Description
Sizzling Thai Grilled Chicken Thighs bring exotic flavors from Southeast Asian kitchens to your grill. Marinated in a bold blend of lemongrass, ginger, and chili, these succulent chicken thighs deliver a perfect balance of tangy and spicy that will transport you straight to Bangkok’s street food scene.
Ingredients
Scale
Protein:
- 4 chicken thighs, bone-in and skin-on
Marinade Ingredients:
- 4 tablespoons (60 milliliters) soy sauce
- 2 tablespoons (30 milliliters) fish sauce
- 2 tablespoons (30 grams) brown sugar
- 1 tablespoon (15 milliliters) oyster sauce
- 3 cloves garlic, minced
- 1 tablespoon (15 grams) fresh ginger, grated
- 1 tablespoon (15 milliliters) lime juice
- 1 teaspoon ground black pepper
- 1–2 red chilies, thinly sliced
- Zest of 1 lime
Garnish and Serving:
- Fresh cilantro or Thai basil
- Lime wedges
- Cooked jasmine rice (optional)
Instructions
- Craft a vibrant marinade by whisking together soy sauce, fish sauce, brown sugar, oyster sauce, minced garlic, grated ginger, lime juice, black pepper, lime zest, and sliced chilies until sugar completely dissolves.
- Submerge chicken thighs in marinade, ensuring complete coverage. Refrigerate for minimum 1 hour, preferably overnight for deeper flavor infusion.
- Heat grill to medium-high (around 400°F). Prepare grill surface by lightly oiling to prevent sticking.
- Remove chicken from marinade, allowing excess liquid to drip off. Discard remaining marinade for food safety.
- Position chicken thighs skin-side down on hot grill grates. Cook for 6-8 minutes, developing rich caramelized exterior.
- Flip chicken and continue grilling additional 6-8 minutes, monitoring internal temperature until reaching 165°F.
- During final grilling moments, place lime halves cut-side down on grill to caramelize and intensify citrus essence.
- Transfer grilled chicken to resting plate, allowing juices to redistribute for 3-4 minutes.
- Garnish with fresh cilantro or Thai basil. Serve alongside grilled lime wedges and optional jasmine rice for complete culinary experience.
Notes
- Optimize marinade absorption by scoring chicken thighs with light cuts, allowing deeper flavor penetration.
- For gluten-free adaptation, replace soy sauce with tamari or coconut aminos, ensuring same umami depth.
- Control heat intensity by adjusting chili quantity – remove seeds for milder version or increase for spice lovers.
- Pat chicken completely dry before grilling to achieve crispy, caramelized exterior with beautiful golden-brown grill marks.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 120 mg