Delicious, moist Thai-Style Grilled Chicken Thighs are sure to elevate your outdoor meals with the taste of world cuisine. Bright flavors of lemongrass, ginger, chile flakes and coconut milk highlight this delicious summer meal paired with coconut rice and a sweet-spicy dipping sauce.
In a gallon zipper top plastic bag or large bowl, mix together the garlic, jalapenos, ginger, safflower oil, kosher salt, black pepper and lemongrass powder.
Add chicken thighs, turning to coat fully. Cover (or seal if using a bag) and allow to sit, refrigerated for 2-3 hours (or overnight).
Preheat gas grill to high. When the grill is hot brush it well and run a paper towel quartered with some vegetable oil on it over the grates to oil them. NOTE: I use the grill brush to push the paper towel over the grates.
Place chicken thighs, skin side down on heated grill for two minutes to sear them.
Turn off half of the grill and move thighs to this side, skin side up, for indirect cooking.
Close the grill and cook until the internal temperature of the chicken thighs reaches 165 degrees. The thighs do not need to be flipped during cooking.For smaller chicken thighs approximately 25-30 minutes, larger thighs can take 45-50 minutes. Juices should run clear and there should be no pink but the flesh will be moist and juicy.
Remove the chicken thighs and allow them to rest 10 minutes before serving.
Using a Charcoal Grill
A charcoal grill can also be used set up with 2-zone grilling. Sear the chicken thighs on the hot side and move them to the side without any coals to finish cooking.
Pro Tips - Chicken Thighs
Select chicken thighs that are the same size so they will cook in the same amount of time.
If selecting larger chicken thighs that exceed the estimated weight of 2 1/2-3 pounds there will be enough marinade but they will take longer to cook.
Measure the internal temperature of the chicken thighs with an Instant Read thermometer. Insert it into the thickest part of the meat, do not touch the bone or allow the thermometer to exit the chicken on the other side when measuring the temperature.
The chicken thighs should reach 165 degrees F. Then be taken off the grill to rest for 10 minutes.
The met will no longer be pink and the juices will run clear. The chicken thighs should still be juicy.
Smaller chicken thighs will take 25-30 minutes. Larger chicken thighs up to 45-50 minutes. Always use the internal temperature to verify doneness.
Recipe Update (2020):The marinade had been doubled to accommodate larger size chicken thighs.