Thai Barbecue Chicken

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Thai Barbecue Chicken has a delicious thai marinade and is perfect served with some grilled veggies! The entire family will love this recipe! 

Thai Barbecue Chicken in a serving dish.

We spend a lot of time outside during the summer and grilling in my jam. I love to grill in the summer and I especially love when the recipe turns out as delicious as this one! You guys know me and my love for asian flavors and food. It is my favorite.

This marinade was simple but full of such amazing flavor. I marinaded the chicken overnight which really helped to infuse all of the yummy flavors into the chicken.

Close up photo of Thai Barbecue Chicken.

The great thing about this meal is that my entire family loved it! Including the picky eater. He said it was one of the best grilling recipes that we have had. I grilled up some fresh veggies with the chicken. I just love the char that the chicken and veggies both get on the grill.

This meal is a light and delicious summer meal that is going to wow your tastebuds!

Thai Barbecue Chicken on a white plate with a metal fork.


Thai Barbecue Chicken

5 from 2 votes
Thai Barbecue Chicken has a delicious thai marinade and is perfect served with some grilled veggies! The entire family will love this recipe!
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 6


  • 2 pounds boneless chicken thighs
  • 1 ⁄3 cup fresh cilantro chopped
  • 1 tablespoon ginger minced
  • 1 tablespoon garlic minced
  • 1 1 ⁄2 tablespoons soy sauce
  • 1 1 ⁄2 tablespoons fish sauce
  • 1 1 ⁄2 tablespoons olive oil
  • 1 1 ⁄2 tablespoons brown sugar
  • Chopped cilantro for garnish
  • Optional fresh veggies for grilling: I used red and green bell peppers snow peas, and carrots


  • In a small bowl combine cilantro ginger, garlic, soy sauce, fish sauce, olive oil and brown sugar. Add the chicken to a ziplock bag and marinate for 3 hours or overnight.
  • Preheat the grill to medium high heat. Grill the chicken about 3-4 minutes each side or until cooked throughout and no longer pink.
  • Serve over grilled veggies if desired. Garnish with additional cilantro and red pepper flakes.


Serves: 6

Calories334kcal (17%)Carbohydrates1gProtein25g (50%)Fat25g (38%)Saturated Fat7g (35%)Cholesterol148mg (49%)Sodium117mg (5%)Potassium310mg (9%)Sugar1g (1%)Vitamin A118IU (2%)Vitamin C1mg (1%)Calcium15mg (2%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. did the recipe as is, minus cilantro, because i didn’t have any..
    fish sauce was not at all too strong, and gives that perfect flavour!
    marinated overnight (probably around 12 hours, tbh) and was super tender, and flavourful

    will be adding this one to the ‘rotation’ 😉

  2. This is one of my go-tos, I make it every other week. It’s fantastic on mushrooms, too. Thanks so much for sharing it!

  3. Tried this recipe today to accompany my salads for lunch this week. Tastes amazing- adding this to my recipe book now!

  4. this is a lovely recipe! I added some chopped scallions and chopped lemongrass and it really intensified the flavor!

  5. Haven’t made this yet but will! I’d be afraid aid that overnight marinating would make the consistency mushy. Like it does with fish that’s marinated too long. Also wish everyone wouldn’t say the food was “yummmmmy”. So tired of that phrase. Ha!

  6. This looks really delicious! I may make it tonight! Is there a sauce I can sub for the fish sauce-or maybe just increase the soy sauce? I’m just not big on fish sauce.

    1. I am not a big fan of fish sauce either but it turned out great!! You can definitely add a bit more soy sauce or even leave the fish sauce out. 🙂

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