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Homemade Thai Chicken photo

Thai Chicken

A fragrant Thai-style marinated chicken with herbs, spices, and a sweet-savory glaze.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings 6 servings

Equipment

  • High-Powered Blender or Food Processor
  • large resealable freezer bag or bowl
  • Grill or Grill Pan
  • Skillet (optional)
  • baking dish (for oven method)
  • Instant Read Thermometer

Ingredients
  

  • 2 pounds boneless chicken thighs or breasts pounded to an even thickness
  • 1/2 cup cilantro packed
  • 1/3 cup Thai basil leaves or regular basil; may substitute 1 tablespoon dried basil
  • 1 shallot peeled, roughly chopped
  • 2 stalks lemongrass white inner part only, roughly chopped
  • 3 tablespoons fish sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons lime juice
  • 2 tablespoons pure maple syrup may substitute brown sugar
  • 1 tablespoon brown sugar may substitute maple syrup
  • 1 tablespoon chili paste such as sambal oelek
  • 1 tablespoon toasted sesame oil
  • 1 inch ginger peeled, roughly chopped (or 1 tsp ground ginger)
  • 4 cloves garlic peeled, roughly chopped (or 1 tsp garlic powder)
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon Chinese five-spice
  • Asian sweet chili sauce for serving
  • cilantro for garnish
  • sesame seeds for garnish
  • lime wedges for serving
  • cashews for serving or garnish

Instructions
 

  • Add the cilantro, Thai basil, shallot, lemongrass (white part), fish sauce, oyster sauce, lime juice, maple syrup, brown sugar, chili paste, toasted sesame oil, ginger, garlic, ground turmeric, and Chinese five-spice to a high-powered blender. Blend until smooth, scraping down the sides as needed.
  • Place the pounded chicken in a large resealable freezer bag or a bowl and pour in the marinade. Turn to coat thoroughly, then seal or cover and refrigerate for 2 to 12 hours.
  • If grilling: preheat the grill to about 400°F (with the lid closed). Clean and oil the grates.
  • Grill the marinated chicken, undisturbed with the lid closed, 5–7 minutes per side until cooked through. For breasts, cook to 160°F; for thighs, cook to 170°F, then rest 5 minutes to reach final temp.
  • If using a skillet or grill pan: heat 1 tablespoon olive oil over medium-high until very hot. Add chicken and cook undisturbed 3–4 minutes until deeply golden. Flip, cover, reduce heat to medium, and cook 5–7 more minutes or until chicken reaches the temperatures above, then rest 5 minutes.
  • If baking breasts: preheat oven to 425°F and arrange chicken in a single layer in a lightly greased baking dish. Bake 14–16 minutes for small/medium (5–6 oz), 16–20 minutes for medium/large (7–9 oz), or 20–25 minutes for larger breasts until they reach 160°F, then rest 5 minutes.
  • If baking thighs: bake at 425°F in a lightly greased dish 25–30 minutes until thighs reach 170°F, then rest 5 minutes.
  • Serve the chicken with Asian sweet chili sauce, garnish with cilantro, sesame seeds, lime wedges, and cashews as desired.

Notes

  • Substitute dried basil and lemongrass paste or powders if fresh herbs are unavailable.
  • Use only the tender white part of lemongrass for the blender.
  • Chinese five-spice and turmeric add flavor but can be omitted.
  • If using a food processor, be cautious of excess liquid that can cause leaks.
  • For best flavor marinate longer, up to 12 hours.