Thai Grilled Chicken Thighs with Tamarind Fish Sauce
Coconut milk-marinated chicken thighs infused with turmeric, coriander, and garlic, grilled until golden and served with a vibrant tamarind-based dipping sauce spiked with fish sauce and fresh cilantro. This version uses evaporated milk for a lighter marinade while maintaining the aromatic spice profile characteristic of Thai gai yang. Ideal for weeknight dinners or casual entertaining, served alongside sticky rice to soak up the tangy, umami-rich sauce.
Ingredients
- 1 ½ pound boneless skin-on chicken thighs
- 1 cup evaporated milk
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon ground turmeric
- 1 tablespoon coconut sugar, for marinade
- ¼ teaspoon salt
- 1 ½ teaspoon whole coriander seeds
- 1 ½ teaspoon black peppercorns
- 4 clove garlic
- 1 tablespoon vegetable oil
- 4 whole shallots, for sauce
- 1 bunch fresh cilantro, for sauce
- 2 teaspoon jasmine rice, for sauce
- 1 teaspoon crushed red pepper flakes
- 3 teaspoon coconut sugar, for sauce
- 6 tablespoon tamarind saucelime juice6 tbsp tamarind=3 tbsp lime juicevegan-friendly
increases acidity, reduces depth
- 1 whole lime, juiced
- 2 tablespoon fish saucesoy sauce1:1vegetarianfish-freeadds glutenadds soy
reduces umami slightly but preserves savory note
Full guide → - 2 cup glutinous rice
Instructions
- 1
Pound coriander seeds, black peppercorns, and garlic in a mortar and pestle until coarsely ground.
- 2
Combine the spice paste with coconut sugar, salt, turmeric, soy sauce, oyster sauce, and evaporated milk in a bowl.
- 3
Add chicken thighs to the marinade, cover, and refrigerate at least 4 hours or overnight.
- 4
Combine shallots, cilantro, jasmine rice, red pepper flakes, coconut sugar, tamarind sauce, lime juice, and fish sauce in a small bowl for the dipping sauce.
- 5
Preheat grill pan over high heat, then reduce to medium-high. Oil the pan lightly.
- 6
Grill chicken thighs 5-8 minutes per side until cooked through and charred at edges.
- 7
Slice chicken and serve on a platter with the dipping sauce and sticky rice.
Tips
Remove chicken from marinade 15 minutes before grilling and pat dry to promote browning and crisping of the skin.
Toast jasmine rice briefly in a dry pan before grinding into the dipping sauce to add nutty depth and texture.
Good to Know
Refrigerate grilled chicken in an airtight container up to 3 days. Dipping sauce keeps 2 days covered. Do not freeze dipping sauce as jasmine rice texture degrades.
Marinate chicken overnight for deeper flavor. Prepare dipping sauce components separately up to 4 hours ahead; combine just before serving to keep cilantro fresh.
Serve chicken warm or room temperature with sticky rice and chilled dipping sauce. Accompany with lime wedges, extra cilantro, and sliced fresh chilies.
Common Mistakes
Grill chicken on high heat throughout to avoid dry, burnt exterior before interior cooks through.
Do not skip the 15-minute rest after removing from marinade to avoid steaming instead of grilling.
Toast jasmine rice lightly in dipping sauce to avoid gritty uncooked texture.
Substitutions
Dairy-Free Swaps
Vegan Options
increases acidity, reduces depth
Full guide →Nut-Free Alternatives
General Alternatives
reduces umami slightly but preserves savory note
Full guide →FAQ
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time to 4-6 minutes per side. Thighs stay moister due to higher fat content. Pound breasts to even thickness first.
What if I don't have a grill pan?
Use a regular skillet or outdoor grill set to medium-high heat. Oil lightly. Cooking times remain similar; watch for charring.
Can I freeze the marinated chicken?
Yes, up to 3 months. Thaw overnight in refrigerator before grilling. The marinade protects the meat during freezing.