Description
This Grilled Thai Chicken recipe features tender boneless, skinless chicken thighs marinated with a flavorful Thai seasoning and finished with a tangy sweet chili glaze. Perfect for a quick and delicious meal, this dish combines a balance of spicy, savory, and citrusy notes that bring a taste of Thailand to your grill.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil (or vegetable oil)
- 3 tablespoons Thai seasoning (blend of garlic powder, lemongrass, coriander, cumin, chili flakes, and salt)
Glaze
- ¼ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon sriracha
- 1 tablespoon fresh cilantro, chopped
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat, approximately 400°F, ensuring it’s properly heated to get a nice sear on the chicken.
- Season the Chicken: Rub the chicken thighs evenly with olive oil. Sprinkle the Thai seasoning liberally over the chicken pieces, coating all sides for full flavor infusion.
- 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 aside for later use.
- Grill the Chicken: Place the seasoned chicken thighs on the grill. Cook for 5 to 6 minutes on the first side without moving them, to develop grill marks and caramelization.
- Flip and Glaze: Flip the chicken thighs and continue grilling for another 5 to 6 minutes. During the last 2 minutes of grilling, generously brush half of the prepared glaze evenly over the chicken to enhance flavor and moisture.
- Remove and Rest: Remove the chicken from the grill once the internal temperature reaches 160°F, as measured by a meat thermometer. The temperature will continue to rise about 5 degrees during resting. Immediately brush the remaining glaze over the hot chicken thighs and let them rest on a cutting board for 5 minutes to allow the juices to redistribute.
- Serve: Slice or dice the grilled Thai chicken as desired. Serve warm with your favorite sides or salads for a complete meal.
Notes
- Thai seasoning can be made by combining garlic powder, ground coriander, cumin, lemongrass powder, chili flakes, and salt.
- Ensure the grill is clean and well-oiled to prevent sticking.
- Use a meat thermometer to guarantee the chicken is safely cooked to 165°F final internal temperature after resting.
- Adjust sriracha amount in the glaze to control spice level according to preference.
- This recipe pairs well with jasmine rice or fresh vegetable stir-fry.
