THAI GRILLED CHICKEN THIGHS
- WineCheeseScallops
- Mar 27
- 5 min read
Fire up the grill and get ready for Thai-inspired perfection! These Thai Grilled Chicken Thighs are packed with bold, aromatic flavors, thanks to a marinade bursting with fresh herbs, lime, fish sauce, and a touch of brown sugar for balance. The result? Juicy, tender, and deeply flavorful chicken that’s perfect for a quick weeknight dinner or a backyard barbecue.
Serve it up with steamed jasmine rice, rice noodles, or our favorite Cilantro Lime Rice for a meal that’s both vibrant and satisfying. Whether you’re a Thai food lover or looking to switch up your grilling routine, this dish is a guaranteed crowd-pleaser!
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Fish Sauce
A staple in Thai cuisine, fish sauce brings umami depth and a salty richness to the marinade. It enhances the natural flavors of the chicken while adding a subtle savoriness that balances beautifully with the fresh herbs and citrus. If you’re new to cooking with fish sauce, don’t be intimidated—the bold aroma mellows as it cooks, leaving behind incredible flavor!
Thai Basil
Unlike regular sweet basil, Thai basil has a slightly spicy, anise-like flavor that gives this dish its distinctive herbal punch. It’s a key ingredient in many Thai dishes, adding freshness and complexity. If you can’t find Thai basil, you can substitute with regular basil mixed with a pinch of star anise for a similar effect.
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Recipe Inspiration & Origin | THAI GRILLED CHICKEN THIGHS
This Thai Grilled Chicken Thighs recipe is inspired by traditional Thai street food, where grilled meats are often marinated in fragrant herbs and fish sauce before being cooked over an open flame. The combination of lime, fish sauce, and Thai basil gives it an unmistakable bold and fresh taste, reminiscent of dishes found in Bangkok’s bustling night markets.
While traditional Thai grilled chicken (Gai Yang) is often made with whole chicken or drumsticks, using boneless, skinless thighs ensures quicker cooking and maximum juiciness. The marinade does all the heavy lifting, infusing the meat with layers of flavor, making it one of the easiest, most flavorful grilled chicken recipes you'll ever make!
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Tips, Serving Suggestions & Storage Advice
Marinate for Maximum Flavor – Let the chicken marinate for at least 4 hours, but overnight is even better for deep, complex flavors.
Use Boneless Thighs for Juiciness – Chicken thighs stay tender and juicy on the grill compared to chicken breasts.
Don’t Overcrowd the Grill – Give each piece space to develop a perfect char and smoky flavor.
Grill Temperature Matters – Medium-high heat (375-400°F) is ideal for getting caramelization without burning.
Baste with Marinade – Brush the reserved marinade onto the chicken while grilling for extra flavor (just be sure to boil the marinade first for food safety).
Rest the Chicken Before Slicing – Let the chicken rest for 5 minutes after grilling to keep the juices locked in.
Pair with a Cool Side – Serve with Cilantro Lime Rice, Thai cucumber salad, or a cooling mango slaw.
Try a Dipping Sauce – Serve with sweet chili sauce or a spicy Thai dipping sauce (Nam Jim Jaew) for an authentic touch.
Make it Spicier – Add chili flakes or sliced Thai chilies to the marinade for heat.
Store & Reheat Smartly – Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a hot skillet or grill for best texture.
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Unique Recipe Qualities
✔️ Bold Thai flavors with minimal effort
✔️ Juicy, tender chicken with a caramelized char
✔️ Perfect for grilling season or meal prep
✔️ Balanced flavors of umami, citrus, and fresh herbs
✔️ Pairs well with rice, noodles, or even lettuce wraps
✔️ Customizable spice level—add Thai chilies for heat!
✔️ Uses simple, fresh ingredients for authentic Thai taste
✔️ Great for backyard BBQs or quick weeknight dinners
✔️ Easily adaptable—try with pork, shrimp, or tofu
✔️ Freezer-friendly—marinate and freeze for easy future meals
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Ingredients:
2 pounds boneless, skinless chicken thighs
⅓ cup fresh cilantro leaves, chopped
¼ cup fresh Thai basil leaves, chopped
2 green onions, thinly sliced
¼ cup fish sauce
2 tablespoons canola oil (plus 1 tablespoon for grill pan, if using)
1 tablespoon lime zest
2 tablespoons freshly squeezed lime juice
1 tablespoon dark brown sugar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Instructions:
Prepare the Marinade:
In a medium bowl, combine cilantro, Thai basil, green onions, fish sauce, canola oil, lime juice, lime zest, brown sugar, salt, and pepper. Stir or whisk well to mix.
Marinate the Chicken:
Place the chicken thighs in a large bowl or gallon-sized Ziplock bag.
Pour the marinade over the chicken, ensuring all pieces are evenly coated.
Cover (or seal the bag) and marinate in the refrigerator for at least 4 hours, turning occasionally.
Preheat the Grill:
Preheat the grill to medium-high heat (375-400°F).
If using a grill pan, brush with 1 tablespoon canola oil to prevent sticking.
Grill the Chicken:
Remove the chicken from the marinade, allowing excess to drip off.
Place on the hot grill and cook for about 10 minutes, turning occasionally, until the chicken is charred and reaches an internal temperature of 165°F.
Rest & Serve:
Let the chicken rest for 5 minutes before slicing to retain juiciness.
Serve hot with Cilantro Lime Rice, jasmine rice, or rice noodles.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs are more flavorful and juicy. If using breasts, pound them to an even thickness and reduce the grilling time slightly.
What if I don’t have Thai basil?
Regular basil works, but mix in a pinch of star anise or fennel seeds for a closer flavor match.
Can I bake this instead of grilling?
Yes! Bake at 400°F for 20-25 minutes or until the internal temperature reaches 165°F. Broil for 2-3 minutes at the end for some char.
What’s a good dipping sauce for this?
Try sweet chili sauce, peanut sauce, or Nam Jim Jaew (Thai spicy dipping sauce).
Can I freeze marinated chicken?
Yes! Marinate the chicken, then freeze it in a Ziplock bag. Thaw overnight in the fridge before grilling.
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