A flavorful Thai grilled chicken recipe that is perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:16 minutes
Total Time:2 hours 31 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Thai
Diet:Gluten Free
Ingredients
Scale
2 pounds bone-in, skin-on chicken thighs
1/4 cup soy sauce
1/4 cup fish sauce
2 tablespoons brown sugar
2 tablespoons vegetable oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon black pepper
1 teaspoon turmeric powder
1 tablespoon lime juice
Fresh cilantro, for garnish
Lime wedges, for serving
Instructions
In a large bowl, combine soy sauce, fish sauce, brown sugar, vegetable oil, minced garlic, grated ginger, black pepper, turmeric powder, and lime juice. Whisk until the sugar is dissolved and the marinade is well mixed.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight for maximum flavor.
Preheat your grill to medium-high heat. Remove the chicken from the marinade and let any excess marinade drip off.
Place the chicken on the grill, skin side down. Grill for about 6-8 minutes, then flip and grill for another 6-8 minutes, or until the internal temperature reaches 165°F.
Once cooked, remove the chicken from the grill and let it rest for 5 minutes.
Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
For a spicier kick, add 1-2 teaspoons of red pepper flakes to the marinade.
Serve with jasmine rice and a side of grilled vegetables for a complete meal.