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–+ servings
Thai Chicken

Savory Thai Chicken: Quick 15-Minute Dinner Delight

This Thai Chicken recipe offers a quick and flavorful dinner option, highlighting aromatic ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Marination Time 4 hours
Total Time 4 hours 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade Ingredients
  • 1 lb Boneless Chicken Thighs or Breasts choose skinless for a healthier option
  • 1/4 cup Cilantro fresh herb that brightens the marinade
  • 1/4 cup Thai Basil or Sweet Basil; dried basil can substitute
  • 1 medium Shallot or yellow onion if unavailable
  • 1 stalk Lemongrass or use lemongrass paste
  • 2 tbsp Fish Sauce opt for a quality brand or soy sauce for gluten-free
  • 2 tbsp Oyster Sauce substitute with soy sauce as needed
  • 2 tbsp Lime Juice fresh juice is preferable
  • 1 tbsp Maple Syrup pure maple syrup is best
  • 1 tbsp Brown Sugar all brown sugar can substitute
  • 1 tbsp Ginger fresh ginger recommended
  • 3 cloves Garlic or garlic powder as a substitute
  • 2 tbsp Toasted Sesame Oil do not use light sesame oil
  • 1 tbsp Chili Paste adjust for spice preference
  • 1 tsp Chinese 5 Spice optional
  • 1 tsp Turmeric optional

Equipment

  • food processor
  • Grill
  • Oven
  • skillet
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Prepare the Marinade: In a food processor, blend together fresh cilantro, Thai basil, shallot, and lemongrass until finely chopped. Add fish sauce, oyster sauce, lime juice, maple syrup, brown sugar, ginger, garlic, toasted sesame oil, and chili paste, then blend until well combined.
  2. Marinate Chicken: Place boneless chicken in a bowl or resealable bag, pour in marinade, and refrigerate for 4 to 12 hours.
  3. Choose Cooking Method: Decide to grill, bake, or pan-sear the chicken. Preheat your grill to 400°F, oven to 425°F, or heat a skillet over medium-high.
  4. Grill the Chicken: If grilling, cook chicken on a preheated grill for 5-7 minutes on each side until it reaches an internal temperature of 165°F for breasts and 175°F for thighs.
  5. Pan-Sear the Chicken: For pan-searing, add oil, cook chicken for 3-4 minutes, flip, cover, and cook an additional 5-7 minutes.
  6. Bake the Chicken: If baking, arrange chicken on a lined baking sheet and bake for approximately 14-16 minutes for small breasts or 25-30 minutes for thighs.
  7. Serve and Garnish: Allow chicken to rest for 5 minutes, slice, and serve with coconut or pineapple rice, garnished with lime wedges and chopped peanuts.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 3mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. You can also marinate and freeze chicken for up to 3 months.

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