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.
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!
Grilled Thai Chicken
- 2 pounds boneless skinless chicken thighs
- 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
- 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.