Grilled Thai Chicken Thighs – Recipe! Image 1
Food, Main Courses

Grilled Thai Chicken Thighs – Recipe!

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After hamburgers, barbecuing chicken is probably America’s most favorite thing to throw on the grill.  Grilled chicken can be a tough thing to get right because it can burn much faster than a piece of beef or pork.  Chicken is less fatty than red meat and if you leave it on the grill too long, it can become dry and dense – something you definitely don’t want to eat.

Barbecuing chicken thighs is what I recommend – much more juicy, and they tend to be a little more resilient when exposed to fire, than breast meat.  Another good thing is to marinate your chicken first – it adds a subtle note of flavor without having to coat your bird in sauce to achieve that extra somethin’ somethin’.

Grilled Thai Chicken Thighs are just that – tender and juicy with a hint of thai herbs and spices to heighten the taste without masking the actual chicken flavors.  I think peanut butter, fish sauce and ginger encourage delectable grilled poultry, a nice change from traditional barbecue chicken.

Grilled Thai Chicken Thighs – Recipe! Image 2


4-6 chicken thighs, bone-in & with skin

1 lemon, divided

4 cups fresh greens, any variety

olive oil

6 sprigs fresh cilantro


1/4 cup chunky peanut butter

1/4 cup tamari or soy sauce

1/4 cup vegetable oil

3 tablespoon fish sauce

1 tablespoon freshly grated ginger

2 cloves garlic, minced

8 mint leaves, roughly chopped

1 serrano chili, sliced

1/4 teaspoon red pepper flakes

pinch of salt & pepper

(Serves 4)

Grilled Thai Chicken Thighs – Recipe! Image 3

1. Remove chicken from any packaging.  In a casserole dish, whisk together sauce ingredients, plus 1/4 cup hot water.

2. Add chicken and coat on both sides.  Refrigerate for at least 5 hours, up to overnight.  When ready to grill, remove chicken from marinade and pat dry with paper towels.

3. Heat grill to medium, about 400 degrees.  Oil grates with cloth and place chicken skin-side-down on grill. Cook for 8 minutes, turn over and grill other side 5 minutes.  Repeat once more.  If chicken is cooking too fast, reduce heat.

4.  Remove chicken and squeeze with half a lemon.  Toss greens with remaining lemon juice and drizzle with olive oil.  Place chicken on platter with greens and top with fresh cilantro.  Enjoy!

Grilled Thai Chicken Thighs – Recipe! Image 4

Grilled Thai Chicken Thighs – Recipe! Image 5

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