20-Min Gai Yang with Sweet Chili Sauce
Charred Thai grilled chicken thighs glazed with garlic and fish sauce, served with sweet chili sauce and crisp cucumber slices. High-heat skillet swap for authentic charcoal flavor in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.25 lb boneless chicken thighs
- 4 count garlic cloves, minced
- 2 tbsp fish sauce
- ½ count lime, juiced
- ½ cup sweet chili sauce
- 1 count cucumber, sliced thin
- ¼ cup fresh cilantro (optional)
Instructions
- 1
Pat chicken thighs dry. Season generously with salt and black pepper on both sides.
- 2
Heat neutral oil in a large skillet over medium-high until it just shimmers, about 90 seconds.
- 3
Sear chicken skin-side down without moving for 5 minutes until golden and crispy at the edges.
- 4
Flip chicken. Add minced garlic to the pan; cook 30 seconds until fragrant, then add fish sauce.
- 5
Cook 4 minutes more until internal temp hits 165°F and the glaze caramelizes slightly.
- 6
Squeeze lime juice over chicken. Serve with sweet chili sauce, sliced cucumber, and cilantro.
Tools you’ll need
- 12-inch stainless steel or cast-iron skillet
- meat thermometer
- cutting board
- knife
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