Description
This Grilled Thai Chicken recipe features tender boneless, skinless chicken thighs marinated in a flavorful blend of Thai seasoning and a tangy sweet chili glaze. Quickly grilled over medium-high heat, the chicken is brushed with a zesty, cilantro-infused sauce, making it perfect for a fast, delicious meal with vibrant Southeast Asian flavors.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil (or vegetable oil)
- 3 tablespoons Thai seasoning (blend of spices like lemongrass, garlic powder, coriander, cumin, and chili flakes)
Glaze
- ¼ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon sriracha
- 1 tablespoon fresh cilantro, chopped
Instructions
- Preheat the Grill: Preheat a grill to medium-high heat, approximately 400°F, ensuring it is hot enough for grilling the chicken evenly and getting nice grill marks.
- Season the Chicken: Rub the chicken thighs all over with olive oil to keep them moist. Then, evenly sprinkle the Thai seasoning onto the chicken, coating both sides thoroughly to infuse the flavors.
- Prepare the Glaze: In a small bowl, whisk together the sweet chili sauce, soy sauce, lime juice, sriracha, and chopped fresh cilantro to form a flavorful glaze. Set this mixture aside for later use.
- Grill the Chicken: Place the seasoned chicken thighs onto the preheated grill. Cook for about 5-6 minutes on one side, then flip to the other side for another 5-6 minutes, ensuring the chicken cooks through with nice char marks.
- Apply the Glaze: In the last 2 minutes of grilling, brush half of the prepared glaze liberally over the chicken thighs to add a sweet, tangy, and spicy flavor layer. Continue grilling until the glaze sets slightly.
- Check Doneness and Rest: Remove the chicken from the grill once it reaches an internal temperature of 160°F, as the temperature will continue to rise by about 5°F while resting. Brush the remaining glaze over the chicken and let it rest for 5 minutes on a cutting board to retain juices.
- Serve: Slice or dice the rested chicken thighs and serve immediately, perfect for pairing with rice, salad, or noodles.
Notes
- Use a meat thermometer to check that the chicken reaches 160°F internally for safe consumption.
- Thai seasoning can be homemade or store-bought; it typically includes lemongrass, garlic, coriander, cumin, and chili flakes.
- The glaze adds sweetness and spice, so adjust sriracha according to your preferred heat level.
- Letting the chicken rest after grilling helps keep it juicy and flavorful.
- This dish pairs well with jasmine rice, fresh cucumber salad, or steamed vegetables.
