Thai Chicken Recipe | Happy healthy eating

This is sweet and yummy Thai Chicken Thighs Marinated in honey soy sauce, grilled to perfection and topped with fresh cilantro and crunchy cashews. This is an easy weeknight meal that's guaranteed to be a favorite.

Why You'll Love This Thai Chicken Recipe

This garlicky Thai chicken will make you avoid take-out from now on.

• Asian-inspired. Sesame oil, tangy rice wine vinegar and spicy ginger give this recipe its Asian flair.
• Better than take-out. Using chicken thighs instead of breasts means juicier, more flavorful bites.
• Beginner-friendly. You just need to whisk the marinade, mix everything, and grill away.
• Sweet and yummy. Lime juice adds tang, honey adds sweetness and tamari sauce adds flavor.

What you will need

Tamari, honey, and tangy rice wine vinegar make a lovely sweet and savory marinade for chicken. Scroll down to the recipe card at the bottom of the post for exact ingredient amounts.

• chicken thighs – Make sure they are boneless and skinless. Chicken breast also works.
• Fresh lime juice – Feel free to use lemon juice.
• Chilli – You can use Thai or Korean chili paste.
• honey – Raw honey or agave nectar is best. Maple syrup works great but it will add smokiness.
• Toasted sesame oil – Peanut oil is a good swap.
• Rice wine vinegar – Go for cooking if you have it.
• Tamari Sauce- You can use low sodium soy sauce instead.
• olive oil – Vegetable, corn, and canola oils also work.
• fresh ginger – Use dried ginger for flavor, but add no more than 1/4 teaspoon.
• garlic- Fresh garlic or garlic paste is best.
• Fresh coriander leaves – Avoid coriander leaves with yellow leaves as it will taste bitter.
• cloves – Do not use a whole clove as the flavor will be overpowering.
• Bell Pepper – I love freshly-ground black pepper.
• cashew nuts – These are an optional garnish.

How to Make Thai Grilled Chicken Thighs

The homemade marinade is what sets this easy Thai chicken apart from other recipes. Scroll to the bottom of the post for the full recipe card.

• Prepare the marinade. In a bowl, whisk lime juice, chili paste, honey, sesame oil, rice wine vinegar, tamari sauce, olive oil, ginger, garlic, cilantro, cloves, and black pepper until smooth.

• Marinate it. Add the chicken to a large Ziploc bag and pour in half of the marinade. Seal the bag and shake well. Refrigerate it for 30 minutes. Keep the rest of the mixture aside.
• Grill the chicken. Heat the grill to medium-high. Cook chicken for 4-5 minutes per side or until no longer pink. Remove it from the grill and brush with the remaining marinade.
• serve Garnish with coriander leaves and chopped cashews. Serve immediately and enjoy!

Tips and variations

Turning this simple grilled Thai chicken into sweet chili skewers will give you another dinner option for the week.

• Swap the cut. If you don't want to use chicken thighs, go ahead and use leg-quarters, wings or breasts. They should be boneless and skinless.
• Use the stove. If you don't want to light the grill, add 1/2 tablespoon vegetable oil to a large skillet over medium-high heat. Cook for 5-6 minutes per side or until no longer pink.
• Put the skewers. Cut the chicken breasts into 1″ pieces. Marinate as usual. Assemble skewers alternating between chicken and bell pepper or red onion. Cook until no longer pink.
• Use store bought. When you're in a hurry, swap the homemade marinade for store-bought Thai peanut marinade. If it is too sweet, add tamari 1 tablespoon at a time until the taste is palatable. Use it to marinate chicken.
• Make it spicy. Add 1/2 tablespoon extra chili paste to the marinade or drizzle the cooked chicken with chili oil when ready.

What to serve with Thai chicken thighs

This grilled Thai chicken is the perfect Asian-style dinner for when you want take-out. Serve it on top Fragrant Rice or Cauliflower Chicken Fried Rice. If you like noodles, try mine Asian Noodle Salad. Side options include mine Asian cucumber salad, Fresh summer rollsor Asian Brussels Sprouts. For something warm and soupy, I'm ready Vegetable Thai Noodle Soup.

Proper storage

While cooling, always keep leftovers away from direct heat and sunlight.

• Fridge: Keep it in an airtight container for up to 4 days. If it tastes bitter or sour, discard immediately.
• Freezer: Spread the chicken thighs on a baking sheet and refrigerate for 1 hour. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or microwave on the “thaw” setting.
• To reheat it: Sprinkle it with 1/2 teaspoon water and microwave in 20 second increments until heated through. You can also use a pan (covered) on medium-high heat for 5 minutes per side.

More easy chicken recipes

printed