Thai Chili Chicken Thighs Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and juiciness.

Soy sauce: Adds a salty, savory depth to the marinade.

Fish sauce: Provides a unique umami flavor typical in Thai cuisine.

Honey: Balances the saltiness with a touch of sweetness.

Chili paste: Brings the heat and a rich, spicy flavor.

Freshly squeezed lime juice: Adds a tangy, citrusy brightness.

Garlic: Minced for a pungent, aromatic kick.

Ginger: Grated to add a warm, spicy note.

When preparing the marinade, make sure to finely mince the garlic and grate the ginger to ensure they distribute evenly throughout the mixture. This will help infuse the chicken thighs with a more consistent and robust flavor. Additionally, allowing the chicken to marinate for at least 10 minutes, or longer if possible, will enhance the depth of taste. When placing the chicken thighs on the baking sheet, ensure they are spaced out evenly to promote even cooking and achieve a crispy skin.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: They cook faster and are easier to eat, though they may be slightly less flavorful.

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: They have a similar cooking time and flavor profile.

• soy sauce - Substitute with tamari: It is gluten-free and has a similar umami flavor.

• soy sauce - Substitute with coconut aminos: It is a soy-free alternative with a slightly sweeter taste.

• fish sauce - Substitute with soy sauce: It provides a similar salty and umami flavor, though it lacks the fishy undertone.

• fish sauce - Substitute with Worcestershire sauce: It has a complex flavor that can mimic the depth of fish sauce.

• honey - Substitute with maple syrup: It provides a similar sweetness with a slightly different flavor profile.

• honey - Substitute with agave nectar: It is a vegan alternative that is equally sweet.

• chili paste - Substitute with sriracha: It has a similar heat level and can add a comparable spicy kick.

• chili paste - Substitute with red pepper flakes: They provide heat, though they lack the paste's texture.

• freshly squeezed lime juice - Substitute with lemon juice: It provides a similar acidity and freshness.

• freshly squeezed lime juice - Substitute with rice vinegar: It adds acidity with a slightly different flavor profile.

• minced garlic - Substitute with garlic powder: It provides a similar garlic flavor, though it is less fresh.

• minced garlic - Substitute with shallots: They add a mild garlic flavor with a hint of sweetness.

• grated ginger - Substitute with ground ginger: It provides a similar flavor, though it is less pungent and fresh.

• grated ginger - Substitute with galangal: It has a similar flavor profile with a slightly more citrusy and piney taste.

• Allow the chicken thighs to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Place the cooled chicken thighs in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This will keep them fresh and prevent any odors from seeping in.
• Store the chicken thighs in the refrigerator for up to 3-4 days. Make sure to label the container with the date to keep track of freshness.
• For longer storage, freeze the chicken thighs. Place them in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date and contents. Frozen chicken thighs can be stored for up to 3 months.
• To reheat, thaw frozen chicken thighs in the refrigerator overnight. This ensures even reheating and maintains the texture and flavor.
• Preheat your oven to 350°F (175°C). Place the chicken thighs on a baking sheet and cover with aluminum foil to retain moisture.
• Bake for 15-20 minutes or until the chicken thighs are heated through. You can also reheat them in a microwave, but be sure to cover them to avoid drying out.
• Serve the reheated chicken thighs with fresh vegetables or a side of rice for a quick and delicious meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken thighs on a baking sheet lined with foil. Cover them with another piece of foil to retain moisture. Heat for about 15-20 minutes or until the internal temperature reaches 165°F (74°C). This method helps maintain the crispy skin and juicy interior.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the chicken thighs skin-side down and cover the skillet with a lid. Heat for about 5-7 minutes, then flip and heat for another 5 minutes or until warmed through. This method keeps the skin crispy while ensuring the meat stays moist.

• Microwave Method: Place the chicken thighs in a microwave-safe dish. Add a splash of chicken broth or water to keep them moist. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it. Heat on medium power for 2-3 minutes, then check and continue heating in 1-minute intervals until hot. This is the quickest method but may result in less crispy skin.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken thighs in the basket in a single layer. Heat for about 5-7 minutes or until the internal temperature reaches 165°F (74°C). This method is great for retaining the crispiness of the skin while ensuring the meat is thoroughly heated.

• Steaming Method: Place the chicken thighs in a steamer basket over boiling water. Cover and steam for about 10 minutes or until heated through. This method keeps the meat moist but will not maintain the crispy skin.

• Oven: Used to bake the chicken thighs at a consistent temperature of 400°F (200°C).

• Mixing bowl: Used to combine the marinade ingredients and coat the chicken thighs.

• Baking sheet: Used to place the marinated chicken thighs for baking.

• Measuring spoons: Used to measure out the soy sauce, fish sauce, honey, chili paste, and lime juice accurately.

• Garlic press: Used to mince the garlic cloves efficiently.

• Grater: Used to grate the ginger finely.

• Tongs: Used to handle and turn the chicken thighs without piercing the skin.

• Basting brush: Used to apply any remaining marinade onto the chicken thighs before baking.

• Cutting board: Used as a surface to mince the garlic and grate the ginger.

• Knife: Used to mince the garlic cloves.

Prepare the marinade ahead: Mix the soy sauce, fish sauce, honey, chili paste, lime juice, garlic, and ginger the night before and store in the fridge.

Use a ziplock bag: Place the chicken thighs and marinade in a ziplock bag for easy coating and cleanup.

Preheat the oven early: Start preheating your oven while you prepare the marinade to save time.

Line the baking sheet: Use parchment paper or aluminum foil on the baking sheet for easier cleanup.

Batch cooking: Double the recipe and freeze half for a quick meal later.