Best 13 Thai Thighs Recipes

THAI-INSPIRED GRILLED CHICKEN THIGHS

Steps:

• Whisk soy sauce, fish sauce, brown sugar, cilantro, sesame oil, ginger, Sriracha, garlic, lime juice, and lemongrass paste together in a bowl.
• Put chicken thighs in a resealable plastic bag, pour marinade over chicken, and marinate for 2 hours or overnight for an even better flavor.
• Preheat the grill to medium-high heat and oil the grate.
• Remove chicken thighs from marinade, discarding marinade.
• Grill chicken thighs until they are no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from grill and allow to rest for a few minutes before serving.

THAI GRILLED CHICKEN THIGHS

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.

THAI CHICKEN THIGHS

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.

CROCK POT THAI CHICKEN THIGHS

Steps:

• Put all ingredients in crock pot on low for 6-8 hours.
• Garnish with cilantro, scallions, and peanuts.
• Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).

THAI CHICKEN THIGHS

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.

THAI THIGHS

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.

THAI COCONUT GRILLED CHICKEN THIGHS

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 a minimum of 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 :).

THAI THIGHS

Steps:

• Place salsa, chili sauce, peanut sauce, juice, fish sauce, scallions and ginger in a bowl – mix thoroughly.
• Chill this mixture for 30 minutes, then taste and adjust spice/heat to taste.
• Place this mixture and the thighs in a gallon freezer bag or a covered plastic container.
• Shake well to thoroughly coat thighs and marinate overnight in fridge, turning once or twice.
• Dump the whole shootin’ match in ye olde crocke potte and cook on low setting for about 7 hours or till chicken is cooked thoroughly.
• Carefully remove chicken to a pre-warmed serving dish.
• Taste sauce again and adjust seasonings to taste.
• Place cashews in plastic baggie and bash ‘em with a kitchen hammer/mallet.
• Serve chicken with sauce poured over and garnish with bashed cashews and chopped cilantro/parsley.

THAI CHICKEN THIGHS

Steps:

• Combine first 9 ingredients in processor. Purée mixture until smooth. Transfer to large shallow baking dish. Add chicken thighs and turn to coat. Cover and refrigerate overnight, turning chicken occasionally.
• Preheat oven to 350°F. Bake chicken until cooked through, about 1 hour 15 minutes. Transfer chicken to platter. Garnish with chopped cilantro.

BONNIE'S THAI THIGHS

Steps:

• 1. 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.
• 2. 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!
• 3. 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.
• 4. TO MAKE THE CHICKEN: Place chicken thighs in a 9x13 baking dish sprayed with Pam. Preheat oven to 375 degrees.
• 5. Spoon the sauce over the chicken evenly. Bake for 45 to 50 minutes, basting periodically, until the chicken is brown and juices run clear.
• 6. TO MAKE THE GARNISH: Combine the reserved onions, coriander and parsley, and mix well.
• 7. Remove from oven and sprinkle with the garnish, and serve with rice or noodles. Enjoy!

GRILLED THAI THIGHS

Steps:

• Combine all ingredients in a ziploc bag and marinate overnight in refrigerator.
• Grill.
• Alternatively can cook in oven. Preheat oven to 350 degrees. Cook 20 minutes. Turn over thighs. Cook an additional 25 minutes. Turn off oven can leave in an additional ten minutes if needed.

THAI GRILLED CHICKEN THIGHS

Steps:

• Combine all ingredients except chicken in a bowl. Mix thoroughly. Add chicken and leave to marinate at least one hour, preferably longer. Grill chicken on the BBQ, hotplate or in the griller until golden brown and cooked through.

PRESSURE COOKER THAI CHICKEN THIGHS RECIPE - (4.3/5)

Steps:

• Add 1 tablespoon oil to the pressure cooker pot, select browning. When oil is hot, brown the meat in small batches, do not crowd the pot. Set the browned chicken on a platter. When all the chicken is browned, add chicken broth, peanut butter, soy sauce, cilantro, lime juice, red pepper and ginger. Stir to combine. Add the browned chicken to the pot, along with any juices that have collected on the platter. Cover pot and lock lid in place. Select High Pressure and 9 minutes cook time. It will take about 10 minutes to reach high pressure. After 9 minutes cook time, turn off pressure cooker and use a quick pressure release. Remove chicken thighs from the pot leaving the sauce. In a small bowl, dissolve cornstarch in 2 tablespoons water. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly. After sauce thickens, add chicken thighs and coat with the sauce. Serve garnished with chopped peanuts and green onions.