Grilled Thai Style Chile Chicken

Thai Style Chile Chicken
Thai Style Chile Chicken. FreezeFrameStudio/Getty Images
  • 36 mins
  • Prep: 12 mins,
  • Cook: 24 mins
  • Yield: Serves 6
Ratings (5)

If you aren't a fan of chicken thighs, then by all means use chicken breast. Just remember to watch it carefully while on the grill and adjust for the appropriate cooking time. If you're a fan of Thai chilies, then use them in this recipe instead of the pepper flakes.

What You'll Need

  • 12 chicken thighs, de-boned 
  • 1/3 cup/80 mL fresh cilantro, minced into a paste
  • 2-4 cloves garlic, minced
  • 2 tablespoons/30 mL vegetable oil
  • 2 tablespoons/30 mL soy sauce
  • 1 tablespoon/15 mL rice wine vinegar
  • 2 teaspoons/10 mL granulated sugar
  • 1/2 teaspoon/2.5 mL pepper flakes or 2 Thai Chilies, roughly chopped
  • 1/2 teaspoon/2.5 mL salt
  • 1/4 teaspoon/1.25 black pepper

How to Make It

Place de-boned chicken thighs in a large zip-top plastic bag or shallow glass dish.  Place cilantro leaves, garlic cloves, vegetable oil, soy sauce, rice wine vinegar, sugar, pepper flakes (or Thai chilies), salt and black pepper into a food processor. Pulse 10 times. If the mixture is still too chunky, pulse a few more times. Pour mixture onto chicken thighs and toss well to coat. Seal bag or cover dish, place in the refrigerator, and allow to marinate for 3-4 hours.

Preheat grill for medium-high heat. Remove chicken from refrigerator. Place chicken onto grill and cook for 10-12 minutes per side or until internal temperature at thickest part of meat reaches 165 degrees F/75 degrees C. When cooked through, remove from heat.  Garnish with chopped cilantro and serve over rice with grilled vegetables.  

Chicken breast option:  If choosing to make this with chicken breasts instead of  chicken thighs, repeat the processes listed above, however, I recommend pounding the breasts to a 1/2 inch thickness.  This will allow the breasts to cook quickly and evenly, without running the risk of them drying out or burning. Use 4-6 small to medium boneless, skinless breasts for this recipe. To flatten, simply place 2 breasts each between two large pieces of plastic wrap. Using a smooth kitchen mallet or rolling pin, gently hit until there is a uniform 1/2 inch thickness.  The chicken breasts will have a much larger surface area. You can either cut them in half at this point or leave them as is.  Grill for 6-7 minutes per side, or until they reach 165 degrees F/75 degrees C.

Baste option: If you'd like more sauciness to the chicken, double the marinade recipe and use half of it as a baste while on the grill. Only baste the chicken during the first half of grilling time.  Discard any remaining baste after that.

Nutritional Guidelines (per serving)
Calories 2470
Total Fat 145 g
Saturated Fat 39 g
Unsaturated Fat 59 g
Cholesterol 837 mg
Sodium 1,308 mg
Carbohydrates 10 g
Dietary Fiber 1 g
Protein 265 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)