Vacuum Marinated Overnight | Grilled on a Kasai Grill | Basted with a Lemongrass Herb Brush
Method
1. Vacuum Marinate
Mix together the pineapple purée, soy sauce, fish sauce, sweet chilli sauce, honey, sesame oil, garlic, ginger, lemongrass, lime zest, lime juice, ground coriander and black pepper.
Place the chicken thighs into a vacuum pouch and pour over the marinade.
Seal under full vacuum and refrigerate overnight (12–24 hours).
Vacuum marination helps the flavours penetrate the chicken evenly while keeping the meat exceptionally juicy.
2. Prepare the Basting Glaze
Combine all of the glaze ingredients in a small saucepan.
Bring to a gentle simmer for around 5 minutes until lightly thickened.
Keep warm while grilling.
3. Prepare the Kasai Grill
Light the Binchotan charcoal and allow it to burn until the coals are evenly glowing.
Set up the grill for a medium heat (around 200–220°C). Chicken thighs benefit from slightly gentler heat than skewers, allowing the fat to render and the skin to crisp without burning.
4. Grill the Chicken
Remove the chicken from the marinade and allow any excess to drip away.
Place the thighs skin-side down over the grill.
Cook for 6–8 minutes, turning occasionally until the skin becomes crisp and lightly charred.
Flip the thighs and continue cooking for a further 8–10 minutes.
Once both sides have developed good colour, begin brushing with the warm Thai pineapple glaze using the lemongrass herb brush.
Continue glazing every couple of minutes, building up layers of sticky caramelisation until the chicken reaches an internal temperature of 75°C.
5. Rest & Serve
Rest the chicken for 5 minutes before serving.
Finish with:
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Fresh coriander leaves
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Toasted sesame seeds
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Thinly sliced red chilli
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Lime wedges
Serve alongside grilled pineapple, jasmine rice, coconut rice or a crisp Thai cucumber salad.
Chef's Tip
Fresh pineapple naturally contains bromelain, an enzyme that tenderises meat. An overnight vacuum marinade gives the chicken fantastic flavour and tenderness, but avoid marinating for much longer than 24 hours, as the texture can become too soft. The clean, consistent heat of Binchotan charcoal on the Kasai Grill allows the sugars in the glaze to caramelise beautifully while producing juicy chicken with irresistibly crisp skin.
