Description
This Grilled Thai Chicken recipe features tender boneless, skinless chicken thighs marinated with a flavorful Thai seasoning and glazed with a tangy and spicy sweet chili sauce mixture. Perfect for a quick, delicious meal, the chicken is grilled to juicy perfection and served with a zesty cilantro-lime glaze that offers a burst of authentic Thai-inspired flavors.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil (or vegetable oil)
- 3 tablespoons Thai seasoning (blend of garlic powder, coriander, cumin, turmeric, chili powder)
Glaze
- ¼ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon sriracha
- 1 tablespoon fresh cilantro, chopped
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat, approximately 400°F, to ensure the chicken cooks evenly and develops a nice char.
- Season the Chicken: Rub the boneless chicken thighs with olive oil to help the seasoning stick. Sprinkle the Thai seasoning evenly over the chicken, coating all sides thoroughly.
- Prepare the Glaze: In a small bowl, whisk together the sweet chili sauce, soy sauce, lime juice, sriracha, and fresh chopped cilantro to create a flavorful glaze for basting the chicken.
- Grill the Chicken: Place the seasoned chicken thighs on the preheated grill. Cook for 5 to 6 minutes on one side, then flip and grill for another 5 to 6 minutes on the other side.
- Apply the Glaze: During the last 2 minutes of grilling, generously brush half of the prepared glaze over the chicken to build flavor and a sticky, delicious coating.
- Check Doneness and Rest: Remove the chicken from the grill once its internal temperature reaches 160°F. As the chicken rests for 5 minutes on a cutting board, the temperature will rise to about 165°F. While resting, brush the remaining glaze over the chicken thighs.
- Serve: Slice or dice the rested chicken pieces and serve immediately to enjoy the full flavor of the grilled Thai chicken.
Notes
- You can make your own Thai seasoning with a mix of garlic powder, coriander, cumin, turmeric, and chili powder if you don’t have a premade blend.
- Use a meat thermometer to ensure chicken is safely cooked to an internal temperature of 165°F after resting.
- If you don’t have a grill, you can use a grill pan on the stovetop or broil the chicken in the oven.
- For extra heat, add more sriracha or a pinch of cayenne pepper to the glaze.
