Description
This Grilled Thai Chicken recipe features succulent, boneless skinless chicken thighs marinated with vibrant Thai seasoning and a tangy sweet chili glaze. Ready in just 25 minutes, it’s perfect for a quick and flavorful weeknight dinner with a delicious balance of spicy, sweet, and citrus flavors.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil (or vegetable oil)
- 3 tablespoons Thai seasoning (see notes below)
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 a perfect sear on the chicken.
- Season the Chicken: Rub the chicken thighs evenly with olive oil to help the seasoning stick. Sprinkle the Thai seasoning evenly over all sides of the chicken thighs for bold flavor.
- Prepare the Glaze: In a small bowl, whisk together the sweet chili sauce, soy sauce, lime juice, sriracha, and chopped fresh cilantro until well combined. Set aside to use later.
- Grill the Chicken: Place the seasoned chicken on the hot grill. Grill each side for about 5 to 6 minutes, ensuring the chicken cooks evenly.
- Apply Glaze while Grilling: During the last 2 minutes of grilling, brush half of the prepared glaze onto the chicken thighs to infuse flavor and caramelize the sauce slightly.
- Remove and Rest: Remove the chicken from the grill once the internal temperature reaches 160°F, as it will continue to rise to a safe 165°F while resting. Brush the remaining glaze over the chicken and let it rest on a cutting board for 5 minutes to retain juices.
- Serve: Slice or dice the rested chicken before serving to enjoy the juicy, flavorful grilled Thai chicken.
Notes
- Thai seasoning typically includes a blend of ingredients such as garlic powder, ginger, lemongrass, coriander, cumin, and chili powder; you can purchase a pre-made blend or make your own.
- Ensure the grill is properly preheated to get nice grill marks and prevent sticking.
- The internal temperature for safely cooked chicken is 165°F; removing at 160°F and resting allows for carryover cooking.
- For a milder option, reduce or omit the sriracha in the glaze.
- Serve with steamed jasmine rice and fresh vegetables for a full meal.
