Thai Chicken
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If you’re craving bold, smoky flavor with just the right amount of heat, this Grilled Thai Chicken recipe is about to become your new go-to! It’s seasoned in a flavorful blend of Thai-inspired spices, grilled to juicy perfection, then finished with a sweet, spicy, zesty glaze that’s absolutely incredible! The result is tender, flavor-packed chicken that’s perfect for weeknight dinners or meal prep. Easy to make in 30 minutes and incredibly versatile, this is one recipe you’ll want to make on repeat!
Why you’ll love this recipe
- The sweet-heat balance is irresistible. The sticky sweet chili glaze delivers the perfect mix of sweet, savory, and spicy flavor that coats every bite of juicy chicken.
- It feels restaurant-worthy but is easy to make. You get bold Thai-inspired flavor with simple ingredients and minimal prep. This 30 minute recipe is perfect for weeknight dinners or entertaining.
- It’s incredibly versatile. Serve it with rice, in bowls, on salads, in lettuce wraps, or straight off the grill, this chicken fits effortlessly into any meal!
Ingredients
Here I explain the best ingredients for this grilled Thai chicken recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Thai seasoning – click the link for my homemade seasoning blend that you can mix up in advance in just 5 minutes and store in the pantry. If you don’t have all of the ingredients for the seasoning on hand, you can simply use a combination of garlic powder, onion powder, salt, and red pepper flakes (if you want some heat) to season the chicken.
- Chicken thighs – I like to use boneless, skinless chicken thighs for this recipe because they’re so juicy and tender, but you can also use boneless, skinless chicken breasts, if you prefer something leaner.
- Olive oil (or vegetable oil)
- Sweet chili sauce – this will be found at grocery stores in the Asian section. It’s a sticky sweet sauce that’s perfect for glazing the chicken!
- Soy sauce
- Lime juice
- Sriracha – you can adjust how much of the sauce you add, based on how spicy you want to make the glaze.
- Cilantro – omit if you don’t like the taste.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
- Season the chicken. Coat each of the chicken thighs in oil, then sprinkle Thai seasoning evenly over all sides of the chicken thighs.
- Prepare the glaze. In a medium bowl, whisk together sweet chili sauce, soy sauce, lime juice, sriracha, and fresh cilantro. Set the glaze aside.
- Grill the chicken. Place the seasoned chicken thighs on a grill preheated to medium-high heat. Grill for 5-6 minutes per side. During the last 2 minutes on the grill, brush half of the prepared glaze on the chicken thighs. Remove the chicken thighs when the internal temperature reaches 160°F on an instant-read thermometer. (The temperature will rise about 5 degrees as it rests.)
- Rest the chicken. Let the chicken rest on a cutting board for 5 minutes. During this time, brush the remaining glaze over the chicken thighs. Slice or dice the chicken before serving.
Ways to serve it
- Lettuce wraps – dice the chicken up and add it to butter or iceberg lettuce leaves for a tasty appetizer or light meal.
- Make a bowl – add it to a bowl with cooked white rice, brown rice, or coconut rice, then add the veggies of your choice like pickled onions, sliced cucumbers, or shredded carrots. Finish the bowl with chopped fresh herbs, like cilantro or green onions.
- Top a salad – this grilled chicken is the perfect protein to top an Asian-style salad.
- Serve it with noodles – top these Thai Peanut Noodles with the chicken for a delicious meal!
Other cooking methods
If you don’t have a grill handy, you can cook the chicken on the stove in an air fryer.
On the stove: place a cast iron skillet, or the heaviest skillet you have available, on the stovetop and heat it over medium-high heat. Once the pan is hot, add the seasoned chicken and cook for 6 minutes per side. Brush half of the glaze on the chicken during the last 2 minutes of cooking time.
In an air fryer: air fry the seasoned chicken thighs at 400°F for 6 minutes. Flip and cook for another 4 minutes. Brush half of the glaze on the chicken and air fry for another 2 minutes, or until the thickest part of the thigh reaches 160°F.
More chicken recipes
If you love this Thai grilled chicken recipe, then you have to try these other popular Asian-inspired chicken dishes!
Grilled Thai Chicken
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil, or vegetable oil
- 3 tablespoons Thai seasoning, see notes below
- ¼ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon sriracha
- 1 tablespoon fresh cilantro, chopped
Instructions
- Preheat a grill to medium-high heat, around 400°F.
- Rub the chicken thighs with the olive oil then sprinkle the Thai seasoning evenly over the chicken.
- In a small bowl, whisk the sweet chili sauce, soy sauce, lime juice, sriracha, and fresh cilantro together. Set it aside.
- Add the seasoned chicken to the grill and grill for 5-6 minutes per side.
- During the last 2 minutes on the grill, brush half of the prepared glaze on the chicken thighs.
- Remove the chicken from the grill when the internal temperature reaches 160°F. The temperature will rise about 5 degrees as it rests. Brush the remaining glaze over the chicken thighs, then let them rest on a cutting board for 5 minutes.
- Slice or dice the chicken before serving.
Notes
- Thai seasoning: you can mix up my homemade seasoning in about 5 minutes. If you don’t have all of the ingredients, simply combine 1/2 tablespoon garlic powder, 1/2 tablespoon onion powder, 1/2 tablespoon salt, and (optional for spice) 1/2 tablespoon red pepper flakes, to season the chicken before cooking.
- To add more spice to the chicken, add an extra tablespoon of sriracha to the glaze.
- Store any grilled Thai chicken leftovers in the refrigerator for up to 5 days in an airtight container.
- To make the recipe gluten free, use gluten-free soy sauce, or tamari.
Nutrition Facts
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