Are you a fan of bold and zesty flavors? Do you crave dishes that will leave your taste buds tingling and your senses singing? Look no further! In this article, we’ll take you on a culinary journey to the heart of Thailand, where the bold and fiery flavors of chili peppers, lemongrass, galangal, and other aromatic spices await. We’ve curated 18 mouth-watering recipes that showcase the best of Thai cuisine’s spicy chicken thigh dishes. From stir-fries to braises, skewers to curries, these recipes are sure to tantalize your taste buds and leave you craving more. In this article, we’ll take a closer look at each of these delicious recipes, sharing the secrets to making them a reality in your own kitchen. Whether you’re a seasoned cook or a culinary newbie, there’s something for everyone in this collection of spicy Thai chicken thigh recipes.
Thai Basil Chicken Thigh Stir-Fry
Thai Basil Chicken Thigh Stir-Fry Recipe
Experience the bold flavors of Thailand with this quick and easy stir-fry recipe, featuring juicy chicken thighs, fragrant basil, and a hint of spice.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon vegetable oil
– 1 cup mixed bell peppers (any color), sliced
– 2 cups Thai basil leaves, chopped
– 2 tablespoons soy sauce
– 1 tablespoon fish sauce (optional)
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together garlic, ginger, and soy sauce.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
3. Add the chicken and cook until browned and cooked through, about 5-6 minutes.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the remaining 1 tablespoon of vegetable oil.
6. Add the mixed bell peppers and cook until tender, about 2-3 minutes.
7. Stir in the chopped Thai basil leaves, soy sauce mixture, fish sauce (if using), and sesame oil.
8. Return the chicken to the skillet and stir-fry everything together until combined.
9. Season with salt and pepper to taste.
10. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Coconut Milk Braised Thai Chicken Thighs
This recipe combines the richness of coconut milk with the bold flavors of Thailand to create a tender and aromatic dish that’s perfect for a special occasion or a cozy night in.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup coconut milk
– 1/4 cup Thai red curry paste
– 2 tablespoons fish sauce
– 1 tablespoon brown sugar
– 1 teaspoon grated ginger
– 1/4 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat the oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat 2 tablespoons of oil over medium-high heat.
3. Brown the chicken thighs in batches, then set aside.
4. Reduce heat to medium and add curry paste, fish sauce, brown sugar, ginger, cumin, turmeric, salt, and pepper. Cook for 1 minute, stirring constantly.
5. Add coconut milk and stir to combine.
6. Return the chicken thighs to the pot and cover with a lid.
7. Transfer the pot to the preheated oven and braise for 25-30 minutes or until the chicken is tender and falls apart easily.
8. Garnish with cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Spicy Thai Lemongrass Chicken Thigh Skewers
A flavorful and aromatic twist on traditional chicken skewers, these Spicy Thai Lemongrass Chicken Thigh Skewers combine the bold flavors of Thailand with the tender juiciness of chicken. Perfect for a quick dinner or outdoor gathering.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 stalks lemongrass, bruised and chopped
– 2 tablespoons Thai red curry paste
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1/4 teaspoon cayenne pepper
– 1/4 cup coconut milk
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a blender or food processor, combine lemongrass, curry paste, garlic, soy sauce, honey, cayenne pepper, and coconut milk. Blend until smooth.
3. Thread chicken thighs onto skewers, leaving a small space between each piece.
4. Brush the lemongrass-curry mixture evenly over the chicken.
5. Season with salt and pepper to taste.
6. Grill for 8-10 minutes per side, or until cooked through.
7. Serve hot and enjoy!
Cooking Time: 16-20 minutes
Thai Red Curry Chicken Thighs with Bamboo Shoots
Experience the bold flavors of Thailand with this aromatic and spicy dish, featuring tender chicken thighs and crunchy bamboo shoots in a rich red curry sauce.
Ingredients:
– 4 boneless, skinless chicken thighs
– 2 stalks bamboo shoots, sliced
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Thai red curry paste
– 2 cups coconut milk
– 1 cup chicken broth
– 1/4 cup fish sauce (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add chicken thighs and cook until browned on both sides, about 5 minutes per side.
4. Remove chicken from skillet, then add bamboo shoots, curry paste, coconut milk, broth, and fish sauce (if using). Stir to combine.
5. Return chicken to the skillet, reduce heat to medium-low, and simmer for 20-25 minutes or until chicken is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves before serving.
Cooking Time: 30-40 minutes
Grilled Thai Chicken Thighs with Peanut Sauce
Experience the bold flavors of Thailand with this simple and delicious recipe. Marinated chicken thighs grilled to perfection and served with a creamy peanut sauce make for a mouthwatering combination.
Ingredients:
– 4 boneless, skinless chicken thighs
– 1/2 cup natural peanut butter
– 1/4 cup soy sauce
– 2 tablespoons honey
– 2 tablespoons lime juice
– 1 tablespoon grated ginger
– 1 teaspoon garlic, minced
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large bowl, whisk together peanut butter, soy sauce, honey, lime juice, ginger, garlic, and red pepper flakes (if using).
2. Add the chicken thighs to the marinade and toss to coat.
3. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Preheat grill to medium-high heat. Remove chicken from marinade and cook for 5-6 minutes per side, or until cooked through.
5. Meanwhile, combine peanut butter, soy sauce, and lime juice in a small bowl. Whisk until smooth.
6. Serve grilled chicken thighs with peanut sauce spooned over the top. Garnish with cilantro leaves.
Cooking Time: 15-20 minutes
Thai Sweet Chili Glazed Chicken Thighs
Experience the bold flavors of Thailand with this sweet and spicy glaze on juicy chicken thighs.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup Thai chili jam (or substitute with sriracha)
– 1/4 cup honey
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 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 chili jam, honey, soy sauce, brown sugar, garlic, and ginger.
3. Place the chicken thighs in a large baking dish and brush the glaze evenly over both sides of the chicken.
4. Season with salt and pepper to taste.
5. Bake for 25-30 minutes or until the chicken is cooked through and caramelized.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Thai Green Curry Chicken Thighs with Eggplant
This vibrant and aromatic dish combines the bold flavors of Thai green curry with tender chicken thighs and crispy eggplant, perfect for a quick and satisfying meal.
Ingredients:
– 4 boneless, skinless chicken thighs
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Thai green curry paste
– 2 cups coconut milk
– 1 cup mixed bell peppers (any color), sliced
– 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 oil over medium-high heat. Add chicken and cook until browned, about 5 minutes per side.
3. Remove chicken from skillet and set aside. Add remaining 1 tablespoon oil, garlic, and ginger. Cook for 1 minute.
4. Stir in curry paste and cook for 30 seconds.
5. Add coconut milk, bell peppers, and eggplant slices to the skillet. Bring to a simmer.
6. Return chicken to the skillet, season with salt and pepper, and continue cooking until chicken is cooked through and eggplant is tender, about 20-25 minutes.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 35-40 minutes
Sticky Thai Soy-Garlic Chicken Thighs
Sticky Thai Soy-Garlic Chicken Thighs Recipe
Savor the bold flavors of Thailand with this easy and addictive recipe for sticky soy-garlic chicken thighs. Perfect for a quick weeknight dinner or a special occasion, these flavorful and aromatic chicken pieces are sure to impress.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 2 tablespoons fish sauce (optional)
– 1 tablespoon grated fresh ginger
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, brown sugar, garlic, fish sauce (if using), ginger, sesame oil, salt, and pepper.
3. Add chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove chicken from refrigerator and let sit at room temperature for 15-20 minutes before cooking.
5. Bake chicken in preheated oven for 25-30 minutes, or until cooked through and sticky.
6. Garnish with chopped cilantro or scallions (if using) and serve hot.
Cooking Time: 30-40 minutes
Thai Pineapple Chicken Thigh Stir-Fry
Experience the sweet and savory flavors of Thailand with this easy-to-make stir-fry recipe that combines juicy chicken thighs, caramelized pineapple, and crunchy vegetables.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1 cup pineapple chunks
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon vegetable oil
– 1 cup mixed bell peppers (any color)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a small bowl, whisk together soy sauce, brown sugar, garlic, and ginger.
2. Add the chicken thighs to the marinade and let it sit for 10-15 minutes.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Remove the chicken from the marinade and cook until browned, about 5-7 minutes.
5. Add the pineapple, bell peppers, and salt to taste. Stir-fry for an additional 2-3 minutes.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Thai Mango Chicken Thigh Salad
This refreshing salad combines the sweetness of mango with the savory flavors of chicken and Thai spices, perfect for a quick and healthy meal.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 ripe mangos, diced
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped scallions
– 1 tablespoon Thai red curry paste
– 2 tablespoons lime juice
– Salt and pepper to taste
– 1/2 cup mixed greens (arugula, spinach, etc.)
– 1/4 cup toasted peanuts or cashews
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken thighs with salt and pepper. Grill for 5-6 minutes per side, or until cooked through.
3. In a large bowl, combine mango, cilantro, scallions, curry paste, and lime juice.
4. Slice grilled chicken into strips and add to the bowl.
5. Toss to combine, then top with mixed greens and toasted nuts.
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Thai Turmeric and Ginger Chicken Thighs
Experience the bold flavors of Thailand with this easy-to-make recipe that combines the warmth of turmeric and ginger with succulent chicken thighs.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons Thai red curry paste
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons coconut oil
– 2 cloves garlic, minced (optional)
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together curry paste, ginger, turmeric, salt, and pepper.
3. Place the chicken thighs in a large bowl and rub the spice mixture all over them, making sure they’re evenly coated.
4. Heat the coconut oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side, or until browned.
5. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: 30-35 minutes
Thai Peanut Butter Chicken Thigh Satay
Get ready to savor the bold flavors of Thailand with this mouthwatering satay recipe, featuring succulent chicken thighs smothered in a creamy peanut butter sauce.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 1/4 cup creamy natural peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons coconut milk
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon brown sugar
– 1/4 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper to taste
– Wooden skewers for grilling
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a blender, combine peanut butter, soy sauce, coconut milk, garlic, ginger, brown sugar, cumin, smoked paprika, salt, and pepper. Blend until smooth.
3. Thread chicken thighs onto skewers, leaving a small space between each piece.
4. Brush the peanut butter sauce evenly over the chicken.
5. Grill satay for 8-10 minutes per side, or until cooked through.
6. Serve hot with your favorite sides, such as sticky rice and steamed vegetables.
Cooking Time: 16-20 minutes
Thai Tamarind Glazed Chicken Thighs
Thai Tamarind Glazed Chicken Thighs
Experience the bold flavors of Thailand with this sweet and sour glaze, perfect for chicken thighs.
Ingredients:
• 4-6 bone-in, skin-on chicken thighs
• 1/2 cup tamarind paste
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce (optional)
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon red pepper flakes (for some heat)
• Salt and black pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, combine tamarind paste, brown sugar, soy sauce, fish sauce (if using), garlic, ginger, and red pepper flakes. Blend until smooth.
3. Place chicken thighs in a large bowl and pour the glaze over them. Toss to coat evenly.
4. Line a baking sheet with aluminum foil or parchment paper and arrange the glazed chicken thighs.
5. Bake for 25-30 minutes or until cooked through, flipping halfway.
Cooking Time: 25-30 minutes
Thai Coconut Lime Chicken Thigh Soup
This creamy and aromatic soup combines the flavors of Thailand with the comfort of a warm, cozy bowl. Perfect for a quick and satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 2 cups chicken broth
– 1/4 cup freshly squeezed lime juice
– 1 teaspoon Thai red curry paste
– 1/2 teaspoon fish sauce (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Stir in coconut milk, broth, lime juice, curry paste, and fish sauce (if using). Bring to a simmer.
4. Reduce heat to medium-low and let soup simmer for 20-25 minutes or until chicken is cooked through.
5. Season with salt and pepper to taste. Garnish with cilantro leaves.
Cooking Time: 30-35 minutes
Thai Five-Spice Roasted Chicken Thighs
Elevate your weeknight dinner with this aromatic and flavorful recipe, perfect for a quick and satisfying meal.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 tbsp Thai five-spice powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tbsp freshly squeezed lime juice
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together Thai five-spice powder, cumin, smoked paprika, salt, and black pepper.
3. Rinse the chicken thighs and pat dry with paper towels.
4. Drizzle olive oil over the chicken, then sprinkle the spice mixture evenly.
5. Mince garlic and scatter it over the chicken.
6. Roast in the preheated oven for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Thai Garlic and Black Pepper Chicken Thighs
Thai Garlic and Black Pepper Chicken Thighs Recipe
This spicy and aromatic dish combines the bold flavors of Thai cuisine with the simplicity of chicken thighs, perfect for a quick weeknight dinner. Marinate the chicken in a mixture of garlic, black pepper, fish sauce, lime juice, and brown sugar before grilling or baking to achieve tender, flavorful results.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 cloves garlic, minced
– 1 tablespoon black pepper
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1 tablespoon brown sugar
– 2 tablespoons vegetable oil
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, whisk together garlic, black pepper, fish sauce, lime juice, and brown sugar.
2. Add the chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill or oven to medium-high heat. Remove chicken from marinade, letting any excess liquid drip off.
4. Grill chicken for 5-7 minutes per side, or bake for 20-25 minutes, until cooked through and slightly charred.
5. Garnish with cilantro leaves, if desired. Serve hot with your favorite sides.
Cooking Time: 15-30 minutes
Thai Chili-Lime Grilled Chicken Thighs
Elevate your grilling game with this zesty and aromatic recipe, featuring the bold flavors of Thailand. Juicy chicken thighs are marinated in a mixture of spicy chili paste, bright lime juice, and fragrant Thai basil, then grilled to perfection.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons chili paste (sambal oelek)
– 1 tablespoon freshly squeezed lime juice
– 2 cloves garlic, minced
– 1/4 cup chopped fresh Thai basil
– 1 tablespoon vegetable oil
– Salt and pepper, to taste
Instructions:
1. In a large bowl, whisk together chili paste, lime juice, garlic, and Thai basil.
2. Add chicken thighs and toss to coat, making sure they’re fully covered with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
4. Preheat grill to medium-high heat. Remove chicken from marinade, letting any excess liquid drip off.
5. Brush both sides of chicken with vegetable oil and season with salt and pepper.
6. Grill chicken for 8-10 minutes per side, or until cooked through.
Cooking Time: 16-20 minutes
Thai Cashew Chicken Thigh Stir-Fry
Experience the bold flavors of Thailand with this easy-to-make stir-fry, featuring tender chicken thighs and crunchy cashews.
Ingredients:
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Thai red curry paste
– 1/4 cup cashews
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from pan and set aside.
3. In the same pan, add onion and garlic; cook until softened, about 3 minutes.
4. Add bell peppers and ginger; cook for an additional 2-3 minutes.
5. Stir in curry paste and cook for 1 minute.
6. Return chicken to pan; stir to combine with vegetables and sauce.
7. Cook for an additional 2-3 minutes or until chicken is cooked through.
8. Sprinkle cashews on top and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Summary
Get ready to ignite your taste buds with these 18 spicy Thai chicken thigh recipes! From classic stir-fries to skewers, curries, and soups, this collection offers a wide range of flavors and heat levels. Discover mouth-watering dishes like Thai Basil Chicken Thigh Stir-Fry, Coconut Milk Braised Thai Chicken Thighs, Spicy Thai Lemongrass Chicken Thigh Skewers, and many more. Whether you prefer bold and spicy or creamy and tangy, there’s something for every flavor lover in this collection of authentic Thai recipes.