Thai food, in all its forms, is one of my all-time favorite cuisines because of the exciting layers of flavor! If you love Thai food, don’t miss crazy popular Thai Red Curry Chicken as well as Lemongrass Chicken, Banh Mi Sandwiches, Coconut Chicken, Green Curry Chicken, Yellow Curry Chicken and Thai Basil Chicken and Thai Basil Beef.
Thai Chicken Recipe Ingredients
This recipe features a blend-together marinade with barely any chopping. So, while the ingredient list may seem a bit lengthy, once you have everything gathered, it comes together in minutes! Let’s take a closer look at what you will need (recipe measurements in the printable recipe card at the bottom of the post):
How to Make Thai Chicken
The Thai Chicken is so easy to prepare, but you MUST let the chicken rest in the marinade to soak up all the nuanced Thai flavors. Here’s an overview of how the marinade and chicken are prepared. (Full recipe in the printable recipe card at the bottom of the post):
How to Cook Thai Chicken (3 Ways!)
You can either grill, bake or pan-sear the chicken – all methods result in ultra-juicy, flavorful chicken so pick whichever cooking method is best for you, although we love the added char and easy cleanup of the grill! The following instructions are for boneless skinless chicken breasts or thighs:
Ingredient Substitutions
Chicken: I used boneless, skinless chicken thighs, but any cut of chicken may be used. Thai basil: Sweet or Italian basil is a good substitute, or 1 teaspoon dried basil. Cilantro: If you don’t like cilantro or don’t have it on hand, it’s okay to skip. Try adding 1 teaspoon ground coriander instead. Toasted sesame oil: Regular sesame oil may be used, but again, the depth of flavor won’t be there. Sambal oelek: Use another spicy Asian chili sauce if desired. Lemongrass: 1 tablespoon lemongrass paste. In a pinch you can use 1 tablespoon lemon zest. Oyster sauce: Nothing provides the rich depth of oyster sauce, but you swap it for fish sauce in this recipe. Note that I have tried this recipe with all fish sauce and it wasn’t quite as good.
Use a different cut of chicken: I typically make this recipe with boneless thighs because the rich flavor holds its own against the strong marinade, but the Thai marinade works with any cut of chicken. Use a different protein: Use the marinade to flavor steak, pork, or shrimp! Use different or additional herbs: Fresh mint, green onions, etc. Make it spicy: Increase the amount of sambal oelek in the marinade, or add a pinch of red pepper flakes. Make it citrusy: Add extra lime juice or add lemon zest in addition to the lemongrass.
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