These sweet-and-savory Thai Chicken Thighs marinated in honey soy sauce, grilled to perfection and topped with fresh cilantro and crunchy cashews. It’s an easy weeknight dinner that’s guaranteed to be a favorite.
Why You’ll Love This Thai Chicken Recipe
This garlicky Thai chicken will be the reason you skip take-out from now on.
- Asian-inspired. Sesame oil, tangy rice wine vinegar, and spicy ginger give this recipe its Asian flair.
- Better than take-out. Using chicken thighs instead of breasts means juicier, more flavorful bites.
- Beginner-friendly. You just need to whisk the marinade, mix everything, and grill away.
- Sweet-and-savory. Lime juice adds tang, honey adds sweetness, and tamari sauce adds savoriness.
What You’ll Need
Tamari, honey, and tangy rice wine vinegar create a lovely sweet-and-savory marinade for the chicken. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.
- Chicken thighs – Make sure they’re boneless and skinless. Chicken breasts work too.
- Fresh lime juice – Feel free to use lemon juice.
- Chili paste – You can use Thai or Korean chili paste.
- Honey – Raw honey or agave nectar are best. Maple syrup works too but it will add smokiness.
- Toasted sesame oil – Peanut oil is a good swap.
- Rice wine vinegar – Go for cooking sake if that’s what you’ve got on hand.
- Tamari sauce – You can use low-sodium soy sauce instead.
- Olive oil – Vegetable, corn, and canola oil work too.
- Fresh ginger – Use dried ginger to taste, but don’t add more than 1/4 teaspoon.
- Garlic – Fresh garlic or garlic paste are best.
- Fresh cilantro – Avoid cilantro with yellow leaves because it’ll taste bitter.
- Ground cloves – Don’t use a whole clove because the flavor will be overpowering.
- Black pepper – I prefer freshly-cracked black pepper.
- Cashews – These are an optional garnish.
How To Make Thai Grilled Chicken Thighs
The homemade marinade is what sets this easy Thai chicken apart from other recipes. Scroll to the bottom of the post for the full recipe card.
- Prep the marinade. Whisk the lime juice, chili paste, honey, sesame oil, rice wine vinegar, tamari sauce, olive oil, ginger, garlic, cilantro, ground cloves, and black pepper in a bowl until smooth.
- Marinate it. Add the chicken to a large Ziploc bag and pour in half of the marinade. Seal the bag and shake well. Refrigerate it for 30 minutes. Set the rest of the mixture aside.
- Grill the chicken. Preheat the grill to medium-high. Cook the chicken for 4-5 minutes per side, or until no longer pink. Remove it from the grill and brush with the remaining marinade.
- Serve. Garnish it with cilantro and chopped cashews. Serve immediately and enjoy!
Tips & Variations
Turning this simple grilled Thai chicken into skewers with sweet peppers will give you another dinner option for the week.
- Swap the cut. If you don’t want to use chicken thighs, go ahead and use leg-quarters, wings, or breasts. They should be boneless and skinless as well.
- Use the stove. If you don’t want to fire up the grill, add 1/2 tablespoon vegetable oil to a large skillet over medium-high heat. Cook it for 5-6 minutes per side or until no longer pink.
- Make skewers. Dice chicken breasts into 1″ pieces. Marinate as usual. Assemble skewers, alternating between chicken and bell peppers or red onion. Cook until no longer pink.
- Use store-bought. When you’re in a rush, swap the homemade marinade for a store-bought Thai peanut marinade. If it’s too sweet, add 1 tablespoon tamari at a time until savory to taste. Use it to marinate the chicken.
- Make it spicy. Add 1/2 tablespoon extra chili paste into the marinade or drizzle the cooked chicken with chili oil once ready.
What To Serve With Thai Chicken Thighs
This grilled Thai chicken is the perfect Asian-style dinner for when you’re craving take-out. Serve it over Jasmine Rice or Cauliflower Chicken Fried Rice. If you prefer noodles, try my Asian Noodle Salad. Side options include my Asian Cucumber Salad, Fresh Summer Rolls, or Asian Brussel Sprouts. For something warm and soupy, prepare my Vegetable Thai Noodle Soup.
Proper Storage
When cooling, keep the leftovers away from direct heat and sunlight at all times.
- Fridge: Place it in an airtight container for up to 4 days. Discard it immediately if it tastes bitter or sour.
- Freezer: Spread out the chicken thighs on a baking sheet and freeze for 1 hour. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or in the microwave’s “thaw” setting.
- To reheat it: Sprinkle it with 1/2 teaspoon water and microwave it in 20-second increments until warm. You can also use a pan (covered) over medium-high heat for 5 minutes per side.
More Easy Chicken Recipes
- Chicken Caprese with Balsamic Reduction
- Garlic Parmesan Chicken Thighs
- Sheet Pan Honey Mustard Chicken Thighs and Vegetables
- Baked Chicken Parmesan
- Honey Garlic Instant Pot Chicken Thighs
Thai Grilled Chicken Thighs
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Grill
- Cuisine: Thai
Description
This grilled Thai chicken recipe with honey-tamari marinade and crunchy cashews is an easy take out-style dinner.
Ingredients
Scale
- 2.5 lbs. boneless skinless chicken thighs
Spicy Thai Marinade:
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons chili paste
- 1 1/2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon tamari sauce (or soy sauce)
- 1 tablespoon olive oil
- 1 tablespoon fresh minced ginger
- 2 garlic cloves, minced
- 1/4 cup fresh cilantro, diced
- 1/4 teaspoon ground clove
- 1/4 teaspoon black pepper
- for garnish: 1/4 cup chopped cashews (optional)
Instructions
- To a medium bowl add: lime juice, chili paste, honey, sesame oil, rice wine vinegar, tamari sauce, olive oil, fresh ginger, garlic cloves, fresh cilantro, ground clove, and black pepper. Using a whisk, stir to combine.
- To a large ziplock bag, add the boneless skinless chicken thighs and half the marinade mixture. Set the remaining marinade aside to use for later while grilling. Close the ziplock bag and marinate for 30 minutes.
- Preheat the grill to medium high heat.
- Place chicken on the grill and grill each side for 4-5 minutes or until no longer pink. Remove from grill and brush the remaining marinade on the chicken.
- Optional: garnish with additional cilantro and chopped cashews
Nutrition
- Serving Size: 2 chicken thigh
- Calories: 291
- Sugar: 5 g
- Sodium: 441 mg
- Fat: 14 g
- Carbohydrates: 6 g
- Protein: 37 g
- Cholesterol: 157 mg
31 comments on “Thai Grilled Chicken Thighs”
Hi there! What are the red sliced chili peppers in this dish? I see them in photos all the time but haven’t been able to pin down what they are. Thank you!
They are thai chili peppers, they aren’t always in the grocery store unfortunately. Sometimes I use mini red bell peppers.
This is awesome.
My family fell in love with the dish when I tried this two months back.
Today is the 8th or 9 TH time Iām making the same. Even my My two kids know the recipe very well now.
Would boneless skinless chicken breasts work? What would be the longest time I could marinate – would 4-8 hours be ok? Can’t wait to try this!
Hey Sherry, yes you could absolutely use chicken breasts instead. You’ll have to adjust your cook time, it will take a little longer. And the longer you marinade the better, so 4-8 hours would be great. Just put it in the frig to marinade. š
These flavors sound incredible! I have to try it! Good luck with all you are trying to accomplish….sounds more than a little overwhelming!
Thank you so much Cathy, I appreciate the well wishes. š Enjoy this chicken girl!
Your plate sounds as full as mine – birthdays and moving both! Wish we lived closeby and we could enjoy this chicken together. Keeping you all in my thoughts and prayers that things go smoothly!
Well, I’m glad I’m not the only one with an insane schedule! š I soo wish we lived near each other too girl, how fun would that be!
I love cooking on the grill and its getting to be that time of year again. I;m looking forward to giving this recipe a try.
Hurray for grill season! It’s my favorite time of year! š
This grilled chicken makes me so excited for summer and grilling season! Looks incredible!
Hurray for grilling season! Best of the time year and this chicken would be a great way to kick it off. š
This is pure gorgeousness! I WANT!!!
Ohh.. thank you so much Kimberly!
This chicken looks wonderfully flavorful!
Thank you Katalina!
this look sooo good!!
Thanks! š
Um girl, you are BEYOND busy!! So if you can pull that off with that schedule, no excuses for anyone else. Pinning!
haha… thanks Kristen. š
Dear Krista, Your chicken looks absolutely wonderful. I love the bold colors and flavors…such a beautiful recipe and post. xo, Catherine
Thank you so much Catherine!
Holy moly. All of these flavors sound AMAZING. Such a flavorful dish!
You have no idea Jessica! This is a must try! š
Why is it that you always make me SOOO hungry!? You’re killing me, Krista!
hehehe.. well I’m glad I can return the favor. š
that always seems to happen to me, everything at once. but somehow it all gets done. and this chicken sounds perfect for the weekend busy or not
So true, it will all get done.. and that’s what I have to remember. When it is all done and we are in the new house I’m going to sit down and rest!!!! š Enjoy the chicken friend!
For starters, AWESOME PHOTOS! I am seriously drooling over this. That is a quick turn around time for something so beautiful looking! š WANT IT NOW!
Thank you so much Taylor! This chicken is seriously the bomb! So much flavor packed into something so small! š You’ll love it!