Thai Grilled Chicken
Thai grilled chicken in this simple version uses boneless thighs marinated with soy sauce, fish sauce, lime, brown sugar, garlic, coriander, and cumin. The finished chicken has a savory-sweet surface with lightly charred edges.
Ingredients
For the Marinade
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar packed
- 1 tablespoon lime juice
- 2 cloves garlic minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil for the marinade
For Grilling
- 4 boneless, skinless chicken thighs opened out
For Garnish
- fresh cilantro optional garnish
As Needed
- neutral oil as needed for the grill grate
Instructions
Marinate
- Whisk all marinade ingredients until the brown sugar is mostly dissolved.
- Coat opened-out boneless thighs in marinade, cover, and refrigerate 1–12 hours, turning once.
Grill
- Prepare a clean, lightly oiled grill with a medium-high zone, about 375–400°F, and a cooler zone. Drain chicken and discard used marinade.
- Grill thighs about 6–8 minutes per side until browned and 165°F at the thickest part. Move them to the cooler zone if browning too quickly.
- Rest on a clean plate for 5 minutes. Serve 1 thigh per portion with optional cilantro.
Notes
- Refrigerate cooked chicken within 2 hours; use within 3–4 days.
- Freeze for up to 2 months and thaw in the refrigerator.
- Reheat leftovers to 165°F.