Description
This Grilled Thai Chicken recipe combines tender boneless, skinless chicken thighs with a flavorful Thai seasoning and a tangy, spicy glaze made from sweet chili sauce, soy sauce, lime juice, sriracha, and fresh cilantro. Grilled to perfection, this dish offers a perfect balance of smoky char and vibrant Southeast Asian flavors, ideal for a quick and satisfying meal.
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 the Grill: Preheat your grill to medium-high heat, approximately 400°F, to prepare for cooking the chicken evenly with a nice char.
- Season the Chicken: Rub the chicken thighs thoroughly with olive oil to ensure moisture and to help the seasoning adhere. Then, sprinkle the Thai seasoning evenly over the chicken, coating all sides for maximum flavor.
- Prepare the Glaze: In a small bowl, whisk together the sweet chili sauce, soy sauce, lime juice, sriracha, and fresh cilantro. Set the mixture aside to allow flavors to meld.
- Grill the Chicken: Place the seasoned chicken thighs on the preheated grill. Cook for 5-6 minutes on one side until grill marks develop and the meat releases easily from the grill.
- Apply First Glaze: Flip the chicken and grill the other side for 5-6 minutes. During the last 2 minutes, brush half of the prepared glaze generously over the chicken to build flavor and a glossy finish.
- Check Doneness and Rest: Remove the chicken from the grill once the internal temperature reaches 160°F, as the temperature will continue to rise to safe levels while resting. Brush the remaining glaze over the chicken thighs, then allow them to rest for 5 minutes on a cutting board to retain juices.
- Serve: Slice or dice the rested chicken before serving to enhance presentation and allow the glaze to coat the pieces.
Notes
- The Thai seasoning can be a mix of ground coriander, cumin, garlic powder, onion powder, and a pinch of chili powder.
- Using a meat thermometer ensures the chicken is cooked safely without overcooking.
- For less spicy heat, reduce the amount of sriracha.
- Serve with steamed jasmine rice and fresh vegetables for a complete meal.
- Can substitute chicken breasts, but adjust cooking time accordingly to avoid drying out.
