Craving a taste of Thailand? Our Thai-style grilled chicken thighs will transport your taste buds to the vibrant streets of Bangkok. This recipe combines traditional Thai flavors—lemongrass, garlic, fish sauce, and a hint of sweetness—to create a dish that’s bursting with flavor. Perfectly grilled chicken thighs are tender, juicy, and glazed with a savory, aromatic marinade. Follow our step-by-step guide for an easy way to recreate this Southeast Asian classic at home.
The History of Thai Grilled Chicken
Grilled chicken, or Gai Yang as it’s called in Thailand, is a staple of Thai street food. This dish has its roots in Isan cuisine, originating from the northeastern region of Thailand, where grilling over charcoal is a long-standing tradition. Traditionally, the chicken is marinated with a blend of herbs and spices that reflect the unique flavors of the region. Our recipe stays true to these classic flavors while making it easy for home cooks to achieve restaurant-quality results.
Ingredients for Thai-Style Grilled Chicken Thighs
For the Marinade
6 boneless, skin-on chicken thighs
3 tablespoons fish sauce (for authentic umami flavor)
2 tablespoons soy sauce
2 tablespoons brown sugar (or palm sugar for a traditional touch)
3 cloves garlic, finely minced
2 tablespoons lemongrass, finely chopped
1 tablespoon fresh ginger, grated
1 tablespoon lime juice (freshly squeezed)
1 tablespoon vegetable oil (or sesame oil for a nutty hint)
1 teaspoon chili paste (like sambal oelek) or red chili flakes for heat
1 teaspoon ground coriander
1/2 teaspoon white pepper
1/4 cup fresh cilantro, finely chopped
For Grilling and Garnishing
Olive oil or cooking spray to coat the grill
Fresh cilantro, chopped, for garnish
Lime wedges for serving
Sliced red chili for an extra kick (optional)
Cooked jasmine rice to serve alongside
Step-by-Step Instructions for Thai-Style Grilled Chicken Thighs
Step 1: Prepare the Marinade
In a medium bowl, combine fish sauce, soy sauce, brown sugar, minced garlic, chopped lemongrass, grated ginger, lime juice, vegetable oil, chili paste, ground coriander, and white pepper. Whisk thoroughly until all the ingredients are well blended. This marinade will infuse the chicken with the deep, bold flavors that are synonymous with Thai cuisine.
Step 2: Marinate the Chicken
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each thigh is well-coated. Seal the bag tightly, pressing out as much air as possible, or cover the dish with plastic wrap. For the best results, marinate the chicken in the refrigerator for at least 2 hours, but overnight is ideal. This gives the flavors plenty of time to penetrate the meat.
Step 3: Preheat the Grill
When you’re ready to cook, preheat your grill to medium-high heat, around 375°F to 400°F. If using a charcoal grill, ensure the coals are evenly distributed and have a light gray ash layer. For gas grills, set the burners to medium-high.
Step 4: Prepare the Grill
Lightly oil the grill grates with olive oil or cooking spray to prevent sticking. This will also help achieve those beautiful grill marks that add to the dish’s visual appeal.
Step 5: Grill the Chicken
Remove the chicken thighs from the marinade, allowing any excess to drip off. Place the thighs skin-side down on the preheated grill. Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F. The skin should be crispy, and the exterior should have a golden-brown color with slight charring—this adds depth to the flavor.
Step 6: Rest the Chicken
Once the chicken is cooked through, transfer it to a plate and let it rest for about 5 minutes. Resting the chicken is crucial as it allows the juices to redistribute, making the meat tender and moist.
Step 7: Serve and Garnish
Arrange the chicken thighs on a serving platter. Garnish with freshly chopped cilantro and lime wedges. For an authentic touch, sprinkle with sliced red chili for extra heat. Serve alongside fluffy jasmine rice and a side of Thai cucumber salad for a complete meal.
Expert Tips for Grilling Thai-Style Chicken Thighs
Tip 1: Use Skin-On Thighs
For the best results, we recommend using skin-on chicken thighs. The skin helps keep the chicken moist during grilling and adds a delicious crispy texture. If you prefer a lighter dish, you can remove the skin after cooking.
Tip 2: Balance Sweet and Savory
Traditional Thai cooking emphasizes a balance of flavors—sweet, salty, sour, and spicy. If you like a sweeter flavor, increase the amount of brown sugar. If you prefer more heat, add extra chili paste or freshly chopped Thai chilies to the marinade.
Tip 3: Grill Over Charcoal for Authentic Flavor
If you have the option, grill the chicken over charcoal for a smokier and more authentic taste. The subtle char from the charcoal enhances the marinade’s flavors and gives the dish a restaurant-quality finish.
Tip 4: Serve with Thai Dipping Sauce
For an extra burst of flavor, serve the grilled chicken with a traditional Thai dipping sauce, such as Nam Jim Jaew. This sauce, made with fish sauce, lime juice, chili flakes, and fresh herbs, adds a zesty kick that pairs beautifully with the smoky grilled chicken.
Serving Suggestions for Thai Grilled Chicken Thighs
Pair this flavorful dish with classic Thai sides to create a well-rounded meal. Here are some ideas:
Sticky rice: A traditional accompaniment that soaks up the marinade’s delicious juices.
Papaya salad (Som Tum): A spicy, crunchy salad that balances the savory chicken with fresh, tangy flavors.
Thai peanut sauce: A creamy and nutty dipping sauce that complements the grilled chicken’s bold spices.
Stir-fried vegetables: A simple side of stir-fried bok choy or green beans with garlic and a dash of soy sauce is perfect.
Fresh Thai herbs: Serve with a side of fresh mint, cilantro, and Thai basil for a burst of herbal freshness.
Why This Recipe Stands Out
This Thai-style grilled chicken recipe stands out because it captures the essence of Thai street food with simple ingredients available in any kitchen. The marinade’s complexity, combining sweet, salty, and spicy flavors, results in tender, juicy chicken with a satisfying charred finish. It’s versatile enough to be grilled outdoors or cooked indoors on a stovetop grill pan, making it an all-season favorite. Whether you’re new to Thai cooking or a seasoned pro, this dish is sure to become a staple in your recipe collection.
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