Thai Boneless Chicken Thighs

Thai Boneless Chicken Thighs

These Thai boneless chicken thighs are juicy, lightly charred, and full of flavor from coconut milk, curry paste, soy sauce, garlic, and a little maple syrup. The marinade is simple to mix, and the finished chicken works just as well with rice for dinner as it does sliced cold for lunch the next day.

This recipe also gives you an easy sauce without much extra work. Just reserve some of the marinade before adding the raw chicken, then boil it until slightly thickened for serving.

Ingredients for Thai Boneless Chicken Thighs

• 1 1/2 to 2 pounds boneless skinless chicken thighs (about 675g), trimmed if needed
• 1/2 cup coconut milk (120g)
• 2 tablespoons Thai red curry paste or green curry paste (30g)
• 2 tablespoons soy sauce (30g)
• 1 tablespoon maple syrup (20g)
• 3 cloves garlic, minced
• 1 tablespoon lime juice
• 1 tablespoon neutral oil, plus a little more for the grill grates or grill pan
• Small pinch of salt, only if needed
• Fresh cilantro or parsley, for serving
• Lime wedges, for serving

If your curry paste is already salty, skip the extra salt and taste the marinade first.

How to Make Thai Boneless Chicken Thighs

1. Mix the marinade: In a medium bowl, whisk together the coconut milk, curry paste, soy sauce, maple syrup, garlic, lime juice, and 1 tablespoon oil until smooth. If you want a sauce for serving, scoop some of the marinade into a separate small bowl before adding the chicken.
2. Prep the chicken: Pat the chicken thighs dry. Trim any large pieces of excess fat and gently flatten any very thick pieces so they cook more evenly.
3. Marinate the chicken: Add the chicken to the marinade and turn to coat well. Cover and refrigerate for at least 30 minutes or up to overnight.
4. Preheat the grill: Heat an outdoor grill or grill pan over medium-high heat. Lightly oil the grates or pan so the chicken is less likely to stick.
5. Boil the reserved marinade: If using the reserved marinade as a sauce, pour it into a small saucepan and bring it to a full boil. Simmer briefly until slightly thickened and spoonable.
6. Grill the chicken: Lift the chicken from the marinade and let the excess drip off. Arrange the pieces in a single layer with a little space between them. Grill for 10 to 15 minutes total, depending on thickness, flipping once halfway through. If some pieces brown faster than others, move them to a cooler spot on the grill or a different part of the grill pan.
7. Check for doneness: The chicken should be browned at the edges and should release more easily when ready to flip. Use an instant-read thermometer in the thickest part of the largest piece and pull the chicken at 160°F. Let it rest 3 to 5 minutes so carryover heat brings it to 165°F. The center should no longer be pink.
8. Serve: Slice if you like, then drizzle with the boiled sauce or serve it on the side. Finish with cilantro or parsley and lime wedges.

How to Keep the Chicken Juicy

Boneless thighs are forgiving, but a few small details help. Patting the chicken dry before marinating helps it brown better, and a properly heated grill keeps the meat from sticking and tearing.

Use the clock as a guide, but rely on color and temperature to finish the chicken. Start checking once the edges are browned and the pieces lift more easily from the grill.

Serving Ideas

Serve these chicken thighs with steamed jasmine rice, rice noodles, or a simple cucumber salad. They also pair well with grilled or steamed vegetables.

For meal prep, slice the chicken and use it in rice bowls, wraps, or salads.

Variations

Make It Spicier

For more heat, increase the curry paste slightly or add 1/4 to 1/2 teaspoon red pepper flakes to the marinade. Curry paste brands vary quite a bit, so adjust a little at a time.

Use Chicken Breasts or Bone-In Thighs

You can use chicken breasts or bone-in thighs instead. Pound chicken breasts to an even thickness and pull them as soon as they reach temperature so they do not dry out. Bone-in thighs will take longer, so follow the thermometer rather than the timing here.

How to Store and Reheat Thai Boneless Chicken Thighs

Let the chicken cool, then refrigerate it in an airtight container for up to a few days. If you made the sauce, store it separately if possible so the chicken does not get too soft.

Reheat gently in a skillet, in the oven, or in the microwave just until warmed through. Avoid overheating, which can dry out the meat. Leftovers are also good cold in salads, rice bowls, or lunch boxes.

If you want another easy chicken dinner idea, try Sheet Pan Parmesan Garlic Chicken Thighs.

For another saucy chicken thigh recipe, see Low Carb BBQ Chicken Thighs.

If you like simple chicken thigh recipes, you may also enjoy Old Bay Chicken Thighs.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: about 1/4 of the recipe
• Calories: about 420
• Protein: 39g
• Fat: 24g
• Carbohydrates: 9g
• Per 100g: about 185 calories, 17g protein, 11g fat, 4g carbohydrates