This Thai Inspired Grilled Chicken recipe balances sweet, spicy and tangy flavors. Grilled boneless, skinless chicken thighs stay tender and juicy, a sticky-sweet marinade doubles as a finishing glaze, and quick pickled vegetables add a bright, spicy crunch that completes the plate.
Table of Contents
- Prep the Thai chicken marinade
- Recipe Tip
- How to pickle veggies
- Time to grill the chicken!
- Frequently Asked Questions:
- Similar Saucy Recipe Ideas:
- Thai inspired Grilled Chicken Recipe
Prep the Thai chicken marinade
The marinade is the heart of this recipe, delivering classic Thai notes of sweet, salty, tangy and spicy. It works beautifully with chicken, and can be used for seafood or beef as well.
In a mixing bowl combine sweet chili sauce, brown sugar, minced garlic, sriracha, rice vinegar, fish sauce, soy sauce, Thai seasoning paste, sesame oil and fresh lime juice. Stir well and reserve about half the mixture in a separate bowl to simmer later as a glaze.
Recipe Tip
Try this marinade with other proteins or different cuts of chicken — it also shines on shrimp, fish or beef.
Place 2 lbs boneless, skinless chicken thighs in the marinade, making sure each piece is evenly coated. Cover and refrigerate for at least 1 hour to absorb the flavors.
How to pickle veggies
This quick pickle adds brightness and heat. I used pre-sliced carrots and cucumber strips for convenience.
Peel the cucumber, slice it in half lengthwise, then use a peeler to shave thin strips. Pack the cucumber and sliced carrots into a mason jar.
To make the brine, combine rice vinegar, water, crushed red pepper flakes, salt and a touch of sugar in a saucepan. Bring to a simmer, then pour the hot brine over the vegetables in the jar. Seal and let cool to room temperature, then refrigerate. The red pepper flakes give the pickles a pleasant kick that pairs well with the sweet glaze.
Time to grill the chicken!
Heat your grill to 375–400°F. Plan to use both direct and indirect heat for this cook.
Put the reserved half of the marinade into a small saucepan and simmer over low heat until it thickens into a glaze. When the grill reaches temperature, sear the marinated thighs over direct heat a few minutes per side to develop a char, then move them to indirect heat to finish cooking until the internal temperature reaches about 175°F.
Remove the chicken from the grill and brush immediately with the reduced glaze. Let rest 5–10 minutes before serving. I like to serve this with steamed white rice, the pickled cucumbers and carrots, and extra glaze on the side for dipping. The combination of tender chicken, sweet-spicy glaze and crispy, tangy pickles makes every bite satisfying. Enjoy!
Frequently Asked Questions:
Yes. Sear the thighs in a hot skillet then finish in the oven, or bake them entirely in the oven following the same cooking times and internal temperature guidelines.
You can, but the sticky-sweet marinade can make it difficult to crisp the skin, which may result in a chewy texture. Boneless, skinless thighs are recommended for the best result.
Similar Saucy Recipe Ideas:
Chicken & Turkey
Grilled Orange Chicken
Pork
Honey Garlic Pork Tenderloin
Chicken & Turkey
BBQ Spatchcock Chicken
Chicken & Turkey
Grilled Citrus Chicken
If you tried this Thai Inspired Grilled Chicken or any other recipe here, please leave a star rating and share your thoughts in the comments — I love hearing your feedback!
Thai inspired Grilled Chicken
Ingredients
Chicken Marinade
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup sweet chili sauce
- 1/4 cup rice vinegar
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 3 tbsp fish sauce
- 3 tbsp minced garlic
- 2 tbsp sriracha
- 2 tbsp sesame oil
- 1 tbsp Thai seasoning paste
- 1 tbsp fresh lime juice
Pickled Veggie Ingredients
- 1/2 cup sliced carrots
- 1/2 cup sliced cucumber strips
- 1/2 cup rice vinegar
- 1/2 cup water
- 1/2 tbsp sugar
- 1/2 tbsp salt
- 1 tsp crushed red pepper flakes
Instructions
- In a bowl combine sweet chili sauce, brown sugar, minced garlic, sriracha, rice vinegar, fish sauce, soy sauce, Thai seasoning paste, sesame oil and fresh lime juice.
- Mix well and pour about half into a small saucepan. Simmer over low heat for about 10 minutes to reduce into a glaze.
- Submerge the chicken thighs in the remaining marinade, ensuring each piece is well coated. Refrigerate for 1 hour or more.
- Preheat the grill to 375–400°F, using both direct and indirect heat zones.
- Sear the marinated thighs over direct heat a few minutes per side to develop char, then move to indirect heat and cook until the internal temperature reaches 175°F.
- Remove from the grill and brush immediately with the reduced glaze. Let rest 5–10 minutes before serving.
Pickling the vegetables
- Peel the cucumber, slice it in half, then shave thin strips with a peeler.
- Pack the cucumber strips and sliced carrots into a mason jar.
- In a saucepan combine rice vinegar, water, crushed red pepper flakes, salt and sugar. Simmer until it just begins to boil, then pour the hot brine over the vegetables.
- Allow to cool, then refrigerate. Serve chilled and keep leftovers in the jar.
Notes
- Boneless, skinless thighs give the best texture for this sticky, sweet glaze. Skin-on thighs can be harder to crisp and may become chewy.
Nutrition
Carbohydrates: 35 g |
Protein: 49 g |
Fat: 19 g
Be sure to check other recipes for more grilling ideas.