Thai Grilled Chicken with Honey Chili Glaze
Fire up your grill for this irresistible Thai Grilled Chicken with Honey Chili Glaze—a smoky, sweet, and spicy delight that combines the bold flavors of Southeast Asia with effortless grilling. Juicy chicken thighs are marinated in a fragrant blend of soy sauce, fish sauce, ginger, garlic, and lime juice, infusing them with tangy umami goodness. As they sizzle on the grill, they’re basted with a luscious honey chili glaze, creating a caramelized finish with just the right amount of heat. Perfectly charred and garnished with fresh cilantro, this main dish pairs beautifully with steamed jasmine rice and crisp vegetables, making it a surefire crowd-pleaser for summer barbecues or weeknight dinners. Ready in just 40 minutes, with a make-ahead marinade for convenience, this Thai chicken recipe is a must-try for lovers of bold, vibrant flavors.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 3 pieces Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 3 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Brown sugar
- 1 tablespoon Vegetable oil
- 3 tablespoons Honey
- 1 teaspoon Red chili flakes
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Place the chicken thighs in a large resealable plastic bag or a shallow dish.
In a small bowl, mix together the minced garlic, grated ginger, soy sauce, fish sauce, lime juice, brown sugar, and vegetable oil to create the marinade.
Pour the marinade over the chicken thighs, ensuring they are evenly coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours or overnight for best flavor.
Preheat the grill to medium-high heat (about 375°F to 400°F).
While the grill is heating, prepare the honey chili glaze. In a small saucepan over low heat, mix honey, red chili flakes, and ground black pepper. Stir occasionally until the mixture is warm and well-combined. Remove from heat and set aside.
Remove the chicken from the marinade, letting any excess drip off, and discard the marinade.
Place the chicken thighs on the preheated grill skin-side down. Cook for 5-7 minutes, then flip and continue grilling for another 5-7 minutes, or until the chicken reaches an internal temperature of 165°F.
Brush the honey chili glaze generously over the chicken during the last 3-4 minutes of cooking on each side, allowing the glaze to caramelize slightly.
Remove the chicken from the grill and let it rest for 5 minutes.
Garnish the grilled chicken with chopped fresh cilantro and serve hot. Pair with steamed jasmine rice and fresh vegetables for a complete meal.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 16.5 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 312 mg | 7% | |
*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.
