Description
This Grilled Thai Chicken recipe features tender boneless, skinless chicken thighs marinated with a flavorful blend of Thai seasoning and a tangy sweet chili glaze. Grilled to perfection and brushed with a zesty sauce infused with lime, sriracha, and fresh cilantro, this dish makes for a delicious, quick, and vibrant meal perfect for weeknights or gatherings.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil (or vegetable oil)
- 3 tablespoons Thai seasoning (blend of coriander, cumin, garlic powder, chili powder, and salt)
Glaze/Sauce
- 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 your grill to medium-high heat, approximately 400°F, to ensure a nice sear and even cooking of the chicken thighs.
- Season the Chicken: Rub the chicken thighs evenly with olive oil, then generously sprinkle the Thai seasoning over them, coating all sides to infuse bold flavors.
- Prepare 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 this tangy, spicy glaze aside for later use.
- Grill the Chicken: Place the seasoned chicken thighs on the preheated grill. Cook for 5-6 minutes on one side without moving to develop grill marks and lock in juices.
- Flip and Glaze Part 1: Flip the chicken and continue grilling for another 5-6 minutes. During the last 2 minutes, generously brush half of the prepared glaze over the chicken thighs to build layers of flavor.
- Check Doneness and Rest: Remove the chicken from the grill once it reaches an internal temperature of 160°F. The chicken will continue to cook slightly as it rests. Brush the remaining glaze over the chicken for extra flavor and let it rest on a cutting board for 5 minutes to redistribute juices.
- Serve: Slice or dice the grilled Thai chicken as desired and serve immediately, enjoying the vibrant and savory flavors.
Notes
- You can substitute the Thai seasoning with a mix of coriander, cumin, garlic powder, chili powder, and salt if unavailable.
- For extra smoky flavor, use charcoal or wood chips on your grill.
- Adjust the amount of sriracha depending on your preferred spice level.
- Leftover chicken can be refrigerated and used in salads, wraps, or stir-fries.
