Thai Chicken Thighs. In a small bowl, combine the salsa, peanut butter, lemon juice, soy sauce, jalapeno, Thai chili sauce, garlic and ginger; pour over chicken. Sprinkle with green onions and sesame seeds. Drain the chicken from the marinade.
Place chicken in a gallon-sized resealable plastic bag.
Whisk together fish sauce, lime juice, sherry, brown sugar, chili sauce, minced garlic, Sriracha sauce, sesame oil, and lemongrass paste in a bowl and pour over chicken.
This is a fantastic Thai chicken recipe, we really enjoyed this.
You can cook Thai Chicken Thighs using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients of Thai Chicken Thighs
- It's 6-8 pieces of chicken thighs.
- You need 1/2-3/4 cup of soy sauce.
- You need To taste of garlic powder.
- It's To taste of Tony's seasoning.
- Prepare To taste of lemon pepper.
- Prepare To taste of season salt.
- It's 1 cup of sweet chili sauce.
I left the skin on the thighs as per hubby's request then once cooked I placed the chicken pieces on a baking sheet and under the broiler to crisp the skin. We enjoyed this with rice which we drizzled the tasty juices over. This recipe will be made often. If using chopsticks, cut the chicken thighs before placing it on top of the rice.
Thai Chicken Thighs step by step
- In an 9x13 pan, pour soy sauce at the bottom. Place chicken thighs in the pan. Sprinkle both sides of chicken with the garlic powder, Tony's, lemon pepper, and season salt. Turn a couple times so both sides are coated evenly with the soy sauce as well..
- Refrigerate for 1+ hours, turning the chicken half way through marinade time..
- Heat charcoal grill. Cook chicken 5 minutes on each side. Then pour sweet chili sauce in a bowl and lather it on both sides and cook for an additional 5 minutes on each side.
- We like our skin extra crunchy so we leave it in till its black. The sauce will make it look burnt but it will be delicious! Enjoy!.
Drizzle with leftover sauce, squeeze the lime on top and enjoy! This Thai-glazed chicken thighs recipe is a family favourite. In small bowl whisk together fish sauce, tamarind, chili sauce, garlic, and sugar. In a small bowl, toss the remaining cilantro with the basil and mint. In a large nonstick skillet, heat the oil until shimmering.