1-Diving into this Thai Chicken Thighs recipe is simpler than you might think, starting with prepping your ingredients for maximum flavor. Begin by blending the marinade components except for the oil, ensuring the lemongrass and garlic turn into a fine puree for that smooth, authentic taste. If you don’t have a blender, just grate them finely and mix by hand to keep things easy.

2-Once blended, stir in the 2 tablespoons of neutral oil, then add your 2 lb of chicken thigh fillets and toss until they’re fully coated. Cover and let it marinate in the fridge for at least 3 hours overnight works best for deeper flavor. For a faster option, slice the chicken thinly, marinate quickly, and stir-fry for a speedy meal.

3-Heat your BBQ or non-stick pan to high, then drop to medium right away to avoid burning from the sugar in the marinade. Cook the chicken for about 5 to 6 minutes per side, flipping as needed until it’s golden with those irresistible charred edges. After cooking, let the chicken rest for 3 minutes to lock in juices, then serve alongside steamed jasmine rice, lime wedges, finely sliced red chili, and cilantro leaves for a fresh finish.