Skip to main content
LoginSign Up

Milk Street Recipes

How to Grill Chiang Mai Chicken

Asked Jul 03, 2019 by Jason F.

Any suggestions for grilling the Chiang Mai chicken rather than roasting? I assume a two-zone method, much like what is used for the Lemon-Lime Lacquered Chicken, but skipping the final browning step so you don't burn the brushed on marinade? Also, when doubling a recipe with fish sauce, should one really double the fish sauce?

Have a question for Milk Street experts?

Get trusted advice from the cooks, editors, and recipe developers behind Milk Street.

Ask a Question

Don’t have an account?Sign up

Join the conversation

Sign in to join the conversation.

COMMENTS

  • Jason F.

    July 5, 2019

    Thanks! The little bit of char made it even better.

  • Keith A.

    July 10, 2019

    What temperature range do you use? I have made the other chicken on a gas grill following the instructions and never paid attention to the temperature. My new charcoal grill has steep walls, so for indirect cooking I have to use a deflector plate, which means I need to aim for a temperature. I was thinking around 350-375 degrees. Would this be a good ballpark? Thanks.

    • Lynn ClarkMilk Street Staff

      July 11, 2019

      Hi Keith - Milk Street doesn't usually publish internal grill temperature since most built-in grill thermometers are pretty inaccurate and really only give you the temperature of the grill where the thermometer is located. Add in all of the other external factors that can affect grill temperature - BTUs of burners for gas/type of charcoal, weather, shape of the grill, grill material - and we really feel like calling for an internal grill temperature seems unhelpful to the griller since it's pretty challenging to account for all of the variables. Since this chicken cooks relatively quickly - especially compared to long-cooked traditional barbecue - a specific internal temperature isn't all that critical. It might just take a little less time or a little more time to cook the chicken to 160 degrees for breasts/175 for thighs. Thanks for writing us! Best, Lynn C.

  • Keith A.

    July 16, 2019

    Thanks for the info, it is appreciated.

    • Chris KimballMilk Street Staff

      July 23, 2019

      I have found that cooking chicken over a low to medium low heat is best (I spatchcock it first). I start with breast side up and then finish breast side down. I find that it gets a great skin and browning and I don't have to worry about flaring and burning the skin. In fact, I do most of my grilling now over lower heat unless I am just finishing up a steak that has been precooked in a low oven. It gives me a bigger window at the end of cooking and avoids all of the constant checking to avoid burning. On charcoal, I would grill the bird over a two-level fire - pile all of the charcoal on one side and cook over the other.