Description
This Grilled Thai Chicken recipe features tender, juicy boneless chicken thighs marinated with a flavorful blend of Thai seasoning and a tangy, spicy glaze made from sweet chili sauce, soy sauce, lime juice, sriracha, and fresh cilantro. Perfectly grilled to a smoky char, this dish is ready in just 25 minutes and serves four, delivering a delicious taste of Thailand with every bite.
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, aiming for about 400°F to ensure a perfect sear and cooking temperature for the chicken thighs.
- Season the Chicken: Rub the chicken thighs thoroughly with olive oil to help the seasoning stick. Then sprinkle the Thai seasoning evenly over all sides of the chicken for a robust flavor.
- Prepare the Glaze: In a small bowl, whisk together the sweet chili sauce, soy sauce, lime juice, sriracha, and chopped fresh cilantro until well combined. Set this mixture aside to use later as a glaze.
- Grill the Chicken: Place the seasoned chicken thighs on the preheated grill. Cook for 5-6 minutes on one side without moving them to develop grill marks.
- Flip and Glaze: Flip the chicken thighs and grill for another 5-6 minutes. During the last 2 minutes of grilling, brush half of the prepared glaze generously over the chicken to enhance flavor and moisture.
- Finish Cooking and Rest: Remove the chicken from the grill once the internal temperature reaches 160°F. Since the meat will continue to cook as it rests and reach the USDA recommended 165°F, allow the chicken to rest for 5 minutes on a cutting board. Meanwhile, brush the remaining glaze over the chicken for extra zest.
- Serve: Slice or dice the rested chicken thighs and serve immediately, pairing well with rice, fresh vegetables, or a salad.
Notes
- Use a meat thermometer to ensure chicken is safely cooked to an internal temperature of 165°F after resting.
- Thai seasoning can be bought pre-made or made at home using ingredients like lemongrass, garlic powder, ginger, coriander, and chili flakes.
- Adjust the amount of sriracha in the glaze for preferred spice level.
- This recipe can be adapted to use chicken breasts, though thighs provide more juiciness and flavor.
- Leftover chicken makes a great addition to salads, wraps, or rice bowls.
