Thai Chicken marinated in a sweet and spicy sauce then grilled until crispy. This Thai chicken turns out incredibly juicy and tender on the inside!

thai grilled chicken on plate with herbs

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    Kelley Simmons Kelley’s Tips

    Before you get started

    • You can Make it Spicy. 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!
    • Marinating Longer is Better. While one hour is the minimum, marinating the chicken overnight allows the flavors to fully infuse the meat.
    • Preheat the Grill Properly. I recommend using medium-high heat (about 375-400°F) since it makes the skin crispy while keeping the inside juicy.
    Kelley

    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 + Garlic: I prefer to use fresh grated ginger however ground ginger can be substituted in a pinch.
    • 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! If you don’t have fresh cilantro I’ve used thai basil or regular basil and they both work great!
    overhead shot of ingredients for thai chicken bowls

    How to make Thai Chicken

    1. Marinate: Add all of the ingredients including your chicken thighs to a large bowl. Toss to coat the chicken in the marinade.Marinade for at least one hour or up to overnight.
    overhead shot of chicken thighs marinating in Thai marinade
    1. Grill chicken: When you’re ready to eat preheat grill to 400 degrees. Cook for 3 minutes, turn 90 degrees then grill for another 3 minutes. (This gives the diagonal grill marks) Flip then cook for another 3 minutes or until the chicken reaches an internal temperature of 165 degrees.
    thai chicken on grill
    1. Serve: Rest for a couple of minutes before slicing and serving with fresh chopped cilantro or thai basil on top!
    cooked thai grilled chicken on white plate with fresh herbs on top

    Serving Suggestions

    spooning sauce on top of vermicelli noodle bowls with thai chicken

    Frequently Asked Questions

    Can I use chicken breasts instead of thighs?

    Yes! Chicken breasts can be used, but they tend to dry out faster. If using them, marinate for at least 4 hours and cook over medium heat to prevent dryness.

    How do I know when the chicken is fully cooked?

    Use a meat thermometer—165°F (75°C) is the safe internal temperature. The juices should also run clear when pierced.

    Can I bake this instead of grilling?

    Absolutely! Bake at 400°F (200°C) for 25-30 minutes, flipping halfway, then broil for 2-3 minutes to crisp up the skin.

    thai chicken with vermicelli noodles, pickled veggies and shredded lettuce

    More Chicken Recipes

    Recipe

    Thai Chicken

    5 from 7 votes
    Thai Chicken marinated in a sweet and spicy sauce then grilled until crispy. This Thai chicken turns out incredibly juicy and tender on the inside! Serve with fresh chopped cilantro, sesame seeds, and lime wedges!
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Serves 4 servings
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    Save this Recipe

    Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

      Ingredients 

      Instructions

      • Add all of the ingredients including your chicken thighs to a large bowl. Toss to coat the chicken in the marinade.
        Marinade for at least one hour or up to overnight.
      • When you're ready to eat preheat grill to 400 degrees.
        Cook for 3 minutes, turn 90 degrees then grill for another 3 minutes. (This gives the diagonal grill marks)
        Flip then cook for another 3 minutes or until the chicken reaches an internal temperature of 165 degrees.
      • Rest for a couple of minutes before slicing and serving with fresh chopped cilantro or thai basil on top!

      Nutrition Information

      Calories: 339.77kcalCarbohydrates: 22.09gProtein: 19.67gFat: 19.01gSaturated Fat: 5.07gCholesterol: 110.74mgSodium: 1187.08mgPotassium: 279.37mgFiber: 0.29gSugar: 18.77gVitamin A: 88.14IUVitamin C: 4.75mgCalcium: 12.66mgIron: 1mg

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