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Grilled Thai Chicken Thighs

Image for Grilled Thai Chicken Thighs
plate

Yield

4 to 6 servings

prep

Prep Time

20 minutes

cook

Cook Time

6 minutes

kikkoman products used:

ingredients

Thai Marinade
½ cup Kikkoman® Teriyaki Marinade & Sauce
½ cup water
¼ cup brown sugar
¼ cup Kikkoman® Rice Vinegar
3 tablespoons lime juice
1 tablespoon Chili-Garlic Sauce
1 tablespoon grated fresh ginger
1 tablespoon cornstarch
2 tablespoons fresh basil, coarsely chopped
1 tablespoon fresh mint, coarsely chopped

8 bone-in chicken thighs
Torn fresh basil and mint leaves (for garnishing)

directions

  1. Stir together all Thai Marinade ingredients in a medium saucepan. Bring to a simmer over medium-low heat, stirring frequently. Remove from heat and let cool; stir in herbs. Set aside 1/4 cup mixture in a covered container in the refrigerator.
  2. Place chicken and remaining Thai Marinade in a large resealable bag and seal well; refrigerate for several hours or for up to 2 days.
  3. When ready to grill, allow reserved marinade to come to room temperature. Remove chicken from bag and discard marinade in bag. Cook on a well-oiled grill over medium heat for 3 to 4 minutes. Turn when nicely grill marked and cook over medium-low heat for another 8 to 10 minutes or until chicken is cooked through. Remove from grill to a platter and drizzle with reserved marinade. Garnish with basil and mint, if desired.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE