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Spicy Grilled Thai Chicken

plate

Yield

Makes 4-6 servings

prep

Prep Time

5 minutes

cook

Cook Time

20 minutes

kikkoman products used:

ingredients

2 lbs. boneless chicken thighs
⅓ cup fresh cilantro, chopped
1 Tablespoon ginger, minced
1 Tablespoongarlic, minced
2 TablespoonKikkoman® Soy Sauce
1 ½Tablespoon fish sauce
4 Tablespoonolive oil, divided
1 ½ Tablespoonbrown sugar
2 chili peppers, diced finely
3 bell peppers, cut into quarters
¼ teaspoon salt and pepper

directions

  1. In a small bowl, whisk together cilantro, ginger, garlic, soy sauce, fish sauce, 2 tablespoons olive oil, brown sugar, and chili peppers. Place the raw chicken into a re-sealable plastic bag and then pour on the marinade mixture. Let marinate for at least 3 hours or overnight.
  2. Preheat your grill to medium high heat and once hot, grill the chicken until the internal temperature reaches at least 165°F, flipping every 4-5 minutes.
  3. While your chicken is grilling brush your peppers with remaining olive oil and season with salt and pepper. Place peppers on the grill, allowing them to heat through and get some nice grill marks (3-5 minutes on each side).
  4. Serve the cooked chicken over grilled peppers.

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

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