Thai Chicken Thighs with Garlic and Lime

Thai recipes combine sweet, salty, sour and spicy in a miraculous way. This dish highlights skinless chicken thighs, which are fattier than breasts but still relatively lean and much more succulent.

Plus: More Chicken Recipes and Tips

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  • Servings: 4

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  • 1 1/2 pounds skinless, boneless chicken thighs, trimmed of all visible fat
  • Freshly ground pepper
  • 2 large garlic cloves, minced
  • 2 1/2 tablespoons minced cilantro
  • 1 1/2 tablespoons Asian fish sauce
  • 1 teaspoon brown sugar
  • 1/2 teaspoon chili powder
  • 1 1/2 teaspoons finely chopped basil
  • 1 1/2 teaspoons finely chopped mint
  • 2 tablespoons vegetable oil
  • Lime wedges, for serving

How to make this recipe

  1. Season the chicken with pepper. In a bowl, mix the garlic with 2 tablespoons of the cilantro, the fish sauce, brown sugar and chili powder; rub over the chicken and let stand for up to 1 hour.

  2. In a small bowl, toss the remaining cilantro with the basil and mint. In a large nonstick skillet, heat the oil until shimmering. Add the chicken and cook over high heat, turning once until cooked through, 6 to 7 minutes. Cut each thigh into 3 or 4 pieces. Transfer the chicken to a platter and scatter the herbs all over. Serve with the lime wedges.


One Serving 274 cal, 14 gm fat, 2.7 gm saturated fat, 2 gm carb, 0 gm fiber.

Serve With

Brown rice.

Contributed By Published January 2005

490003 recipes/thai-chicken-thighs-with-garlic-and-lime 2013-12-06T23:53:43+00:00 Chef Bobo asian|thai|4|healthy|weeknight-dinner january-2005,Chef Bobo,thai food,chicken thighs,garlic chicken,chicken recipe,fast chicken recipes,thai-chicken-thighs-with-garlic-and-lime 490003

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