Description
This Grilled Thai Chicken recipe features tender boneless, skinless chicken thighs marinated with flavorful Thai seasoning and a tangy sweet chili glaze. Perfectly grilled to juicy perfection and brushed with a vibrant sauce highlighting the flavors of lime, soy sauce, and fresh cilantro, this dish is quick to prepare and ideal for a delicious weeknight meal or casual outdoor gathering.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil (or vegetable oil)
- 3 tablespoons Thai seasoning (blend of garlic powder, coriander, cumin, turmeric, chili powder, and salt)
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: Set your grill to medium-high heat, approximately 400°F, to ensure even cooking and nice grill marks on the chicken thighs.
- Prepare the Chicken: Rub the chicken thighs evenly with the olive oil to help the seasoning adhere and promote a crispy exterior. Sprinkle the Thai seasoning generously over each piece for bold flavor.
- Make the 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 later use.
- Grill the Chicken: Place the seasoned chicken thighs on the preheated grill. Cook for 5 to 6 minutes on one side without moving them to develop a good sear.
- Flip and Glaze: Turn the chicken thighs over and grill for another 5 to 6 minutes. During the last 2 minutes, brush half of the prepared glaze onto the chicken to infuse flavor and create a sticky, caramelized coating.
- Check for Doneness and Rest: Remove the chicken from the grill once the internal temperature reaches 160°F – it will continue to cook while resting. Immediately brush the remaining glaze on top. Let the chicken rest on a cutting board for 5 minutes to retain juices.
- Serve: Slice or dice the rested chicken thighs and serve as desired, ideal for pairing with rice or a fresh salad.
Notes
- For the Thai seasoning, you can create a homemade mix using garlic powder, coriander, cumin, turmeric, chili powder, and salt if a pre-made blend is unavailable.
- Ensure the internal temperature of the chicken reaches 160°F to guarantee it is safely cooked, as residual heat will raise it to 165°F during resting.
- You can adjust the sriracha amount for more or less spiciness in the glaze.
- Serve this grilled chicken with jasmine rice and steamed vegetables for a complete meal.
- If you don’t have a grill, you can use a grill pan or broil the chicken in the oven as an alternative.
