Thai Grilled Chicken Thighs

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

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