Thai Chicken Grilled
Fire up your grill and transport your taste buds to Thailand with this tantalizing Thai Grilled Chicken recipe! Juicy, marinated chicken thighs are infused with bold flavors from a rich blend of soy sauce, fish sauce, coconut milk, garlic, ginger, and a touch of lime juice, creating the perfect harmony of savory, sweet, and tangy notes. A hint of Sriracha adds a gentle kick, while fresh cilantro provides a bright, herbaceous finish. Grilled to perfection with a smoky char, and served alongside a simmered marinade-turned-dipping-sauce, this dish is perfect for summer barbecues or weeknight dinners. Pair it with jasmine rice or a crisp Thai salad for a complete and irresistible meal. Whether you're a fan of Asian-inspired recipes or simply looking to elevate your grilling game, this Thai Chicken Grilled recipe is a must-try for your next feast!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 4 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 3 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Sriracha or Thai chili sauce
- 1 cup Coconut milk
- 2 tablespoons Cilantro (chopped, plus extra for garnish)
- 1 tablespoon Vegetable oil (for grilling)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, combine garlic, ginger, soy sauce, fish sauce, brown sugar, lime juice, Sriracha, coconut milk, chopped cilantro, salt, and pepper. Mix well to create the marinade.
Place the chicken thighs in the bowl and ensure they are evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat your grill to medium-high heat. Lightly oil the grill grates with vegetable oil to prevent sticking.
Remove the chicken from the marinade, allowing any excess marinade to drip off. Reserve the marinade for later use.
Place the chicken thighs on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with a nice char on the outside.
While the chicken is grilling, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Reduce the heat and simmer for 3-4 minutes. This will serve as a dipping sauce.
Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes.
Garnish the grilled chicken with extra chopped cilantro and serve with the dipping sauce on the side. Pair with steamed jasmine rice or a fresh Thai salad for a complete meal.
Nutrition Facts
Calories |
1197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 7278 mg | 316% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 39.3 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1592 mg | 34% | |
*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.
