Thai Grilled Chicken Thighs
Servings: 6 thighs
Calories: 206 kcal
Thai Grilled Chicken (Gai Yang) is a popular Thai street food. This Thai barbecue chicken recipe uses chicken thighs, which are meaty and perfect for cooking in the Instant Pot, because they stay moist. Finishing on the grill and glazing with Thai sweet chili sauce gives the chicken a spicy-sweet barbecue flavor that’s irresistible! The Thai Chicken thighs are made in the Instant Pot and finished on the grill. [Grill-only instructions also included.]
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Ingredients
- 2 Tbsp soy sauce
- 1 Tbsp Thai black soy sauce or kecap manis
- 2 tablespoon fish sauce
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1 teaspoon white pepper
- 2 tablespoon brown sugar
- 2 tablespoon garlic minced
- 2 tablespoon cilantro (stems, packed) chopped fine
- 6 chicken thighs bone-in
- 1 tablespoon Thai sweet chili sauce
- green onions thinkly sliced, for garnish
- cilantro leaves chopped, for garnish
Instructions
Instant Pot Instructions
- For the marinade, whisk together soy sauce, sweet dark soy sauce, fish sauce, lemon juice, lime juice, white pepper, brown sugar, garlic, and cilantro stems in a medium bowl.
- Place chicken thighs in a large bowl and pour in the marinade. Marinate for at least 30 minutes, preferably 4 hours to overnight.
- Transfer chicken and marinade to the Instant Pot inner pot.
- Pressure cook for 9 minutes on High Pressure.
- Do a quick release of pressure (QR). [Read More: The Different Pressure Release Methods]
- Using a slotted spoon or tongs, transfer chicken from Instant Pot to a large bowl. Empty cooking liquid into the same bowl.
- Let the chicken thighs sit in the juices while you prepare your grill.
- Preheat the grill to 350 degrees Fahrenheit.
- Grill chicken for just enough time to get sear marks on both sides, and to give it a grilled look and flavor, about 4 minutes per side.
- Transfer grilled chicken to a serving dish and immediately baste both sides with Thai sweet chili sauce using a basting brush.
- Sprinkle with green onions and chopped cilantro.
Grill Instructions
- For the marinade, whisk together soy sauce, sweet dark soy sauce, fish sauce, lemon juice, lime juice, white pepper, brown sugar, garlic, and cilantro stems in a medium bowl.
- Place chicken thighs in a large bowl and pour in the marinade. Marinate for at least 30 minutes, preferably 4 hours to overnight.
- Preheat grill to medium-high temperature (400 degrees Fahrenheit).
- Remove chicken from marinade and discard marinade.
- Grill chicken for until internal temperature reads 165 degrees Fahrenheit, flipping the chicken every 5 minutes, for a total of about 20 minutes.
- Transfer grilled chicken to a serving dish and immediately baste both sides with Thai sweet chili sauce.
- Sprinkle with green onions and chopped cilantro.
Notes
- Prep time does not include marination time.
- If you're not planning on grilling or broiling the chicken, you can increase the pressure cooking time by a couple of minutes, and do a Natural Pressure Release (NPR).
Nutrition
Serving: 1 chicken thigh | Calories: 206 kcal | Carbohydrates: 9 g | Protein: 28 g | Fat: 6 g | Saturated Fat: 1 g | Cholesterol: 119 mg | Sodium: 782 mg | Sugar: 7 g
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