I love to grill, and boneless, skinless chicken thighs are one of the most forgiving meats. They taste great with a range of seasonings, cook quickly yet hold up well to overcooking, and are an easy size to work with. I use them regularly for burritos, but I’ve also started adapting them to Asian flavors. There are various versions of Thai Grilled Chicken out there, but I’ve gravitated toward this easy recipe, which I modified slightly for this batch.
- 500 g boneless, skinless chicken thighs
- 1/3 cup Thai basil, chopped fine
- 1/3 cup cilantro, chopped fine
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1.5 tablespoons soy sauce
- 1.5 tablespoons fish sauce
- 1.5 tablespoons canola oil
- 1.5 tablespoons brown sugar
- one tablespoon (or a few squirts) of fresh lime juice
- Combine all ingredients except the chicken and lime juice in a bowl
- Trim the chicken of excess fat, then add to marinade
- Mix well to combine then marinate in the refrigerator 1 hour to overnight
- Heat a grill at high heat until hot (~10 minutes), brushing grate with oil
- Remove chicken from marinade, allowing excess to drip off, then start grilling, flipping occasionally until well charred and the internal temperature is at least 160 °F.
- Squirt with fresh lime juice
A few observations from my latest attempt: I could have probably used about 2/3 or half the marinade for this amount of chicken. The chicken initially had a bit of bitterness, which I remedied by adding a bit more sugar. On future attempts, I may increase the brown sugar or use only the cilantro leaves instead of the leaves and the stems. You could also amp it up with some Thai chilis or garlic-chili sauce, but I avoided this because the kids were eating it.