THE RECIPE JOURNAL · Main Course
Savory Thai Chicken Thighs
This dish brings together tender chicken thighs infused with bold Thai flavors for a deliciously savory meal. It’s quick to prepare and perfect for anyone craving a tasty, aromatic dinner with a hint of spice.
FROM THE KITCHEN • Savory Thai Chicken Thighs
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a medium bowl, mix together the cilantro, Thai basil, fish sauce, green onions, lime juice and zest, brown sugar, ginger, kosher salt, and most of the pepper. Toss the chicken thighs in a large zip-top bag with the herb mixture, seal it up, and let it marinate in the fridge for at least 8 hours or overnight, giving it a little shake now and then to keep everything coated.
02
Step 2
When you're ready to cook, fire up your grill to medium-high and brush the grates with a bit of oil to prevent sticking. Take the chicken out of the marinade and discard the liquid. Give the thighs a light seasoning with salt and pepper.
03
Step 3
Place the chicken on the hot grill and cook for about 7 to 10 minutes on each side, until the meat is cooked through and no longer pink in the middle. If you have a meat thermometer, it should read 165°F (74°C). Serve the thighs hot off the grill and enjoy!
Why you’ll love it
This dish combines bold, savory flavors with juicy, tender chicken. The balance of herbs and spices creates a deliciously aromatic meal that is both satisfying and easy to prepare. It’s perfect for a quick weeknight dinner or a flavorful weekend treat.
How to serve
Serve with steamed jasmine rice or sticky rice to soak up the flavorful sauce. Add a side of fresh cucumber salad or lightly sautéed greens for a refreshing contrast. Garnish with chopped cilantro and lime wedges to brighten the dish.
Storage & leftovers
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the meat tender. For longer storage, freeze the cooked chicken for up to 2 months and thaw overnight before reheating.
