Thai Style Grilled Baked Chicken
Infuse your dinner table with bold, aromatic flavors by preparing this Thai Style Grilled Baked Chicken, a mouthwatering fusion of grilling and baking techniques. Juicy, bone-in chicken thighs are marinated in an irresistible blend of garlic, fresh cilantro, ginger, fish sauce, soy sauce, honey, lime juice, and a hint of Thai chili for a perfect balance of savory, sweet, tangy, and spicy flavors. The chicken is first grilled to create crispy, golden skin before being baked to tender perfection, locking in all the flavorful juices. Ideal for weeknight meals or casual entertaining, this dish pairs beautifully with steamed jasmine rice or fresh vegetables. Garnished with cilantro and lime wedges, this recipe will transport your taste buds straight to the bustling streets of Thailand.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 4 pieces Garlic cloves
- 0.5 cup Fresh cilantro
- 1 inch Fresh ginger
- 2 tablespoons Fish sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 2 tablespoons Lime juice
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Ground black pepper
- 1 piece Thai red chili (optional)
Instructions
Prepare the marinade by adding garlic cloves, fresh cilantro, ginger, fish sauce, soy sauce, honey, lime juice, vegetable oil, ground black pepper, and Thai red chili (if using) into a food processor or blender. Blend until smooth.
Place the chicken thighs in a large bowl or sealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Cover the bowl with plastic wrap or seal the bag, then refrigerate for at least 2 hours, ideally overnight, for maximum flavor.
Preheat your grill to medium heat and oven to 375°F (190°C).
Remove the chicken from the marinade and shake off any excess. Reserve the marinade for basting.
Grill the chicken thighs skin-side down for 3-4 minutes, or until the skin is crispy with grill marks. Flip and grill the other side for an additional 3 minutes.
Transfer the grilled chicken to a baking dish. Brush with the reserved marinade.
Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked.
Remove from the oven and let the chicken rest for 5 minutes before serving.
Serve hot with steamed jasmine rice or a side of your choice. Garnish with fresh cilantro leaves and lime wedges if desired.
Nutrition Facts
Calories |
1620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4166 mg | 181% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 19.9 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1556 mg | 33% | |
*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.
