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Thai grilled chicken on cilantro rice with pickled red onions on a gold round plate with brown chopsticks on a wooden table with a side of pickled vegetables in a small plate.

Thai Grilled Chicken

mint dipping sauce, spicy pickled vegetables

STARS

Succulent chicken thighs marinated in Thai spices, grilled and served on top of cilantro rice.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  24 hours
Active Time:  30 minutes
Ingredients

Spicy Pickles

  • 1 cup rice wine vinegar
  • ¼ cup honey
  • 1 teaspoon sesame oil 
  • 2 teaspoons fish sauce
  • 1 teaspoon sriracha
  • 2 fresno chiles, sliced thinly
  • 1 red onion, sliced thinly
  • 2 carrots, cut into thin slices on the bias
  • 1 baby cucumber, sliced thinly

Thai Marinade

  • 1 garlic clove
  • ¼ cup cilantro
  • 2 tablespoons brown sugar
  • 1 teaspoon ground white pepper
  • 1 teaspoon coriander
  • 1 stalk lemongrass, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce

Chicken

  • 4 boneless, skin-on chicken thighs

Cilantro Rice

  • 2 cups white rice
  • ½ cup chopped cilantro
  • Salt and pepper

Sauce

  • 2 tablespoons fish sauce
  • 1 tablespoon white sugar
  • 1 lime, juiced
  • 1 teaspoon sambal oelek
  • 2 tablespoons mae ploy sauce
  • 2 teaspoon tamari
  • 2 tablespoons chopped mint
  • ¼ cup water
Directions
1
Make the pickles: In a bowl, combine the vinegar, honey, sesame oil, fish sauce and sriracha, whisking until the honey is dissolved. Fold in the sliced vegetables until fully coated, adding more vinegar to cover fully. Marinate for 24 hours before using. 
2
Blend all of the marinade ingredients in a blender until smooth. Coat the chicken in the marinade and marinate overnight or for at least 4 hours. 
3
Preheat the oven to 350°F. 
4
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Dice the chicken. 
5
Place the rice, 4 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low, cover, and cook for about 20 minutes, until tender. Stir in the cilantro. Season with salt and pepper.
6
In a small bowl, whisk together the sauce ingredients until the sugar is dissolved. 
7
To serve, divide the rice between bowls. Top with chicken and spicy pickles and drizzle with sauce.

Thai Grilled Chicken

mint dipping sauce, spicy pickled vegetables

STARS

Succulent chicken thighs marinated in Thai spices, grilled and served on top of cilantro rice.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  24 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Spicy Pickles

  • 1 cup rice wine vinegar
  • ¼ cup honey
  • 1 teaspoon sesame oil 
  • 2 teaspoons fish sauce
  • 1 teaspoon sriracha
  • 2 fresno chiles, sliced thinly
  • 1 red onion, sliced thinly
  • 2 carrots, cut into thin slices on the bias
  • 1 baby cucumber, sliced thinly

Thai Marinade

  • 1 garlic clove
  • ¼ cup cilantro
  • 2 tablespoons brown sugar
  • 1 teaspoon ground white pepper
  • 1 teaspoon coriander
  • 1 stalk lemongrass, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce

Chicken

  • 4 boneless, skin-on chicken thighs

Cilantro Rice

  • 2 cups white rice
  • ½ cup chopped cilantro
  • Salt and pepper

Sauce

  • 2 tablespoons fish sauce
  • 1 tablespoon white sugar
  • 1 lime, juiced
  • 1 teaspoon sambal oelek
  • 2 tablespoons mae ploy sauce
  • 2 teaspoon tamari
  • 2 tablespoons chopped mint
  • ¼ cup water

Directions

1
Make the pickles: In a bowl, combine the vinegar, honey, sesame oil, fish sauce and sriracha, whisking until the honey is dissolved. Fold in the sliced vegetables until fully coated, adding more vinegar to cover fully. Marinate for 24 hours before using. 
2
Blend all of the marinade ingredients in a blender until smooth. Coat the chicken in the marinade and marinate overnight or for at least 4 hours. 
3
Preheat the oven to 350°F. 
4
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Dice the chicken. 
5
Place the rice, 4 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low, cover, and cook for about 20 minutes, until tender. Stir in the cilantro. Season with salt and pepper.
6
In a small bowl, whisk together the sauce ingredients until the sugar is dissolved. 
7
To serve, divide the rice between bowls. Top with chicken and spicy pickles and drizzle with sauce.