Thai-Glazed Chicken Thighs Recipe!
I think like everyone out there, our family struggles with keeping meals exciting. In fact, one of my daughters’ biggest complaints is that meals can get really repetitive. So, if you’re raising your hand in camaraderie and thinking ‘same’, well, you’ve come to the right place. You need these scrumptious Thai-glazed chicken thighs in your life.
Chicken thighs are delicious, simply because they’re juicy and don’t get dry. That makes them more flavourful. Not to mention, the fact that they are more inexpensive than their white meat counterpart is a plus. If you’re looking for Asian or Latin-inspired dishes or other cuisines, check our recipe section.
Things You Will Need for Marinade:
- 1/2 cup of Thai chili sauce
- 4 tbsp of Soy Sauce or Bragg’s Liquid Soy Seasoning
- 4 cloves of garlic
- 1 lime for the marinade
- 1 lime
- 1 tbsp of agave
- 1 tbsp of sriracha
- 1 tbsp of parsley
- 1 tbsp of adobo
- 1 tsp of pepper
- 1 tsp of ginger powder
- 1 tsp of onion powder
- 1 tsp of garlic powder
This is enough for about 4-5 chicken thighs, if you are making more than 5 thighs at a time, double the recipe. Make sure to taste the marinade as you go so you know it is to your liking.
For Boneless Chicken Thighs:
- Steamed White Rice to serve
- Green Onions (to taste)
- Peanuts (to taste)
- 1 lime for serving
- 2 tsp of olive oil
Grab an oven-safe pan or skillet, you will be searing the chicken thighs for about 4 minutes before you bake them to bring out that delicious glaze.
Make the Marinade!
First, pre-heat the oven to 350 degrees. Start by pouring in the 1/2 Thai-chili sauce, then proceed to add the 1 tbsp of soy sauce of your choice. Add garlic to marinade, either whole or minced. Cut a lime in half and squeeze all the juice from both halves into the marinade. Add a tbsp of agave syrup into the bowl. Don’t forget the heat and add 1 tbsp of sriracha to the mix. Add all spices to the marinade and whisk until it is completely mixed. It’s ready!
Marinade, Sear It Up and Bake!
Add the chicken to the marinade. Let it marinate for 30 minutes to an hour. Once it is marinated, add 2 tsp of olive oil into pan and sear chicken for 3-5 minutes on each side until it chars. Place chicken in oven-safe skillet and into the oven and bake for about 15 to 20 minutes and until the chicken is no longer pink and a glaze is visible.
While it is baking, finely chop up green onions and peanuts. Chop the lime into wedges. You will need this for serving!
Scrumptious Boneless Thai-Glazed Chicken Thighs
Darasak is Thai, and he was feeling a bit nostalgic and decided to turn our boring chicken thighs into something tantalizing. These chicken thighs are sweet, spicy, and tangy. With a touch of peanuts and ginger, it doesn’t get better than this. You have to try it!
Marinade
- 1 tbsp Thai chili sauce
- 4 tbsp Soy Sauce or Bragg's Liquid Soy Seasoning
- 4 cloves garlic
- 1 lime
- 1 tbsp agave
- 1 tbsp sriracha
- 1 tbsp parsley
- 1 tsp pepper
- 1 tsp adobo
- 1 tsp ginger powder
- 1 tsp onion powder
- 1 tsp garlic powder
Chicken
- 1 pot steamed white rice (to serve)
- green onions (to serve)
- lime wedges (to serve)
- 2 tsp olive oil
-
First, pre-heat the oven to 350 degrees.
-
Start by pouring in the 1/2 Thai-chili sauce, then proceed to add the 1 tbsp of soy sauce of your choice.
-
Add garlic to marinade, either whole or minced.
-
Cut a lime in half and squeeze all the juice from both halves into the marinade.
-
Add a tbsp of agave syrup into the bowl.
- Don’t forget the heat and add 1 tbsp of sriracha to the mix.
- Add all spices to the marinade and whisk until it is completely mixed. It’s ready!
-
Set aside some sauce for serving.
- Add the chicken to the marinade.
- Let it marinate for 30 minutes to an hour.
- Once it is marinated, add 2 tsp of olive oil into pan and sear chicken for 3-5 minutes on each side until it chars.
- Place chicken in oven-safe skillet and into the oven and bake for about 15 to 20 minutes and until the chicken is no longer pink and a glaze is visible.
- While it is baking, finely chop up green onions and peanuts. Chop the lime into wedges. You will need this for serving!
- Once the chicken is cooked, it’s time for the finishing touches. Add chopped green onions and peanuts on top of the chicken. The glaze is nice and sticky so it will stick and be ready to eat.
- Place a portion of steamed white rice, top it with 1 or 2 chicken thighs and use your fork to cut the chicken. If using chopsticks, cut the chicken thighs before placing it on top of the rice.
- Drizzle with leftover sauce, squeeze the lime on top and enjoy!
Get Ready to Serve!
Once the chicken is cooked, it’s time for the finishing touches. Add chopped green onions and peanuts on top of the chicken. You can add as much or as little as you’d like. You can also chop as thick and course as you prefer as well. The glaze is nice and sticky so it will stick and be ready to eat.
Serve and Enjoy!
Place a portion of steamed white rice, top it with 1 or 2 chicken thighs and use your fork to cut the chicken. If using chopsticks, cut the chicken thighs before placing it on top of the rice. Drizzle with leftover sauce, squeeze the lime on top and enjoy!
This Thai-glazed chicken thighs recipe is a family favourite. Everybody cleans their plate and I have to admit, it’s pretty dang delicious. Check out our best kitchen recipes if you’re looking for more inspo! Oh, and keep an eye on my Instagram, I’ll be sharing teasers of new recipes there. Drop me a line for recommendations!
Have you ever tried Thai-glazed chicken thighs?
Let me know if you try this, til then–cheers m’deres!
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