Thai Inspired Grilled Chicken Thighs Recipe

Chicken thighs: Boneless and skinless, these are the main protein for the dish.

Soy sauce: Adds a salty, umami flavor to the marinade.

Fish sauce: Provides a distinct, savory taste typical in Thai cuisine.

Brown sugar: Balances the saltiness with a touch of sweetness.

Garlic: Minced to infuse the marinade with its aromatic flavor.

Ginger: Adds a warm, spicy note to the dish.

Lime juice: Freshly squeezed to add acidity and brightness.

Vegetable oil: Helps to coat the chicken and prevent sticking on the grill.

Chili flakes: Brings a bit of heat to the marinade.

To ensure the chicken thighs absorb maximum flavor, make small slits in the meat before marinating. This allows the marinade to penetrate deeper, resulting in a more flavorful and tender dish.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will still absorb the marinade flavors well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar salty and savory flavor, though it lacks the distinct fishy note.

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which complements the other flavors.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent.

• minced ginger - Substitute with ground ginger: Ground ginger can provide a similar warmth and spiciness, though it is less fresh.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness.

• vegetable oil - Substitute with olive oil: Olive oil can be used for its similar cooking properties and mild flavor.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper can provide a similar heat level and spiciness.

• Allow the grilled chicken thighs to cool to room temperature before storing. This helps prevent condensation, which can make the chicken soggy.

• For short-term storage, place the chicken thighs in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Store in the refrigerator for up to 3-4 days.

• If you plan to freeze the chicken thighs, wrap each piece individually in plastic wrap or aluminum foil to prevent freezer burn. Then, place the wrapped pieces in a resealable freezer bag or an airtight container. Label with the date for easy tracking.

• To reheat refrigerated chicken thighs, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover with aluminum foil to retain moisture. Heat for about 15-20 minutes or until warmed through.

• For reheating frozen chicken thighs, thaw them in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated chicken.

• Alternatively, you can reheat the chicken thighs in a microwave. Place the chicken on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking and turning halfway through.

• To maintain the flavor and texture of the grilled chicken thighs, avoid reheating multiple times. Reheat only the portion you plan to consume.

• If you have leftover marinade, you can store it separately in an airtight container in the refrigerator for up to 3 days. Use it to baste the chicken thighs during reheating for an extra burst of flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover Thai inspired grilled chicken thighs on a baking sheet lined with aluminum foil. Cover the chicken with another piece of foil to prevent it from drying out. Heat for about 15-20 minutes or until the chicken is warmed through.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of vegetable oil. Place the chicken thighs in the skillet and cover with a lid. Cook for about 5-7 minutes on each side, or until the chicken is heated through. You can add a splash of chicken broth or water to keep the chicken moist.

• Microwave Method: Place the chicken thighs on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent splattering. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. If needed, continue heating in 30-second increments until the chicken is warmed through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken thighs in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help retain the crispy texture of the grilled chicken.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken thighs in a vacuum-sealed bag or a resealable plastic bag using the water displacement method. Submerge the bag in the water bath and heat for about 30 minutes. This method ensures the chicken remains juicy and tender.

• Steaming Method: Set up a steamer basket over a pot of simmering water. Place the chicken thighs in the steamer basket, cover, and steam for about 10-15 minutes or until heated through. This method helps retain moisture and flavor in the chicken thighs.

• Mixing bowl: Use this to combine the marinade ingredients and coat the chicken thighs evenly.

• Measuring cups and spoons: These are essential for accurately measuring the soy sauce, fish sauce, brown sugar, lime juice, vegetable oil, and chili flakes.

• Garlic press: This tool will help you easily mince the garlic cloves.

• Grater: Use this to mince the ginger finely.

• Tongs: These will help you handle the chicken thighs on the grill without piercing the meat.

• Grill: Preheat this to medium-high heat for cooking the chicken thighs.

• Grill brush: Use this to clean the grill grates before cooking.

• Instant-read thermometer: This will help you ensure the chicken thighs are fully cooked to a safe internal temperature.

• Plate: Use this to let the grilled chicken thighs rest before serving.

• Knife: Handy for any additional slicing or trimming needed for the chicken or other ingredients.

Prepare the marinade ahead: Mix the soy sauce, fish sauce, brown sugar, garlic, ginger, lime juice, vegetable oil, and chili flakes the night before to save time.

Use a resealable bag: Marinate the chicken thighs in a resealable bag for easy cleanup and even coating.

Preheat the grill: Start preheating your grill while the chicken is marinating to save time.

Batch cooking: Grill extra chicken thighs and store them for quick meals throughout the week.