Thai-Marinated Chicken Thighs

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Thai-Marinated Chicken Thighs
  • Prep 20 min
  • Total 30 min
  • Servings 4
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If you love Asian food and grilled chicken thighs, you will savor this fabulous combination. It's ready to enjoy in half an hour!
Sep 8, 2011


  • 1/2 cup teriyaki marinade and sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped gingerroot
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 2 teaspoons Thai red curry paste
  • 8 boneless skinless chicken thighs
  • 1 package (6 to 8 oz) thick rice stick noodles
  • 1/2 cup chopped dry-roasted peanuts
  • 1/4 cup chopped fresh cilantro


  • 1
    In medium bowl, mix teriyaki marinade, oil, gingerroot, fish sauce, lime juice and curry paste. Reserve 1/4 cup marinade for noodles; set aside.
  • 2
    Pour remaining marinade into large resealable food-storage plastic bag; add chicken. Seal bag; refrigerate 10 minutes or up to 2 hours.
  • 3
    Heat gas or charcoal grill. Cook noodles as directed on package; cover to keep warm. Remove chicken from marinade; discard marinade. Place chicken on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • 4
    Toss cooked noodles with reserved 1/4 cup marinade; place on serving platter or divide evenly among 4 plates. Arrange grilled chicken over noodles. Sprinkle with peanuts and cilantro.

Nutrition Information

No nutrition information available for this recipe
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