Thai Grilled Chicken With Honey-Chili Glaze

"I got this recipe from a cooking school. The chicken turns out AMAZING. It's spicy but if you want to cut down on the heat, only use half the jalapeno seeds (or none). My friends beg me to make this for them. Enjoy!!! Prep time does not include marinating overnight."
photo by esteban photo by esteban
photo by esteban
photo by esteban photo by esteban
photo by esteban photo by esteban
photo by gailanng photo by gailanng
Ready In:




  • Combine the ginger, coconut milk, salt and pepper in a large zip-lock bag. Add lemon grass. Place the chicken thighs in the mixture and refrigerate overnight.
  • Make the Honey-Chili Glaze: In a food processor, chop together the jalapeno and brown sugar. Scrape into a small saucepan. Add the venegar, salt, and honey and bring to a boil. Simmer over very low heat for about 2 minutes. Stir in the peanuts.
  • Prepare a charcoal grill to medium heat or preheat the broiler.
  • Drain the chicken and cook about 8-10 minutes on each side, depending on the size of the thighs and the heat. Grill until chicken is cooked through (careful not to over cook.).
  • After chicken is done cooking, place on a platter and pout the Honey-Chili Glaze over the hot chicken. Coat all pieces well, then sprinkle with coconut, cilatro and the scallions. This can be served hot or cold! Enjoy.

Questions & Replies

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  1. gailanng
    Served with recipe #214378. Wait, are you seeing a connection here? Thai it together!
  2. Suzys kitchen
    I have made this several times, and it's always fantastic. A few notes; be sure to oil your grill well; the chicken will stick. Also, some people do not like the taste to cilantro. I often take fresh kaffir lime leaves and chop them finely and add them either instead of or in addition to the cilantro. The flavor of the lime leaves goes exceptionally well with the fresh aromatic flavor of the lemongrass. Thanks for sharing one of the finest chicken recipes ever!
  3. jaclynkb
    These chicken thighs were a bit hit at a family gathering -- slightly spicy jalepeno tapered by the sweet honey, a winning combination. All palates enjoyed them. Super easy to make, though you do need to be quick about making the glaze or it'll burn. The marinade is not to be skipped -- people had commented on the subtle flavor in the chicken meat as much as the sauce. This is a keeper. Thank you so much for sharing!


  1. esteban
    I let the chicken marinate for a full day and it was incredibly juicy, and the skin on the chicken thighs crisped up very nicely.



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