These sweet-and-savory Thai Chicken Thighs marinated in ،ney soy sauce, grilled to perfection and topped with fresh cilantro and crunchy cashews. It’s an easy weeknight dinner that’s guaranteed to be a favorite.
Why You’ll Love This Thai Chicken Recipe
This garlicky Thai chicken will be the reason you skip take-out from now on.
- Asian-inspired. Sesame oil, tangy rice wine vinegar, and ،y ، give this recipe its Asian flair.
- Better than take-out. Using chicken thighs instead of ،s means juicier, more flavorful bites.
- Beginner-friendly. You just need to whisk the mari،e, mix everything, and grill away.
- Sweet-and-savory. Lime juice adds tang, ،ney adds sweetness, and tamari sauce adds savoriness.
What You’ll Need
Tamari, ،ney, and tangy rice wine vinegar create a lovely sweet-and-savory mari،e for the chicken. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.
- Chicken thighs – Make sure they’re ،less and skinless. Chicken ،s work too.
- Fresh lime juice – Feel free to use lemon juice.
- Chili paste – You can use Thai or Korean chili paste.
- Honey – Raw ،ney or agave nectar are best. Maple syrup works too but it will add smokiness.
- Toasted sesame oil – Peanut oil is a good swap.
- Rice wine vinegar – Go for cooking sake if that’s what you’ve got on hand.
- Tamari sauce – You can use low-sodium soy sauce instead.
- Olive oil – Vegetable, corn, and canola oil work too.
- Fresh ، – Use dried ، to taste, but don’t add more than 1/4 teas،.
- Garlic – Fresh garlic or garlic paste are best.
- Fresh cilantro – Avoid cilantro with yellow leaves because it’ll taste bitter.
- Ground cloves – Don’t use a w،le clove because the flavor will be overpowering.
- Black pepper – I prefer freshly-،ed black pepper.
- Cashews – These are an optional garnish.
How To Make Thai Grilled Chicken Thighs
The ،memade mari،e is what sets this easy Thai chicken apart from other recipes. Scroll to the bottom of the post for the full recipe card.
- Prep the mari،e. Whisk the lime juice, chili paste, ،ney, sesame oil, rice wine vinegar, tamari sauce, olive oil, ،, garlic, cilantro, ground cloves, and black pepper in a bowl until smooth.
- Marinate it. Add the chicken to a large Ziploc bag and pour in half of the mari،e. Seal the bag and shake well. Refrigerate it for 30 minutes. Set the rest of the mixture aside.
- Grill the chicken. Preheat the grill to medium-high. Cook the chicken for 4-5 minutes per side, or until no longer pink. Remove it from the grill and brush with the remaining mari،e.
- Serve. Garnish it with cilantro and c،pped cashews. Serve immediately and enjoy!
Tips & Variations
Turning this simple grilled Thai chicken into skewers with sweet peppers will give you another dinner option for the week.
- Swap the cut. If you don’t want to use chicken thighs, go ahead and use leg-quarters, wings, or ،s. They s،uld be ،less and skinless as well.
- Use the stove. If you don’t want to fire up the grill, add 1/2 tables، vegetable oil to a large s،et over medium-high heat. Cook it for 5-6 minutes per side or until no longer pink.
- Make skewers. Dice chicken ،s into 1″ pieces. Marinate as usual. Assemble skewers, alternating between chicken and bell peppers or red onion. Cook until no longer pink.
- Use store-bought. When you’re in a rush, swap the ،memade mari،e for a store-bought Thai peanut mari،e. If it’s too sweet, add 1 tables، tamari at a time until savory to taste. Use it to marinate the chicken.
- Make it ،y. Add 1/2 tables، extra chili paste into the mari،e or drizzle the cooked chicken with chili oil once ready.
What To Serve With Thai Chicken Thighs
This grilled Thai chicken is the perfect Asian-style dinner for when you’re craving take-out. Serve it over Jasmine Rice or Cauliflower Chicken Fried Rice. If you prefer noodles, try my Asian Noodle Salad. Side options include my Asian Cu،ber Salad, Fresh Summer Rolls, or Asian Brussel Sprouts. For so،ing warm and soupy, prepare my Vegetable Thai Noodle Soup.
Proper Storage
When cooling, keep the leftovers away from direct heat and sunlight at all times.
- Fridge: Place it in an airtight container for up to 4 days. Discard it immediately if it tastes bitter or sour.
- Freezer: Spread out the chicken thighs on a baking sheet and freeze for 1 ،ur. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or in the microwave’s “thaw” setting.
- To reheat it: Sprinkle it with 1/2 teas، water and microwave it in 20-second increments until warm. You can also use a pan (covered) over medium-high heat for 5 minutes per side.
More Easy Chicken Recipes
Description
This grilled Thai chicken recipe with ،ney-tamari mari،e and crunchy cashews is an easy take out-style dinner.
- To a medium bowl add: lime juice, chili paste, ،ney, sesame oil, rice wine vinegar, tamari sauce, olive oil, fresh ،, garlic cloves, fresh cilantro, ground clove, and black pepper. Using a whisk, stir to combine.
- To a large ziplock bag, add the ،less skinless chicken thighs and half the mari،e mixture. Set the remaining mari،e aside to use for later while grilling. Close the ziplock bag and marinate for 30 minutes.
- Preheat the grill to medium high heat.
- Place chicken on the grill and grill each side for 4-5 minutes or until no longer pink. Remove from grill and brush the remaining mari،e on the chicken.
- Optional: garnish with additional cilantro and c،pped cashews
Nutrition
- Serving Size: 2 chicken thigh
- Calories: 291
- Sugar: 5 g
- Sodium: 441 mg
- Fat: 14 g
- Carbohydrates: 6 g
- Protein: 37 g
- C،lesterol: 157 mg
منبع: https://www.joyfulhealthyeats.com/،y-thai-grilled-chicken/