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Juicy Thai Chicken Recipe

This Juicy Thai Chicken Recipe delivers tender, flavour-packed chicken infused with bold Thai-inspired flavours like garlic, lime, fish sauce, and lemongrass. Perfectly marinated and cooked to lock in moisture, this easy and delicious dish is ideal for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
marinating 1 hour
Course Main Course
Cuisine Japanese
Servings 4
Calories 420 kcal

Ingredients
  

For the Chicken:

  • 1.5 –2 lbs 700–900 g boneless, skin-on chicken thighs (or chicken breasts)
  • 2 tbsp neutral oil vegetable or canola

For the Marinade:

  • 4 tbsp fish sauce
  • 2 tbsp light soy sauce
  • 2 tbsp brown sugar or palm sugar
  • 3 garlic cloves finely minced
  • 1 –2 stalks lemongrass white part only, finely minced (or 1½ tbsp lemongrass paste)
  • 1 –2 Thai red chilies thinly sliced (adjust to taste)
  • Zest and juice of 1 fresh lime
  • 1 tsp freshly ground black pepper
  • 1 tsp sesame oil optional
  • 1 tbsp chopped cilantro stems optional

Optional Garnish:

  • Fresh cilantro leaves
  • Lime wedges
  • Thinly sliced red chilies
  • Toasted sesame seeds

Instructions
 

Step 1: Prepare the Marinade

  • In a mixing bowl, whisk together fish sauce, soy sauce, brown sugar, garlic, lemongrass, sliced chilies, lime zest and juice, black pepper, sesame oil, and cilantro stems. Mix until sugar dissolves completely.

Step 2: Marinate the Chicken

  • Pat the chicken dry with paper towels. Place chicken in a large bowl or resealable bag and pour marinade over it. Ensure each piece is well coated.
  • Refrigerate for at least 30 minutes, ideally 1–3 hours for deeper flavour.

Step 3: Preheat and Sear

  • Heat a large skillet over medium-high heat. Add oil.
  • Place chicken skin-side down (if using skin-on thighs) and cook for 6–8 minutes until golden brown and crispy.

Step 4: Flip and Finish Cooking

  • Flip chicken and reduce heat slightly. Cook another 5–8 minutes, or until internal temperature reaches 165°F (74°C).
  • If using chicken breasts, cook until 165°F but avoid overcooking to keep them juicy.

Step 5: Rest the Chicken

  • Remove chicken from heat and let it rest for 5–10 minutes to retain juices.

Step 6: Serve

  • Slice and garnish with fresh cilantro, lime wedges, and extra chilies. Serve hot with jasmine rice or fresh salad.

Notes

  • For Extra Juiciness: Use chicken thighs instead of breasts as they retain moisture better.
  • Grilling Option: Grill over medium-high heat for 5–7 minutes per side until fully cooked.
  • Oven Option: Bake at 425°F (220°C) for 20–30 minutes.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezer-Friendly: Freeze cooked chicken for up to 3 months.
  • Spice Level: Adjust chilies according to preference.
  • Meal Prep Tip: Slice and portion with rice and vegetables for easy weekday lunches.