Cilantro Thai Grilled Chicken
Elevate your grilling game with this Cilantro Thai Grilled Chicken recipe, bursting with bold, vibrant flavors inspired by Thai cuisine. Juicy, bone-in chicken thighs are marinated in a zesty blend of fresh cilantro, garlic, ginger, soy sauce, fish sauce, lime juice, and a touch of honey for the perfect balance of savory and sweet. A hint of optional red chili flakes adds a customizable kick for spice lovers. After soaking up the aromatic marinade, the chicken is grilled to golden, crispy perfection while staying wonderfully tender inside. Ready in under 45 minutes (plus marinating time), this dish is ideal for weeknight dinners or impressive cookouts. Serve with steamed jasmine rice and a refreshing cucumber salad for a complete, satisfying meal that will have everyone coming back for seconds.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 pounds chicken thighs (bone-in, skin-on)
- 1 cup fresh cilantro leaves (chopped)
- 4 units garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil
- 1 teaspoon red chili flakes (optional)
- 1 teaspoon black pepper
- 1 teaspoon sea salt
Instructions
In a large mixing bowl, combine the chopped cilantro, minced garlic, grated ginger, soy sauce, fish sauce, honey, lime juice, vegetable oil, red chili flakes (if using), black pepper, and sea salt. Mix well to create the marinade.
Place the chicken thighs into the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for maximum flavor.
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade and shake off any excess. Discard the remaining marinade.
Grill the chicken thighs skin side down for 6-8 minutes, or until the skin is golden brown and crispy. Flip the chicken and continue to grill for an additional 6-8 minutes on the other side.
Check the internal temperature of the chicken using a meat thermometer. The chicken is done when it reaches an internal temperature of 165°F (75°C).
Remove the chicken from the grill and let it rest for 5 minutes before serving to allow the juices to redistribute.
Serve the Cilantro Thai Grilled Chicken with steamed jasmine rice, a fresh cucumber salad, or your favorite vegetables for a complete meal.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 9.1 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 613 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
