Description
This Grilled Thai Chicken recipe features juicy boneless skinless chicken thighs marinated with flavorful Thai seasoning and a sweet-spicy glaze. Grilled to perfection over medium-high heat, it’s a quick 25-minute dish perfect for a vibrant, delicious meal with bold 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 ground coriander, cumin, garlic powder, chili powder, and paprika)
Glaze
- ¼ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon sriracha
- 1 tablespoon fresh cilantro, chopped
Instructions
- Preheat Grill: Preheat a grill to medium-high heat, approximately 400°F, ensuring it is hot and ready for cooking.
- Season Chicken: Lightly rub the chicken thighs all over with the olive oil. Evenly sprinkle the Thai seasoning over the oiled chicken, coating each piece thoroughly.
- Prepare Glaze: In a small bowl, whisk together the sweet chili sauce, soy sauce, lime juice, sriracha, and chopped fresh cilantro until well combined. Set aside for glazing later.
- Grill Chicken: Place the seasoned chicken thighs on the preheated grill. Grill for about 5-6 minutes on one side without moving to achieve good grill marks.
- Flip and Glaze: Turn the chicken thighs over and grill for another 5-6 minutes. During the last 2 minutes of grilling, generously brush half of the prepared glaze over the chicken to build layers of flavor.
- Check Temperature and Rest: Remove the chicken from the grill when its internal temperature reaches 160°F; it will continue to cook while resting. Immediately brush the remaining glaze over the chicken thighs. Let the chicken rest on a cutting board for 5 minutes to retain juices.
- Serve: Slice or dice the rested chicken thighs and serve with your favorite sides or salads for a vibrant Thai-inspired meal.
Notes
- Thai seasoning can be made at home using a blend of coriander, cumin, garlic powder, chili powder, and paprika if a pre-made mix is unavailable.
- Ensure the grill is properly preheated to prevent sticking and promote even cooking.
- Use a meat thermometer to guarantee the chicken is safely cooked through without drying out.
- Leftover grilled chicken can be stored in the refrigerator for up to 3 days and reheated gently.
