Sweet and Spicy Thai Chicken Thighs on the Grill
Fire up the grill for this sweet and spicy Thai chicken recipe! Juicy chicken thighs are marinated and grilled to perfection in a bold, flavorful sweet chili sauce—perfect for an easy summer dinner.
Equipment
Ingredients
- 7-8 bone-in, skin-on chicken thighs
- ½ cup sweet chili sauce
- juice of ½ a lime
- 2 tbsp coconut aminos or soy sauce
- 1 tbsp honey
- 1 tbsp Sriracha
- 1 tsp ginger paste
- 1 tsp garlic paste
- salt and pepper
Instructions
- Preheat the grill to 425°F and lightly oil the grates. In a mixing bowl, whisk together the sweet chili sauce, lime juice, coconut aminos, honey, Sriracha, ginger, and garlic. Place the chicken thighs in an aluminum grill pan, then pour the sauce mixture over the top. Season with salt and pepper.
- Place the grill pan on the preheated grill and cook the chicken, nestled in the sauce, for about 25 minutes. This helps the chicken braise gently and stay tender. Once nearly cooked through, transfer the thighs directly onto the grill grates. Sear for 3–5 minutes on each side, basting with the sauce as they cook, until beautifully charred and fully cooked.
Notes
- Grill Pan Tip: Cooking the chicken in an aluminum grill pan allows it to gently braise in the sauce, keeping it extra tender and juicy before finishing with a quick sear.
- Sear for Flavor: Don’t skip the final step! Grilling the chicken directly on the grates adds a delicious char and caramelized edges that bring out the bold flavors.
- Make It Ahead: You can marinate the chicken in the sauce up to 24 hours in advance—perfect for prepping before a cookout or busy weeknight.
- Spice Level: Adjust the Sriracha to your heat preference. Want more heat? Add a little extra. Prefer it mild? Use less or skip it altogether.
- Serving Ideas: Serve this chicken with grilled corn, roasted potatoes, or seasonal veggies. It’s also great over rice or noodles, in lettuce wraps, or paired with a fresh cucumber salad or slaw.
- Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently in a skillet over low heat with a splash of water or extra sauce to keep it moist. You can also reheat in the oven at 300°F or in the air fryer at 350°F for 4–6 minutes, until warmed through and slightly crispy on the edges.
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