4.9 from 180 votes
Thai Chicken Thighs
Thai Chicken Thighs are marinated in a blend of fresh cilantro, Thai basil, green onions, lime juice, zest, fish sauce, brown sugar, and ginger, infusing the meat with bright, herbal, tangy, and savory flavors. Grilling the chicken results in juicy, tender pieces with a smoky finish while preserving the aromatic marinade layers. This recipe highlights the balance of sweet, sour, salty, and herbal notes typical in Thai cooking.
Prep Time
2 hrs 15 mins
Cook Time
20 mins
Total Time
2 hrs 35 mins
Servings:
6
servings
Course:
Main Course
Cuisine:
American, International
Ingredients
- ⅓ cup cilantro fresh, chopped leaves
- ¼ cup Thai basil leaves chopped
- 2 green onions thinly sliced
- ¼ cup fish sauce
- 3 tablespoons canola oil divided
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon lime zest
- 1 tablespoon dark brown sugar
- 2 teaspoons ginger freshly grated
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 pounds chicken thighs boneless, skinless
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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