Description
Savor the vibrant flavors of Thailand with these Thai Chicken Thighs, where juicy marinated chicken meets a sweet and tangy sauce. Perfectly caramelized and aromatic, this dish is sure to impress at any gathering. With minimal effort, you can create a restaurant-quality meal that delights every palate. Serve it warm on a bed of rice or alongside fresh vegetables for a complete dining experience.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
- 2 tbsp fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tbsp lime juice (freshly squeezed)
- 3 tbsp brown sugar
- 4 garlic cloves, minced
- 1 tsp chili flakes (adjust to taste)
- 1/4 cup cilantro leaves (for garnish)
Instructions
- Rinse chicken thighs under cold water and pat dry with paper towels.
- In a bowl, whisk together soy sauce, lime juice, ginger, garlic, brown sugar, and chili flakes. Add chicken thighs and coat well with marinade. Let marinate for at least 30 minutes.
- Heat a large skillet over medium-high heat and add a splash of oil.
- Place marinated chicken thighs skin-side down in the skillet. Sear for about 5-7 minutes until golden brown.
- Flip thighs over, reduce heat to medium-low, cover with a lid or foil, and cook for another 15-20 minutes until internal temperature reaches 165°F.
- Remove from heat and garnish with chopped cilantro before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 thigh (approximately 180g)
- Calories: 320
- Sugar: 8g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 110mg
Keywords: Customize your dish by adding vegetables like bell peppers or snap peas during the cooking process. For a gluten-free option, substitute soy sauce with tamari. Enhance creaminess by stirring in a splash of coconut milk.