Are you tired of the same old weeknight dinner routine? Spice up your meals with these 20 mouth-watering Thai-inspired chicken thigh recipes that are sure to become family favorites. From stir-fries and curries to skewers and salads, we’ve got you covered.
Thai cuisine is known for its bold flavors, aromas, and spices, making it the perfect inspiration for a weeknight dinner. Whether you’re in the mood for something classic like Thai Basil Chicken Thigh Stir-Fry or adventurous like Grilled Thai Lemongrass Chicken Thighs, we’ve got a recipe to satisfy your cravings.
In this article, we’ll take you on a culinary journey through Thailand’s most popular dishes, all adapted for your convenience. From the spicy and sour flavors of Thai Red Curry Braised Chicken Thighs to the sweet and sticky notes of Sticky Thai Chicken Thighs with Garlic and Honey, every recipe is guaranteed to tantalize your taste buds and leave you wanting more.
Thai Basil Chicken Thigh Stir-Fry
This flavorful stir-fry combines tender chicken thighs with aromatic Thai basil, crunchy bell peppers, and savory soy sauce. A quick and easy recipe perfect for a weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 medium bell pepper, sliced
– 1/4 cup Thai basil leaves, chopped
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat the oil in a wok or large skillet over high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from the pan.
3. Add bell pepper and garlic; stir-fry for 2-3 minutes.
4. Add cooked chicken back into the pan with Thai basil, soy sauce, and oyster sauce (if using). Stir-fry for an additional 1-2 minutes.
5. Season with salt and pepper to taste.
6. Serve immediately over rice or noodles.
Cooking Time: 12-15 minutes
Crispy Thai Chicken Thighs with Sweet Chili Glaze
Elevate your dinner game with this flavorful and aromatic recipe that combines crispy chicken thighs with a sweet and spicy glaze. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1 cup cornstarch
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup sweet chili sauce
– 1 tablespoon honey
– 1 tablespoon soy sauce
– 1 teaspoon rice vinegar
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together cornstarch, garlic, and ginger.
3. Dredge chicken thighs in the cornstarch mixture, shaking off excess.
4. Heat oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side, or until crispy and cooked through.
5. In a small bowl, whisk together sweet chili sauce, honey, soy sauce, and rice vinegar.
6. Brush the glaze over the chicken thighs during the last 2 minutes of cooking.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Thai Coconut Curry Chicken Thighs
A flavorful and aromatic dish that combines the richness of coconut milk with the spicy kick of Thai red curry paste, all wrapped up in tender chicken thighs.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons Thai red curry paste
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 1 tablespoon fish sauce (optional)
– 1 teaspoon brown sugar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add chicken and cook until browned on both sides, about 5-7 minutes. Remove from heat.
3. In the same skillet, add curry paste and cook for 1 minute, stirring constantly.
4. Add onion and garlic; cook until softened, about 2-3 minutes.
5. Stir in coconut milk, chicken broth, fish sauce (if using), and brown sugar. Bring to a simmer.
6. Add chicken back into the skillet and spoon some of the curry sauce over the top.
7. Transfer to a baking dish and bake for 25-30 minutes or until cooked through.
Cooking Time: 35-40 minutes
Grilled Thai Lemongrass Chicken Thighs
Succulent chicken thighs infused with the aromatic flavors of Thailand – a perfect combination of sweet, sour, and spicy. This recipe is quick, easy, and packed with flavor.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1/4 cup Thai red curry paste
– 2 stalks lemongrass, bruised and chopped
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– 1 tablespoon brown sugar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a blender or food processor, combine curry paste, lemongrass, garlic, fish sauce, lime juice, brown sugar, ginger, and red pepper flakes (if using). Blend until smooth.
3. Place chicken thighs in a large bowl and brush the lemongrass mixture evenly over both sides.
4. Season with salt and black pepper to taste.
5. Grill chicken for 6-8 minutes per side, or until cooked through.
6. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 12-15 minutes
Thai Peanut Chicken Thigh Skewers
Experience the bold flavors of Thailand with these easy-to-make skewers, perfect for a quick weeknight dinner or outdoor gathering. Succulent chicken thighs are marinated in a creamy peanut sauce, then grilled to perfection.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 1/2 cup creamy natural peanut butter
– 1/4 cup soy sauce
– 2 tablespoons honey
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 teaspoon red pepper flakes (optional)
– 1/4 cup chopped fresh cilantro (for garnish)
Instructions:
1. Preheat grill to medium-high heat.
2. In a blender or food processor, combine peanut butter, soy sauce, honey, garlic, and ginger. Blend until smooth.
3. Thread chicken thighs onto skewers.
4. Brush chicken with peanut sauce mixture, leaving a small border around each piece.
5. Grill for 8-10 minutes per side, or until cooked through.
6. Garnish with cilantro. Serve hot.
Cooking Time: 16-20 minutes
Spicy Thai Chicken Thigh Larb Salad
This spicy salad is a twist on the classic Laab chicken dish, with juicy chicken thighs and crunchy vegetables tossed in a bold Thai-inspired sauce. Perfect for a quick weeknight dinner or a flavorful meal prep option.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Thai red curry paste
– 1/4 cup chopped cilantro
– 1/4 cup chopped scallions
– 1/4 cup toasted peanuts
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lime juice
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together oil, onion, garlic, ginger, curry paste, and salt. Brush the mixture evenly onto both sides of the chicken thighs.
3. Bake for 25-30 minutes or until cooked through. Let cool to room temperature.
4. In a large bowl, combine cooled chicken, cilantro, scallions, peanuts, lime juice, and pepper. Toss gently to combine.
5. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: 25-30 minutes
Thai Green Curry Chicken Thighs with Vegetables
A flavorful and aromatic Thai-inspired dish that combines the richness of green curry paste with the tender juiciness of chicken thighs, all wrapped up in a medley of colorful vegetables. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon Thai green curry paste
– 1 cup mixed bell peppers (any color), sliced
– 1 small onion, sliced
– 2 cups snap peas, trimmed
– 1/4 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet or wok, heat oil over medium-high heat. Add garlic; cook 1 minute.
3. Add chicken thighs; cook until browned on both sides, about 5-6 minutes per side. Transfer to a plate.
4. Add curry paste to the skillet; cook 1 minute, stirring constantly.
5. Add bell peppers, onion, and snap peas; cook until vegetables are tender-crisp, about 3-4 minutes.
6. Stir in coconut milk; bring to a simmer.
7. Return chicken thighs to the skillet; season with salt and pepper to taste.
8. Simmer for an additional 5-7 minutes or until chicken is cooked through.
9. Garnish with cilantro leaves; serve hot over rice or noodles.
Cooking Time: approximately 25-30 minutes
Sticky Thai Chicken Thighs with Garlic and Honey
A sweet and savory twist on traditional Thai chicken, this recipe is perfect for a quick weeknight dinner or special occasion. The combination of sticky honey glaze, garlic, and aromatic spices will leave you wanting more.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 cloves garlic, minced
– 1/4 cup honey
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon grated fresh ginger
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey, soy sauce, brown sugar, garlic, ginger, and sesame oil.
3. Place chicken thighs in a large baking dish and brush the glaze all over them.
4. Season with salt and pepper to taste.
5. Bake for 25-30 minutes or until cooked through.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Thai Red Curry Braised Chicken Thighs
This recipe combines the rich flavors of Thai red curry paste with the tender juiciness of braised chicken thighs, resulting in a comforting and aromatic dish perfect for any meal.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons vegetable oil
– 1 tablespoon Thai red curry paste
– 2 cups coconut milk
– 1 cup chicken broth
– 1/4 cup fish sauce (optional)
– 1/4 cup brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat oil over medium-high heat. Add chicken thighs and cook until browned on both sides, about 5 minutes.
3. Remove chicken from pot and set aside. Reduce heat to medium; add curry paste and cook, stirring constantly, for 1 minute.
4. Add coconut milk, broth, fish sauce (if using), brown sugar, garlic, and ginger. Stir to combine.
5. Return chicken to pot; cover with a lid or foil. Braise for 30-40 minutes or until chicken is tender and sauce has thickened slightly.
6. Season with salt and pepper to taste. Garnish with cilantro leaves. Serve warm over rice or noodles.
Cooking Time: 45-60 minutes
Thai-Style Grilled Chicken Thighs with Tamarind Sauce
Savory and slightly sweet, this Thai-inspired dish combines the bold flavors of tamarind with tender grilled chicken thighs. Perfect for a quick and delicious dinner or lunch.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 1/2 cup tamarind paste
– 1/4 cup brown sugar
– 2 tablespoons fish sauce (optional)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– 1/4 teaspoon ground cumin
– 1/4 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a blender or food processor, combine tamarind paste, brown sugar, fish sauce (if using), garlic, soy sauce, lime juice, cumin, and smoked paprika (if using). Blend until smooth.
2. Preheat grill to medium-high heat. Season chicken thighs with salt and pepper. Grill for 5-6 minutes per side, or until cooked through.
3. Brush tamarind sauce on grilled chicken during the last minute of cooking.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 12-15 minutes
Thai Chicken Thigh Satay with Peanut Dipping Sauce
Experience the flavors of Thailand with this classic street food dish, featuring marinated chicken thighs grilled to perfection and served with a creamy peanut dipping sauce.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 1/2 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 1 tablespoon brown sugar
– 1 teaspoon ground cumin
– 1/4 teaspoon red pepper flakes (optional)
– 20 bamboo skewers, soaked in water for at least 30 minutes
– Peanut dipping sauce ingredients (see below)
Peanut Dipping Sauce:
– 1/2 cup creamy natural peanut butter
– 1/4 cup coconut cream
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1/4 teaspoon grated ginger
Instructions:
1. In a large bowl, whisk together marinade ingredients. Add chicken thighs and let marinate for at least 30 minutes or overnight.
2. Preheat grill to medium-high heat. Thread marinated chicken onto skewers, leaving a small space between each piece.
3. Grill satay for 5-7 minutes per side, or until cooked through.
4. Serve with peanut dipping sauce.
Cooking Time: 15-20 minutes
Thai Pineapple Chicken Thigh Stir-Fry
This sweet and savory stir-fry combines juicy chicken thighs with caramelized pineapple, crunchy vegetables, and aromatic Thai spices for a flavorful and easy meal.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 1 cup pineapple chunks
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 onion, sliced
– 2 bell peppers (any color), sliced
– 1 teaspoon Thai red curry paste
– 1/4 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add chicken, garlic, onion, and bell peppers; cook until chicken is browned and vegetables are tender (5-6 minutes).
3. Stir in curry paste and cook 1 minute.
4. Add pineapple chunks and coconut milk; stir to combine.
5. Cook an additional 2-3 minutes or until sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve hot over rice or noodles.
Cooking Time: 15-18 minutes
Thai Mango Chicken Thigh Salad
A refreshing twist on a classic salad, this Thai-inspired dish combines the sweetness of mango with the savory flavors of grilled chicken and crunchy vegetables. Perfect for a light and satisfying meal or as a topping for rice bowls.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 ripe mangos, diced
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped scallions (green onions)
– 1/4 cup chopped red bell pepper
– 2 tablespoons Thai fish sauce
– 2 tablespoons lime juice
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill chicken thighs for 5-6 minutes per side, or until cooked through. Let cool.
3. In a large bowl, combine mango, cilantro, scallions, and red bell pepper.
4. Slice cooled chicken into strips and add to the bowl.
5. Whisk together fish sauce and lime juice. Pour over the salad and toss to combine.
6. Season with salt and pepper to taste.
7. Serve over mixed greens.
Cooking Time: 15-20 minutes
Thai Ginger Chicken Thighs with Jasmine Rice
Experience the bold flavors of Thailand with this aromatic and savory dish, perfect for a weeknight dinner or special occasion.
Ingredients:
– 4-6 bone-in chicken thighs
– 2-inch piece of fresh ginger, peeled and grated
– 2 cloves of garlic, minced
– 1/4 cup soy sauce
– 1/4 cup fish sauce
– 2 tablespoons brown sugar
– 1 tablespoon vegetable oil
– 1 cup jasmine rice
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, fish sauce, brown sugar, grated ginger, and minced garlic.
3. Add chicken thighs to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Cook jasmine rice according to package instructions.
5. Remove chicken from marinade, letting any excess liquid drip off. Place on a baking sheet lined with parchment paper.
6. Drizzle with vegetable oil and season with salt to taste.
7. Bake for 25-30 minutes or until cooked through.
8. Serve with steamed jasmine rice and garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Thai Sweet and Sour Chicken Thighs
This recipe combines the classic sweet and sour flavors of Chinese cuisine with the bold spices of Thailand, resulting in a dish that is both tangy and aromatic. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4-6 boneless chicken thighs
– 1/2 cup sweet chili sauce
– 1/4 cup lime juice
– 2 tablespoons fish sauce
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup chopped cilantro (optional)
– Salt and pepper to taste
– Vegetable oil for cooking
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together sweet chili sauce, lime juice, fish sauce, garlic, and ginger.
3. Add the chicken thighs to the marinade and toss to coat. Let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Remove the chicken from the marinade, letting any excess liquid drip off.
5. Heat a tablespoon of vegetable oil in an oven-safe skillet over medium-high heat. Cook the chicken thighs until browned on both sides, about 5-6 minutes per side.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
7. Garnish with cilantro if desired and serve hot.
Cooking Time: 30-40 minutes
Thai Five-Spice Chicken Thighs with Lime
Thai Five-Spice Chicken Thighs with Lime: A flavorful and aromatic dish that combines the warmth of five-spice powder with the brightness of lime juice.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 tbsp Thai five-spice powder
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp freshly squeezed lime juice
– 2 cloves garlic, minced
– 1/4 cup coconut oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together five-spice powder, salt, and black pepper.
3. Rub the spice mixture all over the chicken thighs, making sure they are evenly coated.
4. Heat the coconut oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs until browned on both sides, about 5 minutes per side.
5. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.
6. Remove from the oven and brush with lime juice. Garnish with minced garlic and serve hot.
Cooking Time: 30-35 minutes
Thai Garlic and Black Pepper Chicken Thighs
This recipe combines the bold flavors of Thailand with the simplicity of a weeknight dinner. Crispy chicken thighs are infused with aromatic garlic, black pepper, and a hint of spice.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 3 cloves of garlic, minced
– 1 tablespoon Thai red curry paste
– 1 teaspoon black pepper
– 2 tablespoons coconut oil
– 2 tablespoons fish sauce (optional)
– 2 tablespoons lime juice
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together minced garlic, Thai red curry paste, and black pepper.
3. Season the chicken thighs with salt and coat evenly with the garlic-curry mixture.
4. Heat coconut oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs for 5 minutes on each side.
5. Transfer the skillet to the preheated oven and cook for 20-25 minutes, or until cooked through.
6. Remove from the oven and squeeze with lime juice. Garnish with cilantro leaves.
Cooking Time: 30-40 minutes
Thai Chicken Thigh Massaman Curry
Thai Chicken Thigh Massaman Curry Recipe
Massaman curry is a rich and flavorful Thai dish that combines the savory taste of chicken with a blend of spices, nuts, and sweet potatoes. This recipe is a simplified version of the traditional Massaman curry, making it easy to prepare at home.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons vegetable oil
– 2 teaspoons ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cinnamon powder
– 1/4 teaspoon cardamom powder
– 1 can (14 oz) coconut milk
– 1 cup Massaman curry paste
– 1 large sweet potato, peeled and diced
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from heat.
2. In the same pan, add onions, garlic, ginger, cumin, coriander, turmeric, cinnamon, and cardamom. Cook until onions are translucent, about 3-4 minutes.
3. Stir in curry paste and cook for 1 minute. Add coconut milk and sweet potatoes. Bring to a simmer.
4. Return chicken to the pan and season with salt and pepper. Simmer for 10-15 minutes or until chicken is cooked through and sauce has thickened. Garnish with cilantro leaves.
Cooking Time: 25-30 minutes
Thai Chili Lime Chicken Thighs
A flavorful and aromatic twist on traditional chicken thighs, this recipe combines the boldness of Thai chili flakes with the brightness of lime juice. Perfect for a quick weeknight dinner or a weekend BBQ.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 tbsp Thai red curry paste
– 1 tsp chili flakes
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together curry paste, chili flakes, and lime juice.
3. Place chicken thighs in a large baking dish and brush with the curry-lime mixture.
4. Sprinkle garlic and cilantro (if using) over the top of the chicken.
5. Season with salt and pepper to taste.
6. Bake for 25-30 minutes or until chicken is cooked through and juices run clear.
Cooking Time: 25-30 minutes
Thai Lemongrass and Coconut Milk Braised Chicken Thighs
Thai Lemongrass and Coconut Milk Braised Chicken Thighs: A flavorful and aromatic dish that combines the richness of coconut milk with the bright, citrusy notes of lemongrass. This recipe yields tender, fall-apart chicken thighs infused with the essence of Southeast Asia.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 stalks lemongrass, bruised
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 cup coconut milk
– 1/2 cup fish sauce (or to taste)
– 1/4 cup brown sugar
– 1/4 cup water
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or oven-safe pot, heat 2 tablespoons of oil over medium-high heat.
3. Add chicken thighs and cook until browned on both sides, about 5 minutes. Remove from pot and set aside.
4. Reduce heat to medium and add lemongrass, onion, garlic, and ginger. Cook, stirring occasionally, until the mixture is fragrant and caramelized, about 10-12 minutes.
5. Add coconut milk, fish sauce, brown sugar, water, salt, and pepper. Stir to combine.
6. Return chicken thighs to pot, cover with a lid or foil, and transfer to preheated oven.
7. Braise for 30-40 minutes, or until chicken is tender and falls-apart easy.
Cooking Time: 1 hour
Summary
Get ready to spice up your weeknights with these 20 mouth-watering Thai chicken thigh recipes! From classic stir-fries to grilled skewers and braised curries, there’s something for everyone. Try the Crispy Thai Chicken Thighs with Sweet Chili Glaze or the Spicy Thai Chicken Thigh Larb Salad for a flavor kick. Or, go all out with the Sticky Thai Chicken Thighs with Garlic and Honey or the Thai Coconut Curry Chicken Thighs. Whatever your taste, these recipes are sure to satisfy your cravings and leave you wanting more.
