Spicy Thai Grilled Chicken
Elevate your backyard BBQ with this Spicy Thai Grilled Chicken recipe, a tantalizing mix of bold flavors and smoky charred perfection. Bone-in, skin-on chicken thighs are marinated in a fragrant blend of garlic, Thai bird’s eye chilies, fresh cilantro stems, fish sauce, soy sauce, and creamy coconut milk, ensuring every bite is incredibly juicy and bursting with vibrant, authentic Thai flavor. A touch of brown sugar adds caramelized sweetness, while fresh lime juice delivers zesty balance. Grilled to golden perfection and basted with the reserved marinade for layers of depth, this dish is finished with fresh cilantro and lime wedges for a bright, aromatic garnish. Perfect for summer cookouts or an exotic weeknight dinner, this must-try recipe brings the irresistible allure of Thai street food right to your table.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 4 pieces Garlic cloves (minced)
- 2 pieces Thai bird's eye chilies (finely chopped)
- 2 tablespoons Cilantro stems (finely chopped)
- 3 tablespoons Fish sauce
- 2 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Vegetable oil
- 1 teaspoon Ground white pepper
- 1 cup Coconut milk
- 4 pieces Lime wedges (for serving)
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
In a large mixing bowl, combine minced garlic, chopped Thai bird's eye chilies, chopped cilantro stems, fish sauce, soy sauce, brown sugar, lime juice, vegetable oil, white pepper, and coconut milk to create the marinade.
Mix the marinade thoroughly until the sugar dissolves and all ingredients are well incorporated.
Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours or, for best results, overnight.
Preheat your grill to medium-high heat. Brush the grates with oil to prevent sticking.
Remove the chicken thighs from the marinade, allowing any excess marinade to drip off. Reserve the marinade for basting.
Place the chicken thighs skin-side down on the grill. Cook for 5-7 minutes until the skin is golden and crispy. Flip the chicken and continue grilling for another 5-7 minutes.
Reduce the heat to medium-low or move the chicken to a cooler part of the grill. Cook for an additional 10-15 minutes, basting occasionally with the reserved marinade, until the chicken reaches an internal temperature of 165°F (75°C).
Remove the chicken from the grill and let it rest for 5 minutes before serving.
Garnish the chicken with fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5464 mg | 238% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 37.3 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1776 mg | 38% | |
*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.
