Thai Chicken Thighs. In a small bowl, combine the salsa, peanut butter, lemon juice, soy sauce, jalapeno, Thai chili sauce, garlic and ginger; pour over chicken. Sprinkle with green onions and sesame seeds. Drain the chicken from the marinade.
I left the skin on the thighs as per hubby's request then once cooked I placed the chicken pieces on a baking sheet and under the broiler to crisp the skin. We enjoyed this with rice which we drizzled the tasty juices over. This recipe will be made often. You can cook Thai Chicken Thighs using 7 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Thai Chicken Thighs
- It's 6-8 pieces of chicken thighs.
- Prepare 1/2-3/4 cup of soy sauce.
- It's To taste of garlic powder.
- Prepare To taste of Tony's seasoning.
- Prepare To taste of lemon pepper.
- Prepare To taste of season salt.
- It's 1 cup of sweet chili sauce.
The end result is sticky and juicy chicken thighs smothered in a beautiful Thai inspired marinade, served WITH Thai-style Rice Noodles packed with so much flavour made in the one skillet (or any non-stick pan if you don't have a skillet) for less washing up! In a small bowl, toss the remaining cilantro with the basil and mint. In a large nonstick skillet, heat the oil until shimmering. Add the chicken and cook over high heat, turning once until cooked.
Thai Chicken Thighs step by step
- In an 9x13 pan, pour soy sauce at the bottom. Place chicken thighs in the pan. Sprinkle both sides of chicken with the garlic powder, Tony's, lemon pepper, and season salt. Turn a couple times so both sides are coated evenly with the soy sauce as well..
- Refrigerate for 1+ hours, turning the chicken half way through marinade time..
- Heat charcoal grill. Cook chicken 5 minutes on each side. Then pour sweet chili sauce in a bowl and lather it on both sides and cook for an additional 5 minutes on each side.
- We like our skin extra crunchy so we leave it in till its black. The sauce will make it look burnt but it will be delicious! Enjoy!.
In small bowl whisk together fish sauce, tamarind, chili sauce, garlic, and sugar. These Thai Chicken Thighs should marinate for at least one day, and up to three. This Thai Chicken Thighs recipe is an ode to my friend Katie Chin's recipe for Thai chicken wings, and you could definitely decide to use them as a marinade for wings and roast those up. The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it.