15-Min Gai Yang with Chili-Lime Glaze
Charred Thai grilled chicken thighs with a sticky-spicy glaze made from fish sauce, chili, and lime. Serve with jasmine rice for the complete weeknight dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 8 thighs (about 2 lbs) boneless, skinless chicken thighs
- 3 tbsp fish sauce
- 2 limes lime (juiced)
- 2 chilies Thai bird's eye chilies, thinly sliced
- 1 tbsp brown sugar
- 4 cloves garlic cloves, minced
- ¼ cup cilantro (chopped, optional garnish)
Instructions
- 1
Mix fish sauce, lime juice, sliced chilies, brown sugar, and minced garlic in a small bowl until sugar dissolves.
- 2
Pat chicken thighs dry. Season generously with salt and black pepper on both sides.
- 3
Heat oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
- 4
Sear chicken 3 minutes per side without moving until skin is golden and crispy.
- 5
Pour glaze over chicken, reduce heat to medium, and cook 4–5 minutes, tilting pan to coat thighs in bubbling sauce.
- 6
Slide onto a plate. Scatter cilantro on top and serve immediately with jasmine rice.
Tools you’ll need
- 12-inch heavy skillet
- small bowl
- cutting board and knife
- lime juicer or fork
- wooden spoon or silicone spatula
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