These Thai Grilled Chicken Thighs are juicy and packed with flavor! Marinated in a mix of herbs and spices, they get that perfect char on the grill.
Trust me, the aroma while cooking will have everyone running to the kitchen! I love serving them with sticky rice and a side of fresh veggies. Yum!
Ingredients & Substitutions
Chicken Thighs: Bone-in and skin-on thighs are best for juicy grilled chicken. If you prefer leaner meat, chicken breasts work, but might require less grilling time.
Fish Sauce: This adds a unique salty flavor. If you want a vegetarian option, try mushroom sauce, which can provide a similar umami taste.
Palm Sugar: It’s great for sweetness and depth. Brown sugar is a common substitute and works well, but you can also use coconut sugar or honey for a different flavor twist.
Ground White Pepper: This gives a mild heat. If you don’t have it, regular black pepper can be used. Just be mindful, as it’s a bit stronger.
Red Chili: Adjust to your spice tolerance! If fresh chilies aren’t available, use red pepper flakes or sriracha for some heat instead.
How Can You Get Juicy Grilled Chicken With the Perfect Flavor?
The key to delicious and juicy grilled chicken is in the marinating technique. Make sure to marinate for at least an hour, but overnight in the fridge yields the best flavor.
- Mix your marinade well to ensure the flavors meld.
- Cover the chicken completely by massaging the marinade in.
- As you grill, keep an eye on the temperature. Aim for 165°F (75°C) to ensure it’s cooked through without drying out.
When grilling, resist the urge to flip too often to allow those nice grill marks to form. Enjoy those beautiful charred edges for added flavor! Let the chicken rest before serving to keep everything juicy.
How to Make Thai Grilled Chicken Thighs (Gai Yang)
Ingredients You’ll Need:
For the Marinade:
- 4 cloves garlic, minced
- 2 shallots, finely chopped
- 2 tablespoons fresh coriander (cilantro), chopped
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons palm sugar (or brown sugar)
- 1 tablespoon lime juice
- 1 teaspoon ground white pepper
- 1 red chili, finely sliced (or to taste)
For the Chicken:
- 1.5 lbs chicken thighs, bone-in and skin-on
- Cooking oil for grilling
- Lime wedges and extra coriander for garnish
- Fresh bean sprouts and salad for serving (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation and at least 1 hour of marinating time (overnight is best for more flavor). Grilling the chicken takes about 15 minutes. So altogether, you’re looking at around 30 minutes of active time and some waiting while the chicken marinates!
Step-by-Step Instructions:
1. Prepare the Marinade:
Start by making the marinade in a mixing bowl. Combine the minced garlic, chopped shallots, chopped coriander, fish sauce, soy sauce, oyster sauce, palm sugar, lime juice, and ground white pepper. Mix everything well until it’s nicely blended—this is where all the delicious flavors will come from!
2. Marinate the Chicken:
Add the chicken thighs to the bowl and make sure they are coated all over with the marinade. It’s a bit messy, but it’s worth it! Cover the bowl with plastic wrap and pop it in the fridge. Let it marinate for at least 1 hour; if you can, leave it overnight for maximum flavor.
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. Take a little cooking oil and lightly brush the grill grates to help prevent the chicken from sticking.
4. Grill the Chicken:
Take the chicken out of the marinade, shaking off any excess. Place the chicken thighs skin-side down on the grill. Grill them for about 5-7 minutes, then flip them over. Grill for another 5-7 minutes on the other side until they are cooked through and have nice grill marks. Make sure the internal temperature hits 165°F (75°C) to ensure they’re safe to eat!
5. Caramelize the Marinade:
In the final minutes of grilling, you can brush the leftover marinade onto the chicken for an extra boost of flavor. Just be sure to cook it well, since it will have come into contact with raw chicken juices.
6. Serve:
Once the chicken is fully cooked, take it off the grill and let it rest for a few minutes. This helps keep it juicy. Serve it garnished with sliced lime wedges and fresh coriander for a beautiful presentation.
7. Optional Side:
If you want to make it a complete meal, serve the grilled chicken with fresh bean sprouts, a simple salad, and some steamed rice. Enjoy every bite of this delicious Thai classic!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs! They will cook faster, so adjust grilling time to about 4-5 minutes per side. Always check that the internal temperature reaches 165°F (75°C) for safety.
What Can I Substitute for Fish Sauce?
If you need a substitute for fish sauce, try using soy sauce mixed with a bit of lime juice to mimic the tangy flavor. Alternatively, coconut aminos can work well if you prefer a soy-free option. Just keep in mind that the taste will be slightly different!
How Should I Store Leftover Grilled Chicken?
To store leftovers, let the chicken cool completely before placing it in an airtight container in the fridge. It will last for up to 3 days. For longer storage, you can freeze cooked chicken in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating!
Can I Cook This in an Oven Instead of a Grill?
Absolutely, you can bake the marinated chicken in the oven! Preheat your oven to 425°F (220°C) and place the chicken thighs on a baking sheet lined with foil. Bake for about 25-30 minutes or until they reach the safe internal temperature of 165°F (75°C), and you can broil for the last few minutes for that nice grill-like finish.
