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Grilled Thai Chicken

by Toni Herrbach

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By contributing writer Tessa

When I created my Thai Cabbage Slaw, I knew I wanted a marinated chicken to grill and place over the top for a full meal. Using similar ingredients, I’ve created a luscious marinade for this Grilled Thai Chicken.

This Grilled Thai Chicken has a luscious marinade full if Thai flavors. Serve this moist chicken over stick rice or a Thai slaw.

I consistently turn to boneless chicken thighs for grilling as they are such a moist and juicy cut of meat. Regardless of my marinade or lack thereof, I have nailed down the art of grilling this cut of meat to perfection.

In Thailand, you will see amazing grilled meats served in many different ways, each more succulent than the last. Stateside, I have turned to some classic Thai flavors to make this chicken work: lemongrass, fish sauce, and lime. If there was ever a more magical combination of ingredients, I have not known it.

I serve this atop the aforementioned cabbage slaw, but my kids eat it atop a bed of sticky rice. Either way, do yourself a favor and make at least a double batch of this chicken because it will disappear quickly!

This Grilled Thai Chicken has a luscious marinade full if Thai flavors. Serve this moist chicken over stick rice or a Thai slaw.

Print Recipe

Grilled Thai Chicken

Servings: 6
Author: tessa

Ingredients

  • 2 pounds boneless skinless chicken thighs

Marinade

  • 1/4 cup avocado oil
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons coconut aminos or soy sauce
  • 1 tablespoon palm sugar or brown sugar
  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 2 teaspoons minced lemongrass

Instructions

  • Mix marinade ingredients together in a container larger enough to accommodate all your chicken and place the thighs in. Cover and marinate for at least 6 hours, preferably overnight. Remove from fridge an hour before grilling (ideally).
  • Preheat grill to high heat.
  • Place thighs smooth side down and close lid. Cook for 2 - 3 minutes to develop grill lines.
  • Open lid and flip pieces. Closing the lid back up, cook the chicken for an additional 2 - 3 minutes then turn heat to low to cook the rest of the way, about 5 minutes.
  • Remove from grill, and let rest for about five minutes before serving.

You might also like…

  • Thai Cabbage Slaw
  • Grilled Chicken Summer Salad
  • Spicy Chicken Rub
  • More recipes from Tessa

Comments | 2 comments

« Grilled Veggie Kabobs
Creamy Lemon Popsicles »

Comments

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