Thai-Marinated Chicken Thighs

Thai-Marinated Chicken Thighs

If you love Asian food and grilled chicken thighs, you will savor this fabulous combination. It's ready to enjoy in half an hour!

Prep Time



Total Time






cup teriyaki marinade and sauce
tablespoons vegetable oil
tablespoon chopped gingerroot
tablespoon fish sauce
tablespoon lime juice
teaspoons Thai red curry paste
boneless skinless chicken thighs
package (6 to 8 oz) thick rice stick noodles
cup chopped dry-roasted peanuts
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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you have time to marinate the chicken for 2 hours, it will add more flavor. Then wait to heat the grill until the start of step 3.
Instead of rice stick noodles, serve chicken over hot cooked rice or linguine.
If Thai red curry sauce is not available, substitute 1/2 teaspoon crushed red pepper flakes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 620
    • (Calories from Fat 240),
  • Total Fat 27g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 2110mg;
  • Total Carbohydrate 57g
    • (Dietary Fiber 3g,
    • Sugars 5g),
  • Protein 37g;
Percent Daily Value*:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 2 1/2 Very Lean Meat;
    • 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.