Thai Chicken Thighs deliver the vibrant, balanced flavors of Thai food with minimal effort. Using bone-in, skin-on thighs ensures crispy skin and juicy meat. Your kitchen will smell amazing, and the result is incredibly satisfying.

Nothing beats a great Thai Chicken Thighs. Whether you're a fan of Chicken Thigh Recipes or want to try something from our Chicken Breast Recipes selection, keep scrolling!

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Why You’ll Love This Thai Chicken Thighs

• Explosive Flavor: The marinade does all the heavy lifting for you.
• Foolproof Texture: Chicken thighs stay moist and tender every time.
• Incredibly Versatile: Adapts to rice, salads, or lettuce wraps.
• Amazing Aroma: Your kitchen will smell like a Thai restaurant.

Ingredients & Tools

• 8 bone-in, skin-on chicken thighs
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup coconut aminos (or soy sauce)
• 2 tbsp fish sauce
• 2 tbsp honey or maple syrup
• 1 tbsp lime juice
• 1 tsp Sriracha or chili garlic sauce (adjust to taste)
• 1 tbsp avocado oil or another high-heat oil
• 1/4 cup cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)

Tools: A large bowl for marinating, a baking sheet, and a wire rack (highly recommended for maximum crispiness!).

Notes: Don’t skip the fish sauce—it adds deep umami flavor. Fresh ginger and garlic make a world of difference.

Nutrition (per serving)

Serves: 4 | Prep Time: 10 minutes (plus 30 minutes marinating) | Cook Time: 35 minutes | Total Time: 45 minutes (active)

Before You Start: Tips & Ingredient Notes

• Why bone-in, skin-on thighs? The bone helps conduct heat evenly, preventing the meat from drying out, while the skin renders and becomes a wonderfully crispy, flavorful treat. It’s a texture game-changer.
• Can I make it spicier or milder? Absolutely. The Sriracha is your dial for heat. Start with a teaspoon for a gentle warmth, or add a full tablespoon (or more!) if you like a real kick.
• What’s the deal with coconut aminos? It’s a fantastic, slightly sweeter, and less salty gluten-free alternative to soy sauce. If you use regular soy sauce, you might want to reduce the amount slightly and add a pinch more sweetener.
• Is the marinating time flexible? Yes, but there’s a sweet spot. 30 minutes is the minimum for flavor to penetrate, but you can marinate for up to 4 hours in the fridge. Any longer and the acid in the lime juice can start to toughen the meat.

How to Make Thai Chicken Thighs

Storage & Freshness Guide

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze in a sealed bag for up to 2 months.
• Reviving: Reheat in an air fryer or oven at 375°F for 5–7 minutes to restore crispiness.

Serving Suggestions

Complementary Dishes

• Jasmine Rice — The fluffy, slightly sticky grains are the perfect canvas to soak up all the delicious juices and sauce from the chicken.
• Quick-Pickled Cucumbers — Their bright, acidic crunch provides a refreshing contrast that cuts through the richness of the chicken beautifully.
• Stir-fried Bok Choy — A simple, garlicky green side adds a lovely vegetal note and makes the meal feel wonderfully complete.

Drinks

• A Crisp Lager — The clean, effervescent quality of a cold lager helps cleanse the palate between bites of the flavorful, umami-rich chicken.
• Lemongrass Ginger Iced Tea — A homemade herbal tea with these flavors echoes the Thai theme and offers a soothing, non-alcoholic option.

Something Sweet

• Mango with Sticky Rice — It’s the classic finale for a reason. The sweet, creamy mango and coconut-infused rice are a dreamy end to this meal.
• Coconut Ice Cream — A simple scoop of rich, creamy coconut ice cream provides a cool, sweet finish that complements the meal’s flavors perfectly.

Top Mistakes to Avoid

• Mistake: Not patting the chicken dry. Any moisture on the skin will steam first, preventing it from getting truly crispy and golden brown. A quick pat-down is a non-negotiable step for perfect skin.
• Mistake: Skipping the wire rack. I’ve messed this up before too, thinking it wasn’t a big deal. Cooking the thighs directly on the pan means the bottom steams in the rendered fat, resulting in soggy skin on one side. The rack is a game-changer.
• Mistake: Pouring the raw marinade over the cooked chicken. The marinade that touched the raw chicken must be boiled for at least two minutes before you use it as a sauce to kill any potential bacteria. It’s a simple but crucial food safety step.
• Mistake: Crowding the pan. If the thighs are too close together, they’ll steam each other instead of roasting. Giving them space ensures hot air can circulate properly for an all-over crisp.

Expert Tips

• Tip: Get under the skin. When you’re marinating, gently loosen the skin from the meat with your fingers and rub some of the marinade directly onto the flesh. This infuses flavor right into the meat, not just on the surface.
• Tip: Use an instant-read thermometer. Guessing if chicken is done is a recipe for either dry meat or a safety hazard. A thermometer takes the guesswork out and guarantees perfectly cooked, juicy chicken every single time.
• Tip: Let the chicken come to room temp. Take the chicken out of the fridge about 20 minutes before it goes in the oven. Cooking it cold can cause the meat to seize up and cook unevenly.
• Tip: Don’t skip the rest. I know it’s tempting to dig right in, but letting the chicken rest for five minutes allows the muscle fibers to relax and reabsorb all their juices. If you cut in immediately, those precious juices will just run out onto the plate.

FAQs

Can I use chicken breasts instead?
You can, but the result will be very different. Chicken breasts are much leaner and can dry out quickly, especially with the high oven heat needed to crisp skin. If you do use them, opt for bone-in, skin-on breasts and keep a very close eye on the internal temperature, pulling them at 160°F as they will continue to cook while resting. Honestly, thighs are highly recommended for their foolproof juiciness.

How should I store and reheat leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. The best way to reheat it while preserving the crispy skin is in an air fryer or a conventional oven at 375°F for about 5-7 minutes. The microwave will work in a pinch but will make the skin soft and rubbery.

Is this recipe gluten-free?
Yes, as written it is! By using coconut aminos instead of traditional soy sauce (which contains wheat), and ensuring your fish sauce and Sriracha are gluten-free brands, this dish is completely safe for a gluten-free diet. Always double-check your specific brand labels to be sure.

Can I make this on the grill?
Absolutely, and it’s fantastic! Prepare the chicken the same way. Then, preheat your grill to medium-high heat. Place the thighs skin-side down over indirect heat, cover, and grill for about 25-30 minutes, flipping once, until the internal temperature reaches 165°F. You’ll get a wonderful smoky flavor and beautifully crispy skin.

My marinade is burning in the oven. What did I do wrong?
This usually happens if there’s too much sugar (honey) in the marinade left on the surface of the chicken. The trick is to let the excess marinade drip off thoroughly before placing the chicken on the rack. If you notice it browning too quickly, you can tent the chicken loosely with foil for the remainder of the cooking time.