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Thai Chicken Thighs SERVES : 4 | PREPARATION TIME 10 MINUTES | MARINATING TIME 20 MINUTES | COOKING TIME 45 MINUTES 

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Thai Chicken Thighs

ABOUT THE RECIPE 

My Thai Grilled Chicken (Gai Yang) is easy and authentic. I like making this with chicken thighs because it is such a juicy cut! 

METHOD 

Marinating the Chicken 
In a mini food processor, process the coriander, fish sauce and pepper to a coarse puree. Coat the chicken with the marinade. 
 
Let stand at room temperature for 20 minutes. 
 
Preheat the oven gas mark 7 or 180. 
 
Griddle 
Rub the chicken with oil and rub the griddle with an oiled paper towel. Griddle the chicken over a moderately high heat, turning, until charred, approximately 12 minutes. Transfer the chicken to a baking sheet and roast for 30 minutes, until cooked. 
 
Preparing the Dipping sauce 
In a bowl, combine the dissolved tamarind with the fish sauce, lime, garlic, chilli, sugar and water. 
 
Just before serving, stir the coriander into the dipping sauce and serve with the chicken. 

INGREDIENTS 

1/4 cup chopped coriander 
2 tbsp fish sauce 
1 1/2 tsp freshly ground pepper 
8 chicken thighs 

DIPPING SAUCE 

1/2 tsp tamarind concentrate dissolved in 1 tsp water 
1/4 cup fish sauce 
2 tbsp fresh lime juice 
1 small garlic clove, minced 
1 small birds eye chilli, diced 
2 tsp sugar 
1 tbsp water 
1/2 tbsp vegetable oil 
1/2 cup chopped coriander 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 
Thai Chicken Thighs

ABOUT THE RECIPE 

My Thai Grilled Chicken (Gai Yang) is easy and authentic. I like making this with chicken thighs because it is such a juicy cut! 

METHOD 

 
Marinating the Chicken 
In a mini food processor, process the coriander, fish sauce and pepper to a coarse puree. Coat the chicken with the marinade. 
 
Let stand at room temperature for 20 minutes. 
 
Preheat the oven gas mark 7 or 180. 
 
Griddle 
Rub the chicken with oil and rub the griddle with an oiled paper towel. Griddle the chicken over a moderately high heat, turning, until charred, approximately 12 minutes. Transfer the chicken to a baking sheet and roast for 30 minutes, until cooked. 
 
Preparing the Dipping sauce 
In a bowl, combine the dissolved tamarind with the fish sauce, lime, garlic, chilli, sugar and water. 
 
Just before serving, stir the coriander into the dipping sauce and serve with the chicken. 

INGREDIENTS 

1/4 cup chopped coriander 
2 tbsp fish sauce 
1 1/2 tsp freshly ground pepper 
8 chicken thighs 

SAUCE 

1/2 tsp tamarind concentrate dissolved in 1 tsp water 
1/4 cup fish sauce 
2 tbsp fresh lime juice 
1 small garlic clove, minced 
1 small birds eye chilli, diced 
2 tsp sugar 
1 tbsp water 
1/2 tbsp vegetable oil 
1/2 cup chopped coriander 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 

Subscribe to my YouTube channel for more exciting recipes! 

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