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!
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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