Best 7 Bonnies Thai Thighs Recipes

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For those looking to tantalize their taste buds with an exciting and flavorful culinary adventure, the search for the perfect recipe to cook "bonnies thai thighs" begins here. This delectable dish, originating from the vibrant streets of Thailand, is a symphony of aromatic spices, zesty herbs, and tender chicken thighs that come together to create a truly unforgettable dining experience. With its tantalizing balance of sweet, sour, and spicy flavors, this dish promises to transport you to the heart of Thailand, offering a glimpse into the rich and vibrant cuisine of this captivating country. So, if you're ready to embark on a culinary journey that will leave your taste buds dancing with delight, then let's dive right into the exploration of the best recipes for cooking "bonnies thai thighs."

Here are our top 7 tried and tested recipes!

THAI CHICKEN THIGHS



Thai Chicken Thighs image

These chicken thighs marinate overnight in a Thai basil, cilantro-lime, and fish sauce blend before they're grilled.

Provided by Cooking44

Categories     World Cuisine Recipes     Asian     Thai

Time 8h30m

Yield 6

Number Of Ingredients 13

⅓ cup chopped fresh cilantro
⅓ cup chopped fresh Thai basil
¼ cup fish sauce
3 green onions, thinly sliced
3 tablespoons canola oil
2 tablespoons freshly squeezed lime juice
1 tablespoon grated lime zest
1 tablespoon dark brown sugar
2 teaspoons freshly grated ginger
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
2 pounds skinless, boneless chicken thighs
salt and ground black pepper to taste

Steps:

  • Combine cilantro, Thai basil, fish sauce, green onions, lime juice, lime zest, brown sugar, ginger, kosher salt, and 3/4 teaspoon pepper in a medium-sized bowl.
  • Combine chicken thighs and cilantro mixture in a gallon-sized zip-top bag. Marinate in the refrigerator 8 hours to overnight, turning occasionally.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Drain chicken thighs and discard marinade. Season with salt and pepper to taste.
  • Add chicken to the preheated grill and cook until no longer pink in the centers, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). Serve immediately.

Nutrition Facts : Calories 285.7 calories, Carbohydrate 4.1 g, Cholesterol 93.4 mg, Fat 17.8 g, Fiber 0.5 g, Protein 26.3 g, SaturatedFat 3.5 g, Sodium 1085.4 mg, Sugar 2.9 g

THAI CHICKEN THIGHS



Thai Chicken Thighs image

Cilantro, Thai basil, fish sauce, lime juice and brown sugar = best marinade ever. Grilled or cooked on a grill pan on the stovetop!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 12

1/3 cup chopped fresh cilantro leaves
1/4 cup chopped Thai basil leaves
2 green onions, thinly sliced
1/4 cup fish sauce
3 tablespoons canola oil, divided
2 tablespoons freshly squeezed lime juice
1 tablespoon lime zest
1 tablespoon dark brown sugar
2 teaspoons freshly grated ginger
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs

Steps:

  • CILANTRO MIXTURE: In a medium bowl, combine cilantro, basil, green onions, fish sauce, 2 tablespoons canola oil, lime juice, lime zest, brown sugar, ginger, salt and pepper. In a gallon size Ziploc bag or large bowl, combine chicken and CILANTRO MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium high heat. Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Serve immediately.

THAI CHICKEN THIGHS



Thai Chicken Thighs image

These very tender and moist chicken thighs come with a tangy peanut butter sauce that is irresistible. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 5h25m

Yield 8 servings.

Number Of Ingredients 12

8 bone-in chicken thighs (about 3 pounds), skin removed
1/2 cup salsa
1/4 cup creamy peanut butter
2 tablespoons lemon juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon chopped seeded jalapeno pepper
2 teaspoons Thai chili sauce
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
2 green onions, sliced
2 tablespoons sesame seeds, toasted
Hot cooked basmati rice, optional

Steps:

  • Place chicken in a 3-qt. slow cooker. In a small bowl, combine the salsa, peanut butter, lemon juice, soy sauce, jalapeno, Thai chili sauce, garlic and ginger; pour over chicken. , Cover and cook on low until chicken is tender, 5-6 hours. Sprinkle with green onions and sesame seeds. Serve with rice if desired.

Nutrition Facts : Calories 261 calories, Fat 15g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 350mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

BONNIE'S THAI THIGHS



BONNIE'S THAI THIGHS image

This is an awesome Asian baked chicken dish! Delicious with either rice or noodles. It is loaded with flavor and very easy to put together. It goes with so many other Asian dishes, too! Enjoy! Photo is my own, recipe off the net with changes.

Provided by BonniE ! @ReikiHealsTheSoul

Categories     Chicken

Number Of Ingredients 12

1/3 - cup minced green onions
2 - cloves of fresh garlic, minced
3 - tablespoons hoisin sauce
2 - tablespoons creamy peanut butter
1 - tablespoon minced fresh ginger root
1 - tablespoon soy sauce
1 - tablespoon sesame oil
1 - tablespoon lemon juice
1/2 - teaspoon hot pepper sauce
8 - skinless, boneless chicken thighs
1 - tablespoon dried coriander
2 - tablespoons fresh chopped parsley

Steps:

  • Note: Do some of the prep work ahead and it goes so smoothly. I combine the ingredients for the sauce and the ingredients for the garnish, and refrigerate until I am ready to bake the chicken. Then all you have to do is to put the thighs in the baking dish, put the sauce on the chicken, and pop it in the oven.
  • Here is how to brine the chicken. It is very easy to do. All you need is water and kosher salt to make the brine (not table salt) I use a tall gallon sized plastic container big enough to hold all the pieces and one that will fit in my refrigerator. Place 1/2 cup KOSHER salt in the container and add the water, stir well, and then add the chicken pieces. Let it brine only a couple of hours, then rinse the chicken, discard the brine, and return the chicken to the refrigerator. This step is important for tender, juicy chicken!
  • TO MAKE THE SAUCE: In a small bowl, combine 1/4 cup of the green onions (reserve the rest set aside) add garlic, hoisin sauce, peanut butter, ginger root, soy sauce, sesame oil, lemon juice and hot pepper sauce.
  • TO MAKE THE CHICKEN: Place chicken thighs in a 9x13 baking dish sprayed with Pam. Preheat oven to 375 degrees.
  • Spoon the sauce over the chicken evenly. Bake for 45 to 50 minutes, basting periodically, until the chicken is brown and juices run clear.
  • TO MAKE THE GARNISH: Combine the reserved onions, coriander and parsley, and mix well.
  • Remove from oven and sprinkle with the garnish, and serve with rice or noodles. Enjoy!

GRILLED THAI COCONUT CHICKEN THIGHS



Grilled Thai Coconut Chicken Thighs image

This is one of my fam's favorite dishes (my 8 yr old son, P1, loves it!) and it's super easy to make too. Lots of chopping, but I find that more therapeutic then shopping sometimes :) COOKING NOTE: Sometimes I hate to use the grill so this does well in the broiler too. Just use a baking sheet lined with foil topped with a non-coated cooling rack. Also fill bottom of pan with 1/2 cup of water to help cook evenly and keeps the meat juicy. Based a few times to get a nice thick, saucy coating.

Provided by MixnVixn

Categories     Chicken Thigh & Leg

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs chicken thighs, boneless, skinless, rinsed and patted dry
1 (16 ounce) can unsweetened coconut milk
1 cup hoisin sauce (I use Koon Chun brand)
1/2 cup water
1/4 cup red onion, chopped
2 garlic cloves, minced
1 tablespoon fresh gingerroot, grated (you can leave the skin on)
1 bunch green onion, chopped (white parts included, reserve some for garnish)
1 tablespoon fresh Thai basil, chopped
1/8 teaspoon garlic salt (or to taste)
1/2 teaspoon fresh cracked black pepper (or to taste)
2 teaspoons sesame oil

Steps:

  • Combined all prepared marinated items in a large Ziploc baggie along with chicken thighs. Seal baggie and massage marinade into the chicken well. Let set in frig for 1 hour to overnight. The longer they sit, the more flavor they will develop.
  • Preheat grill to reach med-high heat. Brush hot grill with olive oil so meat doe not stick. Strain off marinade into a small sauce pan, bring to a boil then lower heat to simmer until reduces to a thick consistency. Reserve half and use remaining as basting sauce during grilling process.
  • Grill chicken for about 12 minutes on each side, basting with marinade reduction often.
  • Remove from grill. top with reserved chopped green onion and serve reserved marinade reduction on side. I also like to serve mine with Green Sticky Rice and Orange Broccoli :).

Nutrition Facts : Calories 882.2, Fat 63.4, SaturatedFat 31.9, Cholesterol 193, Sodium 1227.9, Carbohydrate 35.6, Fiber 2.9, Sugar 18.6, Protein 44.5

THAI GRILLED CHICKEN THIGHS



Thai Grilled Chicken Thighs image

Sweet, spicy, tender, Thai-inspired grilled chicken thighs are always the life of the party at our annual family reunions. See for yourself ... Garnish with lime wedges and chopped cilantro if desired.

Provided by Soup Loving Nicole

Categories     Asian Recipes

Time 2h25m

Yield 6

Number Of Ingredients 10

2 pounds boneless, skinless chicken thighs
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons sherry
2 tablespoons brown sugar
2 tablespoons sweet chili sauce
1 tablespoon minced garlic
1 tablespoon Sriracha sauce
1 tablespoon sesame oil
1 teaspoon lemongrass paste

Steps:

  • Place chicken in a gallon-sized resealable plastic bag. Whisk together fish sauce, lime juice, sherry, brown sugar, chili sauce, minced garlic, Sriracha sauce, sesame oil, and lemongrass paste in a bowl and pour over chicken. Seal the bag and toss to coat. Refrigerate for at least 2 hours, but up to 8 hours for maximum flavor.
  • Preheat an outdoor grill to medium-high heat and lightly oil the grill. Remove chicken from marinade, discarding marinade.
  • Grill until chicken is no longer pink in the center and the juices run clear, about 12 minutes total, turning halfway through the cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a serving platter and let rest 5 minutes.

Nutrition Facts : Calories 292.5 calories, Carbohydrate 8.7 g, Cholesterol 85.1 mg, Fat 17.2 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 4.5 g, Sodium 659.1 mg, Sugar 6.4 g

THAI THIGHS



Thai Thighs image

Make and share this Thai Thighs recipe from Food.com.

Provided by Bergy

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs chicken legs or 2 lbs chicken thighs
1/3 cup green onion, minced
4 cloves garlic, minced
3 tablespoons hoisin sauce
2 tablespoons peanut butter
1 tablespoon fresh ginger, minced
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon fresh lemon juice
1 teaspoon hot pepper sauce
2 tablespoons fresh coriander, chopped

Steps:

  • In a bowl combine; green onions, garlic, hoisin, peanut butter, ginger, soy, sesame oil, lemon juice and hot pepper sauce.
  • Arrange chicken legs in an oven proof dish.
  • Spoon sauce over the chicken.
  • Bake in 375F degrees oven for 45-50 minutes or until golden brown and cooked.
  • Sprinkle with the chopped coriander.
  • Serve.

Tips:

  • Use a high-quality fish sauce. This is the key ingredient that gives Thai food its characteristic flavor. Look for a fish sauce that is made from anchovies and salt, and that has a clear, amber color.
  • Don't be afraid to use your hands. The best way to mix and shape the chicken thighs is with your hands. This will help you get a good feel for the texture of the meat and make sure that it is evenly coated with the marinade.
  • Let the chicken thighs marinate for at least 30 minutes. This will give the flavors time to penetrate the meat and make it more flavorful.
  • Cook the chicken thighs over medium heat. This will help prevent them from drying out. Cook the chicken until it is cooked through, but not overcooked. The internal temperature of the chicken should be 165 degrees Fahrenheit.
  • Serve the chicken thighs with your favorite dipping sauce. Some popular dipping sauces for Thai chicken include sweet chili sauce, peanut sauce, and cucumber sauce.

Conclusion:

This recipe for Bon Thai thighs is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken thighs are marinated in a flavorful mixture of fish sauce, garlic, ginger, and lemongrass, then grilled until cooked through. The result is a juicy and flavorful chicken dish that is sure to please everyone at the table.

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