Thai Grilled Chicken

Thai grilled chicken with a garlic, fish sauce, soy sauce, and lime marinade—charred over medium-high heat for juicy, deeply caramelized edges. Finished with a bright lime and cilantro garnish for a smoky-sour, savory-sweet bite.

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Prep Time 45

Cook Time 15

minutes marinating 1 6

Total Time 1 7

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 380

Ingredients Method Notes

Ingredients

chicken thighs

2 lb chicken thighs

garlic

4 clove garlic, minced

fish sauce

2 tbsp fish sauce

soy sauce

2 tbsp soy sauce

brown sugar

1 tbsp brown sugar

lime juice

2 tbsp lime juice

cilantro

2 tbsp chopped cilantro

lime

1 lime, sliced

Method

Make the marinade

Whisk garlic, fish sauce, soy sauce, brown sugar, and lime juice in a bowl until the sugar dissolves and the mixture looks glossy.

Marinate

Add chicken thighs to the marinade and turn to coat, then cover and refrigerate at 40°F (4°C) for at least 30 minutes or up to overnight, until the surface looks seasoned.

Grill the chicken

Preheat the grill to medium-high heat (about 400–450°F) and place chicken thighs on the grates, grilling 6–7 minutes per side until charred and cooked through.
Brush the chicken with any remaining marinade during grilling so the surface caramelizes; grill until the second side is also charred.

Finish and serve

Remove chicken and garnish with chopped cilantro and lime slices before serving for a bright, tangy finish.

Notes

For the best flavor, marinate overnight so the fish sauce and lime reach deep into the thighs. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken for up to 2 months. For a gluten-free swap, use tamari instead of soy sauce in the marinade.