Thai Garlic Chicken


This recipe was kindly supplied by Julia Leatherwood, a customer.

She says “This is my favourite chicken recipe as it is so easy and full of wonderful Thai flavours. It was given to me by a neighbour who originally comes from Barbados. I usually cook this in a ridged grill pan and serve with wild rice or the country style with all its vibrant colours and tastes."

Serves 4

35 minutes (15 mins preparation, 20 mins cooking)


  • 4 boneless chicken breasts
  • 4 cloves garlic, sliced thinly or crushed
  • 1 tbsp fresh ginger, grated or finely chopped
  • 1 lime, juice and rind
  • 3 tbsp sunflower oil
  • 1 tbsp dark soy sauce
  • 1-2 red chillies, de-seeded and thinly sliced
  • 2 tbsp chopped fresh coriander
  1. Cut gashes in the chicken, through skin if present.
  2. Mix all the ingredients for the marinade in a deep glass bowl.
  3. Put the chicken pieces into the bowl, making sure to coat each piece thoroughly and press into gashes.
  4. Cover and leave the chicken in the marinade at least 2 hours; mix it around at some point during this time using  2 forks.
  5. Cook the chicken in a foil lined oven pan at the top of a hot oven( 250ºC) for 20-30 minutes, OR grill/broil it, OR cook on a barbecue at medium heat for 15-20 minutes until cooked through.
  6. Keep basted with the marinade whilst cooking.
  7. Serve with buttered rice, perhaps some wild rice mixed in, along with fresh greens and a salad.