Thai Grilled Chicken

This Thai Grilled Chicken is one of my favorite ways to prepare chicken on the grill. The chicken gets marinated overnight or for a minimum of 3 hours and grilled until crispy and golden brown on the outside. The chicken comes out incredibly juicy and tender on the inside.

This Thai Grilled Chicken is loaded with flavor. The marinade is made of fresh ginger, garlic, thai chili sauce, low sodium soy sauce, fish sauce, light brown sugar, fresh squeezed lime juice and Sriracha. You can make it as spicy as you would like with a kick of Sriracha. I like to double the amount in this recipe because I like it extra spicy!

Ingredients

• Bone in and skin on chicken thighs: I love using bone in and skin on chicken thighs in this recipe. The skin gets crispy on the outside and the bone helps it to stay juicy on the inside. This recipe can be made with boneless chicken thighs or breasts. Just make sure to shorten the cooking time.
• Ginger: I prefer to use fresh grated ginger however ground ginger can be substituted in a pinch.
• Garlic: I always have to have garlic!
• Low Sodium Soy Sauce: If you do not have low sodium soy sauce you can substitute regular soy sauce with water so it’s not too salty. You can also substitute coconut aminios for a gluten free version!
• Thai Chili Sauce: Adds a sweetness and tang to the sauce and can be found in the International Isle in the grocery store.
• Fish sauce: Is a staple in Thai cooking! It adds a nice salty and savory flavor to the sauce.
• Light brown sugar: Adds a nice sweetness to the sauce. Honey can also be substituted.
• Cilantro: Fresh chopped cilantro for serving gives the chicken a burst of color and flavor!