Thaithighs Recipes

THAI-INSPIRED GRILLED CHICKEN THIGHS

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.

THAI CHICKEN THIGHS

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.

THAI THIGHS

Steps:

• Place salsa, chili sauce, peanut sauce, juice, fish sauce, scallions and ginger in a bowl – mix thoroughly.
• Chill this mixture for 30 minutes, then taste and adjust spice/heat to taste.
• Place this mixture and the thighs in a gallon freezer bag or a covered plastic container.
• Shake well to thoroughly coat thighs and marinate overnight in fridge, turning once or twice.
• Dump the whole shootin’ match in ye olde crocke potte and cook on low setting for about 7 hours or till chicken is cooked thoroughly.
• Carefully remove chicken to a pre-warmed serving dish.
• Taste sauce again and adjust seasonings to taste.
• Place cashews in plastic baggie and bash ‘em with a kitchen hammer/mallet.
• Serve chicken with sauce poured over and garnish with bashed cashews and chopped cilantro/parsley.

THAI CHICKEN THIGHS

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.

THAI CHICKEN THIGHS

Steps:

• Combine first 9 ingredients in processor. Purée mixture until smooth. Transfer to large shallow baking dish. Add chicken thighs and turn to coat. Cover and refrigerate overnight, turning chicken occasionally.
• Preheat oven to 350°F. Bake chicken until cooked through, about 1 hour 15 minutes. Transfer chicken to platter. Garnish with chopped cilantro.

CROCK POT THAI CHICKEN THIGHS

Steps:

• Put all ingredients in crock pot on low for 6-8 hours.
• Garnish with cilantro, scallions, and peanuts.
• Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).

THAI THIGHS

Steps:

• In a bowl combine; green onions, garlic, hoisin, peanut butter, ginger, soy, sesame oil, lemon juice and hot pepper sauce.
• Arrange chicken legs in an oven proof dish.
• Spoon sauce over the chicken.
• Bake in 375F degrees oven for 45-50 minutes or until golden brown and cooked.
• Sprinkle with the chopped coriander.
• Serve.

BONNIE'S THAI THIGHS

Steps:

• 1. Note: Do some of the prep work ahead and it goes so smoothly. I combine the ingredients for the sauce and the ingredients for the garnish, and refrigerate until I am ready to bake the chicken. Then all you have to do is to put the thighs in the baking dish, put the sauce on the chicken, and pop it in the oven.
• 2. Here is how to brine the chicken. It is very easy to do. All you need is water and kosher salt to make the brine (not table salt) I use a tall gallon sized plastic container big enough to hold all the pieces and one that will fit in my refrigerator. Place 1/2 cup KOSHER salt in the container and add the water, stir well, and then add the chicken pieces. Let it brine only a couple of hours, then rinse the chicken, discard the brine, and return the chicken to the refrigerator. This step is important for tender, juicy chicken!
• 3. TO MAKE THE SAUCE: In a small bowl, combine 1/4 cup of the green onions (reserve the rest set aside) add garlic, hoisin sauce, peanut butter, ginger root, soy sauce, sesame oil, lemon juice and hot pepper sauce.
• 4. TO MAKE THE CHICKEN: Place chicken thighs in a 9x13 baking dish sprayed with Pam. Preheat oven to 375 degrees.
• 5. Spoon the sauce over the chicken evenly. Bake for 45 to 50 minutes, basting periodically, until the chicken is brown and juices run clear.
• 6. TO MAKE THE GARNISH: Combine the reserved onions, coriander and parsley, and mix well.
• 7. Remove from oven and sprinkle with the garnish, and serve with rice or noodles. Enjoy!

THAI CHICKEN THIGH BAKE

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.

SLOW-COOKER THAI CHICKEN THIGHS

Steps:

• Place chicken in slow cooker sprayed with cooking spray. Mix next 5 ingredients until blended; pour over chicken. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Spoon rice onto platter. Remove chicken from slow cooker, reserving sauce in slow cooker; place chicken on rice. Skim fat from surface of sauce; discard fat. Pour 1/2 cup sauce over chicken; discard remaining sauce.
• Top chicken with cilantro and nuts.