Description
Savory Thai chicken promises a zesty journey through Bangkok’s street flavors. Fragrant herbs, spicy chili, and tender meat create an irresistible culinary experience you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1.5 pounds chicken tenderloins, breasts, or thighs
Glaze and Sauce:
- 0.75 cup sweet chili sauce
- 0.33 cup low sodium soy sauce
- 0.25 cup brown sugar
- 2 tablespoons sriracha
- 3 teaspoons minced garlic
- 0.25 cup rice vinegar
- 3 tablespoons fish sauce
- 1 tablespoon lemongrass paste
- 1 tablespoon fresh-squeezed lime juice
- 2 tablespoons sesame oil or toasted sesame oil
Pickled Vegetables:
- 0.5 cup rice vinegar
- 0.5 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons minced garlic
- 0.5 cup shredded carrots
- 0.5 cucumber, sliced or shaved into ribbons
Instructions
- Prepare the pickled vegetables by thoroughly mixing all ingredients in a sealed container, ensuring even distribution. Place in the refrigerator to marinate and develop flavors for a minimum of one hour or up to an entire night.
- Create the glaze by whisking ingredients in a medium mixing bowl until smooth and well-combined. Separate the glaze into two equal portions, setting one half aside for later use.
- Transfer the remaining glaze to a saucepan and heat until it reaches a rolling boil. Reduce heat and simmer for approximately five minutes, allowing the mixture to reduce and thicken. Remove from heat and let it cool while preparing the chicken.
- For stovetop preparation, pour the reserved glaze over the chicken in a skillet. Cook on medium heat, turning pieces occasionally to ensure even coating and thorough cooking. Depending on chicken thickness, this process will take 10-16 minutes total.
- If using a grill, coat the chicken with reserved glaze and refrigerate for half an hour to enhance flavor absorption. Preheat the grill to medium-low temperature and lightly oil the grates to prevent sticking.
- Carefully place marinated chicken on the grill using tongs, discarding any excess marinade. Grill each side for 5-8 minutes, adjusting time based on chicken piece thickness and ensuring complete cooking.
- Plate the chicken by drizzling the thickened glaze on top. Accompany with steamed white rice and the prepared pickled vegetables for a complete, flavorful meal.
Notes
- Pickle your veggies ahead of time for maximum flavor infusion, allowing at least one hour of chilling or overnight for deeper taste profiles.
- Split the glaze strategically: half for thickening in the saucepan and half reserved for coating chicken during cooking.
- Choose between stovetop or grill methods based on your kitchen setup and preference, ensuring chicken reaches proper internal temperature.
- Marinate chicken briefly in reserved glaze to enhance tenderness and develop complex flavor layers before cooking.
- Control heat carefully during cooking to prevent burning while achieving caramelized glaze and perfectly cooked chicken.
- Serve immediately with white rice and pickled vegetables for a complete, restaurant-quality Thai-inspired meal experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg