Thai Grilled Chicken
Savor the irresistible flavors of Thai Grilled Chicken, a crowd-pleasing recipe that combines bold, aromatic ingredients with succulent, perfectly crispy chicken thighs. This dish features a vibrant marinade made from fresh lemongrass, garlic, cilantro, and a harmonious blend of soy sauce, fish sauce, oyster sauce, and honey, delivering the signature sweet-salty-tangy balance that Thai cuisine is known for. Turmeric and ground white pepper add depth and warmth, while the grilling technique ensures a smoky char on the skin, locking in juiciness with every bite. Perfectly prepped in just 15 minutes and grilled to golden perfection in under 30, this recipe is ideal for backyard cookouts or weeknight dinners. Serve with steamed jasmine rice or a crisp side salad, and don’t forget a squeeze of lime to brighten the flavors further. Packed with authentic Thai taste, this dish is sure to become your new favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 stalks Lemongrass stalks
- 4 cloves Garlic cloves
- 0.5 cup Fresh cilantro (stems and leaves)
- 0.25 cup Soy sauce
- 2 tablespoons Fish sauce
- 2 tablespoons Oyster sauce
- 2 tablespoons Honey
- 1 teaspoon Ground white pepper
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Vegetable oil
- 1 whole Lime (for garnish, optional)
Instructions
Trim and clean the chicken thighs, pat them dry with paper towels, and set aside.
Peel and finely chop the lemongrass stalks, discarding the tough outer layers. Mince the garlic cloves.
In a blender or food processor, combine the chopped lemongrass, garlic, cilantro, soy sauce, fish sauce, oyster sauce, honey, ground white pepper, turmeric powder, and vegetable oil. Blend until a smooth marinade forms.
Place the chicken thighs in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is fully coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
When ready to cook, preheat a grill to medium-high heat (about 400°F/200°C). Oil the grates lightly to prevent sticking.
Remove the chicken from the marinade and shake off any excess. Place the chicken thighs on the grill, skin side down. Cook for 12-15 minutes, then flip and cook for an additional 12-15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
Transfer the grilled chicken to a plate and let it rest for 5 minutes before serving.
Optionally, garnish with lime wedges for added freshness and serve with steamed jasmine rice or a side salad.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 6255 mg | 272% | |
| Total Carbohydrate | 94.7 g | 34% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 38.4 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3221 mg | 69% | |
*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.
