Thai Grilled Chicken Thighs
Juicy, flavorful, and infused with the vibrant essence of Thailand, these Thai Grilled Chicken Thighs are the ultimate crowd-pleaser for any barbecue or weeknight dinner. Marinated in a rich blend of coconut milk, fish sauce, soy sauce, lime juice, brown sugar, garlic, ginger, and fragrant lemongrass, the chicken absorbs layers of complex, savory-sweet flavors with a hint of spice from red chili flakes. Grilled to perfection with irresistibly crispy skin and tender, succulent meat, this recipe is easy to prepare and full of authentic Thai flair. Serve these smoky, golden-brown chicken thighs with a squeeze of fresh lime and a sprinkle of cilantro for a bright, aromatic finish. Perfect for summer gatherings or a quick escape to the tropics from your own kitchen, this dish is guaranteed to impress!
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Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on preferred)
- 1 cup coconut milk
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 2 tablespoons ginger, grated
- 1 teaspoon red chili flakes
- 1 piece lemongrass stalk, finely chopped
- 2 tablespoons vegetable oil
- 0.25 cup cilantro leaves (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
In a large mixing bowl, whisk together the coconut milk, fish sauce, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, red chili flakes, lemongrass, and vegetable oil to create the marinade.
Place the chicken thighs in a resealable plastic bag or a shallow dish and pour the marinade over the chicken, making sure each piece is fully coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the chicken for at least 2 hours, or preferably overnight, to allow the flavors to infuse.
Preheat your grill to medium-high heat (about 375–400°F). Lightly oil the grates to prevent sticking.
Remove the chicken thighs from the marinade, letting any excess drip off. Discard the remaining marinade.
Place the chicken thighs on the grill, skin-side down. Grill for 6–8 minutes on each side, or until the skin is crispy and the internal temperature reaches 165°F.
Transfer the grilled chicken thighs to a serving platter and let them rest for 5 minutes before serving.
Garnish with fresh cilantro leaves and serve with lime wedges on the side for an extra burst of citrus flavor. Enjoy!
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 12.6 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 777 mg | 17% | |
*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.
