Description
Succulent Thai chicken delivers a perfect balance of sweet and spicy flavors from Southeast Asia. Marinated in a zesty blend of honey, chili, and aromatic herbs, this dish promises a culinary adventure you’ll savor with every delicious bite.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds chicken tenderloins, breasts, or thighs
Sauce and Glaze Ingredients:
- 0.75 cup sweet chili sauce
- 0.33 cup low sodium soy sauce
- 0.25 cup brown sugar
- 2 tablespoons sriracha
- 3 tablespoons fish sauce
- 2 tablespoons sesame oil or toasted sesame oil
- 0.25 cup rice vinegar
- 1 tablespoon lemongrass paste
- 1 tablespoon fresh-squeezed lime juice (about 1 lime)
Seasoning and Pickled Vegetable Ingredients:
- 3 teaspoons minced garlic
- 0.5 cup rice vinegar
- 0.5 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon crushed red pepper flakes
- 0.5 cup shredded carrots
- 0.5 cucumber, sliced or shaved into ribbons
Instructions
- Craft a tangy pickle mixture by combining white vinegar, kosher salt, granulated sugar, red chili flakes, minced garlic, julienned carrots, and thinly sliced cucumber in a glass jar. Seal and vigorously shake to distribute ingredients evenly, then refrigerate for a minimum of 60 minutes to allow flavors to meld.
- Prepare the vibrant glaze by whisking together Thai sweet chili sauce, low-sodium soy sauce, dark brown sugar, sriracha hot sauce, crushed garlic cloves, unseasoned rice vinegar, premium fish sauce, lemongrass paste, fresh lime juice, and toasted sesame oil in a saucepan. Bring the mixture to a gentle boil, stirring continuously until it reduces and thickens to a glossy consistency.
- For stovetop preparation, heat a large cast-iron skillet over medium-high heat. Add chicken pieces and pour half of the prepared glaze over the meat. Cook for 6-9 minutes per side, ensuring internal temperature reaches 165°F (74°C), and baste periodically with remaining glaze.
- Alternatively, for grilling, marinate chicken in half of the glaze for 30-45 minutes at room temperature. Preheat grill to medium-high heat (375-400°F or 190-204°C). Grill chicken for 5-7 minutes per side, brushing with additional glaze during the final minutes of cooking.
- Plate the beautifully glazed chicken atop steamed jasmine rice, garnish with chilled pickled vegetables, and optionally sprinkle with chopped fresh cilantro or green onions for added freshness.
Notes
- Pickled veggies add a tangy, crunchy contrast to the sweet and spicy chicken, elevating the dish’s flavor profile.
- Homemade glaze creates a complex blend of sweet, spicy, and umami notes that coat the chicken perfectly.
- Versatile cooking methods allow flexibility for stovetop or grill preparation, making this recipe adaptable to different kitchen setups.
- Marinating infuses deep flavors into the chicken, ensuring every bite is packed with delicious Thai-inspired seasonings.
- Fresh ingredients and quick preparation make this recipe a go-to for weeknight dinners or weekend gatherings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Sugar: 14g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg