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This was absolutely amazing! My husband and friends loved it! I added some of the sauce to the quinoa, too. Definitely on of my favorites list!
Karissa
Whoa baby – this Spicy Thai Chicken is seductive.
From the moment it first sets your mouth on fire, it’s going to have you hooked with its flavor-loaded, saucy, sticky exterior and light-your-face-on-fire spice status.
*cue everyone leaving*
Guys it’s not that spicy YOU’LL BE FIIINE.
There’s a lot going on here besides spice that will draw you in, and besides, we can tone it down a little bit if need be, okay? You just cannot turn away from this kind of fiery, saucy, one in a million Spicy Thai Chicken love + affection.
Let’s Talk About Chicken Here
We’re using chicken thighs for this Spicy Thai Chicken. I said THIGHS.
Are you mad? Are you nervous?
You could totally make this with chicken breasts, too – it’s just that, I don’t know – are chicken breasts just a little sad to anyone else, too? I think it might be that I just literally don’t know how to make them super well. Never mastered that trick. Hi, thanks for following this blog, I don’t know how to make the most common type of chicken, you are now dismissed. (Until I made this AIR FRYER chicken and now this mission is accomplished.)
You know those times when people think you’re good at something (cooking meatless recipes) but its more that you’re just NOT good at something else (cooking with meat)? Now you’re tracking with me.
EXCEPT! This is the exception. Spicy Thai Chicken that is equal parts hot and sweet and salty with quinoa and maybe a little cucumber / mint / lime salad on the side? = ROCKING GOOD CHICKEN.
Here’s Why You’ll Love This
In addition to the featured usage of that sticky sauce that I let simmer into golden syrupy goodness while the chicken marinated in a little extra, it was the use of boneless skinless chicken thighs that really saved the day for me. Boneless skinless because I’m needy for things to be basic, and thighs because the meat is just more flavorful and juicy and it cooperated with me by getting those nice grill marks on the outside while staying tasty on the inside.
Like, I actually *wanted* to eat it.
Licked my fingers, nabbed bites in between photos, made it again for dinner two nights later. When it comes to chicken, consider me your picky toddler for chicken recipes: dear readers, this Spicy Thai Chicken has hereby received the Picky Toddler Slash Food Blogger stamp of approval.
It’s just waiting for you. Cause ALL YOU DO IS WIN WIN WIN NO MATTA WHAT 🏆
More Delicious Recipes with Chicken Thighs
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Spicy Thai Chicken and Quinoa
- Total Time: 55 minutes
- Yield: 4-6 1x
Description
Spicy Thai Chicken and Quinoa, made with chili sauce, agave, lime juice, garlic, cilantro, and peanuts! Sticky, saucy, and delicious.
Ingredients
For the Spicy Thai Sauce:
- 1/2 cup Thai style chili sauce (see notes)
- 1/2 cup water or chicken broth
- 1/4 cup agave or honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 2 tablespoons light brown sugar
- 1 clove garlic, minced
For the Chicken:
- 2 lbs. boneless skinless chicken thighs
- 2 cups uncooked quinoa
- chopped peanuts, cilantro, and chili flakes for topping
Instructions
- Sauce: Whisk all the sauce ingredients together. Set aside about 1/2 cup sauce to marinade the chicken. In a small saucepan over medium heat, bring the sauce to a boil and reduce heat to low. Simmer for 30 minutes or so until the sauce has thickened.
- Quinoa: Cook according to package directions.
- Chicken: Place the chicken in a bag or bowl with the reserved 1/2 cup sauce to marinate. Return to the refrigerator and let it all hang out for 30 minutes or so, while the sauce thickens. Shake off excess marinade and transfer to a hot grill pan or skillet. Let the chicken cook for a few minutes on each side, until no longer pink, brushing periodically with the thickened sauce.
- Serving: Plate the quinoa on a large platter and top with the chicken. Brush the whole thing with extra sauce. Sprinkle with cilantro, peanuts, and chili flakes.
Notes
I served this with a quick little cucumber-mint-lime salad! Delicious.
For the chili sauce, I used “Thai Style Chili Sauce” like this. (affiliate link)
We had plenty of leftover sauce to freeze and use for this recipe again!
Nutrition is for 6 servings using half of the total sauce amount since you will probably have extra sauce.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Keywords: thai chicken, chicken and quinoa, healthy chicken recipe, spicy chicken
This looks amazing… Can you do it with thin cut chicken breast and can you marinate it for 24 hours? I’m trying to prep a bunch of stuff in advance.
This is so delicious!!! I ended up finishing the chicken in the air fryer and serving everything with red peppers, green onions, shaved carrots, cilantro & edamame. So, so good!
Hi Lindsay,
Your Spicy Thai Chicken with Quinoa looks awesome! I’m disappointed not to fine the recipe for the cucumber – mint -lime salad that you served it with.
Care to share?
Many thanks!
It would be great if the link to the kind of Thai Chili Sauce that is intended for this recipe could be updated as the two that I found were both broken links.
Based on the quantity of the sauce I assume it’s Sweet Thai Chili Sauce but without a photo I can’t be 100% sure.
Just want you to know this is a family fave. I bought a jug of that Thai sauce off Amazon and can make it as often as I want! Great job!
How would you cook the thighs in the oven? 400 for 40?
Hi, April! We’d probably try 400 degrees for 25-30 minutes if the thighs are boneless.
This was a hit! I cooked chicken thighs in a grill pan and once they were done a bit I poured in the sauce and let it caramelize… wow! So good! I followed a comment below and made the “chili sauce” using 1/4c sweet chili sauce & 1/4c sriracha! Saved a good bit of sauce to use on my salmon tomorrow! 10/10!
Just what I was looking for. I plan on using drumsticks though. Hope that substitution will work. Great recipe for a freezing winter day.
Thanks for the inspiration.
Be well and stay warm. (also in Minnesota and it is too cold)
This was so stinking good! I’ve had it in my “recipes to make” folder for a couple months and finally made it tonight. So delicious!! I marinated 3lbs chicken for 24 hours in 1 cup of sauce and then cooked down the remaining cup for pour over. I grilled the chicken on the BBq which turned out perfect. Thank you!
I followed another commenters suggestion and did 1/4 c sriracha 1/4 c chili garlic sauce (the one with the green cap found at most grocery stores) in place of the Thai chili sauce. Maybe this is where I went wrong, but it was waaaay too spicy, which is saying a lot coming from me! I’m wondering if the commenter meant a different kind of chili sauce… either way, I’ll buy the correct Thai chili sauce and make it according to the original recipe next time. Besides it being extremely spicy, it was very good. I cooked the chicken in the oven for 40 min at 425 and broiled for 4 min.
Thanks for reporting back, Lia! 1/4 cup of each does sound like a spicy combo!
This was so incredibly good! Can’t wait to make it again. I used chicken breast instead since I’m not a fan of thighs and added some broccolini to it! Thanks for this great recipe
Sounds yummy! Thanks for sharing, Sarah!
Hi! The link in your notes and answer to other commenter’s questions is vague. You’ve linked an entire line of various products, not an actual example or sharing what you actually use. Is there any way you’d be willing to share what “Thai style chili sauce” you use? Hot? Sweet?
Hi, Tara! We used the Kikkoman brand Thai Style Chili Sauce.
Easy and tasty, thank you for sharing.
Delicious! I used sweet chili sauce with a bit of Siracha. Sauce definitely take 30min but when it is thick is gorgeous.
Hi there! I just love your recipes, they’re always so delicious. I tried this one tonight and – oh, oh my. So so so so good. Every single bite. Ky whole family loved it. And so easy!!! I was skeptical that 30 mins would be enough marinade time, but this was super flavorful. I added a sliced up yellow bell pepper to the chicken, and it was to die for. I cooked my quinoa in chicken broth and added garlic and some curry powder. Served with broccoli and ended up eating everything together. Yum yum yum!!! 😍
Help! Would like to make this but you say Asian Chili Sauce and post a link (twice – once in ingredients and again in comments) which only takes you into a product page which doesn’t list chili sauce. Please could you be more specific. Is it sweet chili or other? Nicola (UK)
Do you have a recipe for the cucumber mint salad?
I enjoyed cooking and experimenting with new recipes. I will try the way you suggested. It’s not like I do. thank you for sharing. It will be better than what I do.
The link for the chili sauce doesn’t work — would you mind adding the name?
I love your recipes, however, I really need nutritional information. Am I missing it? I looked for it but didn’t see any – please help me see the light:) Thanks!
I want to double this recipe so I wonder if I could bake it? Anyone ever try this? What you think, Lindsay?
nice dishe
very nice sharing. looks delicious
Hi Lindsay,
What’s the amount per serving? Husband is being really strict with his eating these days.
Thanks!
This was absolutely amazing! My husband and friends loved it! I added some of the sauce to the quinoa, too. Definitely on of my favorites list!
Glad you all enjoyed it, Karissa!