Thai Chicken Thighs
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Cilantro, Thai basil, fish sauce, lime juice and brown sugar = best marinade ever. Grilled or cooked on a grill pan on the stovetop!
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why i love this recipe
- Make-ahead recipe. This is one of those great recipes to prep ahead of time for an even quicker weeknight meal. Marinate the chicken 2 hours in advance or overnight, throwing these on the grill (or cast iron grill pan) right before dinnertime.
- So much flavor. With a simple marinade of cilantro, Thai basil, fish sauce, lime juice, lime zest, brown sugar and ginger, you have a lovely blend of all the best Thai flavors, yielding the juiciest, most flavor-packed chicken ever.
- Versatile and flexible. This recipe will work well with any part of the chicken – breasts, thighs or tenderloins – whether it’s on the grill, on the stovetop or in the oven (more on that below).
tips and tricks for success
- An outdoor grill is not necessary. Too cold to grill outside? A cast iron grill pan can be used to get those favorited grill marks and charred flavor. These can also be baked at 400°F for 15-20 minutes (reaching an internal temperature of 165°F).
- Fish sauce is a hero. Fish sauce is a key ingredient here, balancing out the flavors, and adding saltiness and umami without overpowering it. A little bit goes a long way.
- Work in batches. An overcrowded grill or pan can lead to uneven cooking and poor browning. Work in batches to maintain high heat for a good sear and crispy crust on each chicken.
- Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
- Let your meat rest. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
more favorited thai recipes
Tools For This Recipe
Cast iron grill pan or large cast iron skillet
Thai Chicken Thighs: Frequently Asked Questions
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Fish sauce has a strong, pungent “fishy” smell but when cooked, it brings in savory, salty, umami goodness.
Yes! Dark brown sugar will have a more pronounced molasses flavor, giving the chicken a slightly darker color but because this marinade requires such a small amount (1 TBS), dark brown sugar and light brown sugar can be used interchangeably here.
Leftovers can be stored in an airtight container for 3-4 days.
Thai Chicken Thighs
Ingredients
- ⅓ cup chopped fresh cilantro leaves
- ¼ cup chopped Thai basil leaves
- 2 green onions, thinly sliced
- ¼ cup fish sauce
- 3 tablespoons canola oil, divided
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon lime zest
- 1 tablespoon dark brown sugar
- 2 teaspoons freshly grated ginger
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs
Instructions
- In a medium bowl, combine cilantro, basil, green onions, fish sauce, 2 tablespoons canola oil, lime juice, lime zest, brown sugar, ginger, salt and pepper.
- In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture, marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Preheat grill to medium high heat.
- Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste.
- Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
- Serve immediately.
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Um, these were amazing! What a lovely and playful combination of flavors! Thank you for sharing this recipe. It will be on repeat!
Used the recipe as a base and added 2 cloves of garlic and 2 thai red peppers to the marinade. This is a great recipe to use as you see fit.
Excellent recipe! Made exactly as stated (minus the additional salt before cooking). Definitely tastes like Thai chicken.
Would love some side dish options to pair with it.
Next time I might reduce the amount of salt or fish sauce, simply because it is high in sodium.
Looks delicious!
I’m thinking of making this but with skin-on, bone-in thighs on the grill.
Has anyone made it this way?
Any adjustments to consider for grilling this way?
Thanks!
OMG…the flavors. Truly an amazing, mouthwatering mix of the most delicious flavors. Thank you for sharing this. Love your recipes!
Out of curiosity, is there a downside to freezing this in the marinade? We loved it so much I want to have some on hand when the mood strikes.
This easy chicken Recipe was absolutely delicious. I made it as instructed except added some garlic.
My husband loved it and couldn’t stop talking about how tender and delicious it was, this is a keeper and will be making it again as well as sharing it.
This is called ping gai chicken and its missing chili. Def my fav chicken.
I made this exactly as written, and was incredibly happy with the result. The chicken was absolutely delicious, flavorful, tender… served it with roasted baby bok choy and jasmine rice. perfect! I will make this gain and again! It was damn delicious!!!!
Fabulous…Marinated for about 4-5 hours…Pan fried in our cast iron pan on the stove
Thank You!!
Joy Fishley
Made this last night exactly per the recipe and let it marinade for 6 hours. It was good but lacked a little punch to our liking for Thai chicken. Will make again adding a little heat to the recipe. Note: My wife is Vietnamese and has taught me over the years the value of using a good quality fish sauce. Much more $$ but it is well worth it !!
What’s your favorite brand?
A total winner! I used boneless thighs and broiled them. Family devoured.
Soooooo yummy. Because I am lazy, I usually just pour the lot (chicken and marinade both) right into a baking dish and throw it all in the oven at 350° for about a half an hour or until cooked. It’s so yummy and now there’s a built-in gravy! 🙂 Thank you so much for this recipe!
Prepared the chicken exactly per the recipe and served over basmati rice. Marinated for 24 hours. Grilled on a very hot bbq grill. This was very good – my wife loved it. I ate mine with Siracha sauce as I need the spice – my wife sprinked soy sauce on hers.
When I make it again, I will try adding some garlic and some Serrano or Thai chiles in the marinade as I crave the spice. Thanks for a great recipe!
Really good. My husband loved it! I thought perhaps a little garlic would be nice, perhaps a little less fish sauce. I was unable to grill it due to “technical difficulties”. I cooked it in the air fryer for 20 minutes at 380° and it came out perfectly. It would have been much better grilled. I would try it again.
Love Tai food, its the best
This recipe and Huli Huli grilled chicken thighs are hard or maybe impossible to beat for unique flavors. Gosh, we love them both soooo much. If you try Hulu Huli make sure the ingredients include pineapple juice. Many don’t.
Icky on the cilantro! The rest, PERFECT!
This has become my got0 recipe for any dinner. It is so good and so easy and it never fails to impress my guests. I pair it with ramen noodles with sauce.
Love this marinade. I have made it before with fresh herbs as the directions state and it was fantastic. I just made it today using stir-in pastes (from Aldi) in place of the cilanto, basil, and ginger and it’s also amazing so that’s another option if you were curious. Highly recommend grilling these and not cooking inside due to the smell of the fish sauce!
Love this recipe! The chicken is so flavorful
Where’s the recipe’s instructions
everyone saying is so great so I
can actually make this
Thai chicken recipe‼️