Description
This Grilled Thai Chicken recipe features juicy boneless skinless chicken thighs marinated with a flavorful blend of Thai seasoning and a tangy sweet chili glaze. Perfect for a quick and easy dinner, the chicken is grilled to perfection and brushed with a spicy, zesty sauce that highlights classic Thai flavors.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil (or vegetable oil)
- 3 tablespoons Thai seasoning (see notes below)
Glaze
- ¼ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon sriracha
- 1 tablespoon fresh cilantro (chopped)
Instructions
- Preheat Grill: Preheat a grill to medium-high heat, around 400°F, to ensure it’s ready for cooking the chicken perfectly.
- Season the Chicken: Rub the chicken thighs with olive oil, then evenly sprinkle the Thai seasoning over the meat for a flavorful marinade.
- Prepare the Glaze: In a small bowl, whisk together the sweet chili sauce, soy sauce, lime juice, sriracha, and chopped fresh cilantro. Set aside to use during grilling.
- Grill the Chicken: Place the seasoned chicken thighs on the grill and cook for 5-6 minutes per side, allowing them to develop a nice char and cook through.
- Apply Glaze: In the last 2 minutes of grilling, generously brush half of the prepared glaze onto the chicken to infuse it with tangy, spicy flavors.
- Rest and Finish: Remove the chicken when it reaches an internal temperature of 160°F as it will continue to cook while resting. Brush the remaining glaze over the chicken thighs and let rest on a cutting board for 5 minutes to retain juices.
- Serve: Slice or dice the grilled chicken thighs and serve immediately, perfect for salads, rice bowls, or as a main dish.
Notes
- The Thai seasoning can be a blend of ground lemongrass, garlic powder, coriander, cumin, and a little chili powder for heat.
- Use a meat thermometer to ensure chicken is safely cooked to an internal temperature of 165°F after resting.
- Adjust sriracha amount based on preferred spice level.
- Leftover chicken can be refrigerated for up to 3 days and reheated.
- This recipe works well with both grill and grill pan as alternatives.
