Description
Thai Grilled Chicken features tender, juicy chicken marinated in a bold combination of soy sauce, fresh lime juice, garlic, ginger, and brown sugar, then grilled to perfection with beautiful caramelized char marks. This easy recipe brings authentic Thai flavors to your backyard grill with minimal prep and maximum flavor.
Ingredients
For the Chicken:
- 4 chicken thighs or chicken breasts (boneless, skinless)
- Salt, to taste
- Black pepper, to taste
For the Marinade:
- 3 tablespoons olive oil or neutral oil
- ¼ cup soy sauce (or tamari for gluten-free)
- 3 tablespoons lime juice (fresh squeezed from about 2 limes)
- 2 tablespoons brown sugar or honey
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon fish sauce (optional, for extra umami)
- ½ teaspoon chili flakes or 1 fresh chili, minced (optional, for heat)
Optional Garnish:
- Fresh cilantro or Thai basil
- Lime wedges
- Sliced green onions
Instructions
In a medium mixing bowl, whisk together the oil, soy sauce, lime juice, brown sugar (or honey), minced garlic, and minced ginger until the sugar dissolves and everything is well combined.
Pat your chicken pieces dry with paper towels (this helps the marinade stick better). Season both sides generously with salt and black pepper—don’t be shy!
Place the chicken in a shallow dish or a large resealable bag. Pour the marinade over the chicken, making sure every piece is well coated.
Seal the bag or cover the dish, and pop it in the refrigerator for at least 30 minutes. For the most flavorful results, marinate for 2–4 hours, or even overnight if you’re planning ahead!
About 10 minutes before you’re ready to cook, preheat your grill to medium-high heat (around 400°F).
If you’re using a gas grill, turn all burners to medium-high. For charcoal, wait until the coals are glowing and covered with white ash.
Lightly oil the grill grates using a paper towel dipped in oil and held with tongs—this prevents sticking and gives you those beautiful grill marks!
Remove the chicken from the marinade, letting any excess drip off (but don’t wipe it completely dry—you want some of that flavor!).
Place the chicken pieces on the hot grill, being careful not to overcrowd them. Cook for 6–8 minutes on the first side without moving them—this is how you get those gorgeous char marks!
Flip the chicken and cook for another 6–8 minutes on the other side. The exact time will depend on the thickness of your chicken.
You’re looking for an internal temperature of 165°F when measured with a meat thermometer in the thickest part. The chicken should have beautiful caramelized grill marks and look slightly charred in spots—that’s where all the flavor lives!
This step is crucial, so don’t skip it! Transfer the chicken to a clean plate or cutting board and let it rest for 5 minutes.
This allows the juices to redistribute throughout the meat, ensuring every bite is juicy and tender.
While it rests, get your garnishes ready—chop some fresh cilantro, slice those limes, and cut some green onions.
After resting, slice the chicken if desired, or serve it whole. Garnish generously with cilantro, lime wedges, and green onions, and get ready for some seriously happy taste buds!
Notes
Temperature is everything! Invest in a good instant-read thermometer if you don’t have one.
Chicken thighs are forgiving (they stay juicy even if slightly overcooked), but chicken breasts can dry out quickly. Pull them off the grill right at 165°F, and carryover cooking will do the rest.
Create a two-zone fire. If you’re using a charcoal grill, push all the coals to one side. This gives you a hot zone for searing and a cooler zone where you can move the chicken if it’s browning too quickly.
It’s your insurance policy against burnt-on-the-outside, raw-on-the-inside chicken!
Pound it out. If you’re using chicken breasts, they often have a thick end and a thin end. Use a meat mallet to pound them to an even thickness (about ¾ inch).
This ensures everything cooks evenly, and you won’t end up with dry edges and undercooked centers.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Thai