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Thai Chicken Thighs - Cilantro, Thai basil, fish sauce, lime juice and brown sugar = best marinade ever. Grilled or cooked on a grill pan on the stovetop!

Cilantro, Thai basil, fish sauce, lime juice and brown sugar = best marinade ever. Grilled or cooked on a grill pan on the stovetop!

Thai Chicken Thighs - Cilantro, Thai basil, fish sauce, lime juice and brown sugar = best marinade ever. Grilled or cooked on a grill pan on the stovetop!

Featured Comment

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.
Marie
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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).
Thai Chicken Thighs - Cilantro, Thai basil, fish sauce, lime juice and brown sugar = best marinade ever. Grilled or cooked on a grill pan on the stovetop!

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.
Thai Chicken Thighs - Cilantro, Thai basil, fish sauce, lime juice and brown sugar = best marinade ever. Grilled or cooked on a grill pan on the stovetop!

more favorited thai recipes

Tools For This Recipe

Cast iron grill pan or large cast iron skillet

Thai Chicken Thighs: Frequently Asked Questions

What if I don’t have a grill?

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!

Can I use chicken breasts?

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.

What does fish sauce taste like?

Fish sauce has a strong, pungent “fishy” smell but when cooked, it brings in savory, salty, umami goodness.

Can I use light brown sugar instead?

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.

How can I store leftovers?

Leftovers can be stored in an airtight container for 3-4 days.

Thai Chicken Thighs

Thai Chicken Thighs

Yield: 6 servings
Prep: 2 hours 15 minutes
Cook: 20 minutes
Total: 2 hours 35 minutes
Cilantro, Thai basil, fish sauce, lime juice and brown sugar = best marinade ever. Grilled or cooked on a grill pan on the stovetop!
4.9 stars (60 ratings)
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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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