I’m always trying to think up of new ways to grill chicken. Chicken is such a healthful protein, but it can get boring pretty quickly if you don’t switch it up. This is a super simple, low calorie, and, most importantly, flavorful way to switch up your chicken dinner this week.
This marinade comes together in minutes. Like many of my recipes, if you have a small food processor, you can whip this together easy breasy. If not, it only takes a couple more minutes to chop up the ginger, garlic, jalapeño, and cilantro.
This chicken is majorly bursting with flavor. Because of the Thai flavors, I recommend pairing this with jasmine rice or pad Thai noodles. Great vegetables would be grilled peppers, steamed broccoli, or sautéed green beans. And that’s it! Easy dinner that you can have on the table within half an hour… and a little cheat ~ I call for marinating the chicken for an hour, but I was in a rush when I made this and only marinated it for probably 5 minutes! It still turned out awesome and loaded with flavor!
Enjoy!
Ginger Lime Thai Grilled Chicken Thighs
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Grill, Thai
Ingredients
2 pounds skin-on, bone-in chicken thighs
½ cup cilantro
6 garlic cloves
1” ginger
1 jalapeño, chopped
1 lime, zested & juiced
2 TBs Thai sweet chili sauce
1 TB rice wine vinegar
1 TB sriracha
1 TB honey
Instructions
Place the cilantro, garlic, ginger, and lime zest in a food processor and process until finely chopped. Add the lime juice, sweet chili sauce, rice wine vinegar, sriracha, honey, and jalapeño and pulse until thoroughly combined. Place in a large bowl or gallon zip lock bag. And the chicken and mix together with a spoon or your hands. Let marinate at room temperature for 45 minutes or overnight in the refrigerator.
When ready, preheat your grill, maintaining a temperature between 350°F and 400°F ~ you may need to open the lid periodically to keep the temperature within range. Over a low flame, place the chicken skin side down and cook covered for 5 to 7 minutes, or until the skin is crispy ~ move the chicken around as needed to avoid pieces getting overcooked in hot spots.
Flip over the chicken and pour the remaining marinade over the chicken. Cook until an internal temperature reaches 165°F ~ about 7 to 10 more minutes.
Remove from the grill and let rest for 5 minutes before serving. Serve with your favorite sides or with white rice and veggie.
Enjoy!
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