Thai Chicken Thighs that are super easy to make and finger lickin’ good!
Let’s talk chicken shall we?! These Thai Chicken Thighs are super easy to make and totally finger lickin’ good! I literally wanted to drink the sauce out of the pan! However I do not recommend doing this, because well the pan is hot and you’d have some major burn issues on your tongue.
I love Thai food. In fact I created the sauce for these Chicken Thighs after I had made some really good Shrimp Pad Thai. It took me a few tries to get the sauce to taste just right, but it was well worth it. The secret to good Thai food is definitely in the sauce. Once you have the sauce mastered it’ll make anything taste superb!
Just a little side note on the sauce, one of the key ingredients is Fish Sauce. Now if you’ve never used Fish Sauce before, I am warning you it is a little stinky when it’s not cooked. So don’t be put off by the smell at first. Trust me, once it’s cooked in with everything it will taste amazing! 🙂
This recipe can be made as spicy or as mild as you like. I like a little spice, but not too much because then I know my son won’t eat it. So this recipe is a more mild version. If you want to spice it up more just add more sweet chili sauce.
For those of you that have been following my blog for a while, you know that my 12 year old son Gavin is sort of my guinea pig when it comes to adding recipes to my blog. If it doesn’t make the picky kid list, then it usually doesn’t go up on the blog, lol!
My son totally loved these Thai Chicken Thighs. He gobbled these up so fast, I literally just sat down to eat and he was already done and wanting seconds. Oh boy, it’s going to cost a lot to feed this kid, lol! And he’s just barely a teenager…wowza!
These Thai Chicken Thighs are super easy to make. From start to finish it’s around 30 minutes or so. And the best part is that you only need to use 1 pan to cook these in!
Now you will need a pan that can go from stove top to oven. I recommend using a Cast-Iron Skillet. I love my Cast Iron Skillet, it just makes cooking so much easier.
If you want to try more of my Skillet recipes, I put together a post with my best top 10 Skillet recipes that you can get here: 10 Easy Recipes Using a Cast Iron Skillet.
I also have a helpful ‘how to’ on how to season your Cast Iron Skillet which can be found here: How to Season a Cast Iron Skillet. It’s really important to season your Cast Iron Skillet to get the best flavor in your food.
Here’s what I love about these Thai Chicken Thighs:
-They are so easy to make, perfect for a quick weeknight meal
-The sauce used for this is so delicious and addicting
-You can make it as spicy or mild as you want
-It’s kid friendly 🙂
If you try this let me know what you think by leaving a comment below! It’s super helpful to me and other readers!
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Thai Chicken Thighs
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 2-4 1x
- Category: Dinner
- Cuisine: Asian
- 2 Tbs Coconut Oil
- 4 Chicken Thighs bone in skin on
- 3 Tbs Fish Sauce
- 2 Tbs Tamarind Sauce
- 2 Tbs Sweet Chili Sauce
- 3 Tbs Truvia White Sugar, if you use regular sugar double it
- 2 cloves minced Garlic
- Juice from 1 Lime *optional for garnish
- 1/4 cup chopped Peanuts *optional for garnish
- Green Onion *optional for garnish
- Preheat oven to 400 degrees.
- In small bowl whisk together fish sauce, tamarind, chili sauce, garlic, and sugar.
- In 9 inch cast iron skillet add coconut oil and chicken skin side down.
- Heat over medium-high heat 3 minutes each side.
- Pour sauce over chicken to coat evenly.
- Keep chicken skin side up when baking.
- Bake 30 minutes in oven uncovered.
- Drizzle sauce from bottom of pan over cooked chicken.
- Squeeze Lime juice over chicken.
- Garnish with peanuts or green onion.
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