it. Whenever she wants to use it, she thaws it along with the marinade. I love this chicken in Chicken Souvlaki.
***This recipe has changed. The original recipe is posted at the very end of the page. I've found over time, the more I made this recipe, the more I changed about it! I enjoy the revised recipe much better. I find this recipe is best if you allow the meat to marinade over night, for 24 HOURS! YUM. 

Recipe adapted from:
Serves 6


8 boneless, skinless chicken breasts, cut into large chunks

1 bunch of freshly chopped cilantro (roughly 2 cups)

5 cloves of garlic, minced

1/2 cup of olive oil

2 tsp of red pepper flakes

1 tbsp of white sugar

zest and juice of 2 limes

1/4 cup of soy sauce

Black pepper


Step 1: In a bowl, combine everything but the chicken breasts. 

Step 2: Place all the cut chicken in a large resealable bag, along with the marinade. Mix around with your hands so all the marinade is incorporated into the chicken. Place on a plate and put in the fridge for a minimum of 4 hours. 

Step 3: You can skewer your meat onto metal or wooden skewers, BBQ them on med-hi until cooked, for you can place all the chicken in a large frying pan over medium heat and cook.

Original Recipe Posted: 

4 boneless, skinless chicken breasts, cut into large chunks

1/2 cup of freshly chopped cilantro

3-4 cloves of garlic, minced

4 tbsp of water

3 tbsp of olive oil

1-2 tsp of red pepper flakes

1 1/2 tsp of white sugar

zest and juice of 2 limes

1 tbsp of fish sauce

3 green onions, chopped

Black pepper