1/2cupchopped fresh Thai basil(or use regular basil)
1lemongrass stalk(white part only, minced)
1/2cupchopped fresh coriander
11-inch piece of ginger root(peeled and minced)
2Thai (Bird's eye) chilies(thinly sliced or minced, or use 1 Tbsp of minced regular hot red chili)
1Tbspdark soy sauce(or substitute with regular soy sauce)
2TbspThai fish sauce
2Tbsppalm sugar(or brown sugar)
Combine all of the ingredients for the marinade in a medium bowl or a Ziploc bag and mix thoroughly, making sure that the sugar has dissolved.
Add the chicken and marinate overnight. I find that overnight (or even up to 24 hours) marination gives the chicken optimal flavor.If you are pressed for time, marinate for at least 2 hours. You may also want to make small slits in the meat or make small holes with a fork as this will allow for quicker marinade penetration inside the meat.
After marination, remove excess marinade from the chicken pieces and grill over direct heat on a grill preheated to about 325F. As there is sugar in the marinade, make sure to keep an eye on the chicken and flip frequently to avoid burning. If using a charcoal grill, grill with a lid on to avoid flareups.
There is enough marinade in this recipe for about 3-4 lbs of chicken meat.