THAI CHICKEN THIGHS
These very tender and moist chicken thighs come with a tangy peanut butter sauce that is irresistible. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place chicken in a 3-qt. slow cooker. In a small bowl, combine the salsa, peanut butter, lemon juice, soy sauce, jalapeno, Thai chili sauce, garlic and ginger; pour over chicken. , Cover and cook on low until chicken is tender, 5-6 hours. Sprinkle with green onions and sesame seeds. Serve with rice if desired.
Nutrition Facts : Calories 261 calories, Fat 15g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 350mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
THAI CHICKEN THIGHS
These chicken thighs marinate overnight in a Thai basil, cilantro-lime, and fish sauce blend before they're grilled.
Provided by Cooking44
Categories World Cuisine Recipes Asian Thai
Time 8h30m
Yield 6
Number Of Ingredients 13
Steps:
- Combine cilantro, Thai basil, fish sauce, green onions, lime juice, lime zest, brown sugar, ginger, kosher salt, and 3/4 teaspoon pepper in a medium-sized bowl.
- Combine chicken thighs and cilantro mixture in a gallon-sized zip-top bag. Marinate in the refrigerator 8 hours to overnight, turning occasionally.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Drain chicken thighs and discard marinade. Season with salt and pepper to taste.
- Add chicken to the preheated grill and cook until no longer pink in the centers, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). Serve immediately.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 4.1 g, Cholesterol 93.4 mg, Fat 17.8 g, Fiber 0.5 g, Protein 26.3 g, SaturatedFat 3.5 g, Sodium 1085.4 mg, Sugar 2.9 g
THAI CHICKEN THIGH BAKE
Super moist and super easy Thai-inspired sweet and spicy chicken. The secret is the foil wrapper!
Provided by Jacqueline
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 10
Number Of Ingredients 10
Steps:
- Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to envelop the chicken.
- Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.
- Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 14.4 g, Cholesterol 58.2 mg, Fat 10.1 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 911.3 mg, Sugar 9.9 g
THAI CHICKEN THIGHS
Cilantro, Thai basil, fish sauce, lime juice and brown sugar = best marinade ever. Grilled or cooked on a grill pan on the stovetop!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 12
Steps:
- CILANTRO MIXTURE: In a medium bowl, combine cilantro, basil, green onions, fish sauce, 2 tablespoons canola oil, lime juice, lime zest, brown sugar, ginger, salt and pepper. In a gallon size Ziploc bag or large bowl, combine chicken and CILANTRO MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium high heat. Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Serve immediately.
THAI-INSPIRED GRILLED CHICKEN THIGHS
If you're a grilled chicken thigh and Asian food fan, you're in for a treat. This marinade has the perfect combination of savory-sweet-spicy-salty, and these juicy thighs will make your entire family happy. Serving suggestions would be jasmine rice, grilled or stir-fried veggies, or a chilled cucumber salad. Garnish with chopped cilantro and serve with lime wedges on the side.
Provided by lutzflcat
Categories World Cuisine Recipes Asian
Time 2h21m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk soy sauce, fish sauce, brown sugar, cilantro, sesame oil, ginger, Sriracha, garlic, lime juice, and lemongrass paste together in a bowl.
- Put chicken thighs in a resealable plastic bag, pour marinade over chicken, and marinate for 2 hours or overnight for an even better flavor.
- Preheat the grill to medium-high heat and oil the grate.
- Remove chicken thighs from marinade, discarding marinade.
- Grill chicken thighs until they are no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from grill and allow to rest for a few minutes before serving.
Nutrition Facts : Calories 443.5 calories, Carbohydrate 13.4 g, Cholesterol 127.7 mg, Fat 25.8 g, Fiber 0.4 g, Protein 37.3 g, SaturatedFat 6.7 g, Sodium 2309.5 mg, Sugar 10.8 g
THAI GRILLED CHICKEN THIGHS
Sweet, spicy, tender, Thai-inspired grilled chicken thighs are always the life of the party at our annual family reunions. See for yourself ... Garnish with lime wedges and chopped cilantro if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian
Time 2h25m
Yield 6
Number Of Ingredients 10
Steps:
- Place chicken in a gallon-sized resealable plastic bag. Whisk together fish sauce, lime juice, sherry, brown sugar, chili sauce, minced garlic, Sriracha sauce, sesame oil, and lemongrass paste in a bowl and pour over chicken. Seal the bag and toss to coat. Refrigerate for at least 2 hours, but up to 8 hours for maximum flavor.
- Preheat an outdoor grill to medium-high heat and lightly oil the grill. Remove chicken from marinade, discarding marinade.
- Grill until chicken is no longer pink in the center and the juices run clear, about 12 minutes total, turning halfway through the cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a serving platter and let rest 5 minutes.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 8.7 g, Cholesterol 85.1 mg, Fat 17.2 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 4.5 g, Sodium 659.1 mg, Sugar 6.4 g
THAI-STYLE GRILLED CHICKEN THIGHS
This is my first recipe - please be kind! My kids love it and when I take it to a BBQ everyone wants the recipe. It is a variation on one I found in epicurious a while ago. It is very easy and very yummy!!
Provided by barb63
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except chicken in a bowl.
- Mix thoroughly.
- Add chicken and leave to marinate at least one hour, preferably longer.
- Grill chicken on the BBQ, hotplate or in the griller until golden brown and cooked through.
- Ususlly you would expect 12 thigh fillets to feed 4 to 6 people- in my family the kids eat 4 each so this recipe serves 3.
Nutrition Facts : Calories 327.1, Fat 13.4, SaturatedFat 2.9, Cholesterol 172.5, Sodium 1108.8, Carbohydrate 7.3, Fiber 0.4, Sugar 5.5, Protein 42.3
THAI CHICKEN THIGHS (CROCK POT)
I found this recipe in 'America's Best Slow Cooker Recipes' by Donna-Marie Pye. I'm sure you can use other parts of the chicken for this recipe but I used boneless, skinless thighs and they were wonderful! I also used all-natural peanut butter so if you use a commercially prepared type, the end result may be a bit different. Also, I cooked this about 9 hours (we were late getting home) and it was just fine.
Provided by Hey Jude
Categories Chicken Thigh & Leg
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken thighs in slow cooker.
- Combine stock, peanut butter, soy sauce, cilantro, lime juice, chile pepper and ginger; mix well and pour sauce over chicken.
- Cover and cook on low for 6 to 8 hours, until juices run clear when chicken is pierced with a fork.
- Serve garnished with chopped peanuts and additional fresh cilantro.
Nutrition Facts : Calories 572.2, Fat 41.7, SaturatedFat 10.6, Cholesterol 158.8, Sodium 1268.2, Carbohydrate 8.6, Fiber 2.1, Sugar 3.4, Protein 41.8
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