Photo: Oxmoor House 
Hands-on Time
20 Mins
Total Time
1 Hour 30 Mins
Serves 6 (serving size: 1 chicken thigh, 2/3 cup vegetables, and about 2 1/2 tablespoons sauce)

All over Thailand, especially in urban areas, street-food stalls are everywhere, their sights and smells delightfully overwhelming. Chicken offerings are abundant, varied, and almost universally Mad Delicious. Four condiments are showcased at restaurants and makeshift street-side dining areas: white sugar (sweet), Thai chiles in vinegar (sour-piquant), fish sauce (salty-savory), and intensely flavorful crushed dry chile (depth-heat). In this recipe, the dipping sauce that accompanies honors the Thai condiment caddy. And the marinade on this chicken is deeply savory, welcoming generous amounts of the sauce. Eat your veggies, too, with your fingers. We left them raw.

How to Make It

Step 1

Fire up a charcoal grill to low heat, creating a slow, even bed of coals.

Step 2


Step 3

Place the cilantro roots (or cilantro and parsley stems) in a large zip-top plastic bag. Seal the bag. Use the side of a rolling pin to bruise.

Step 4

Add the sugar, the white pepper, the fish sauce, the oyster sauce, and the garlic to the bag and combine. Add the chicken thighs. Massage until well incorporated.

Step 5

Seal and refrigerate for 30 minutes.

Step 6

Remove chicken from bag; discard marinade.

Step 7


Step 8

Using flat and long stainless steel skewers, thread the chicken thighs so that they resemble a flat, Middle Eastern-style kebab.

Step 9

Using cooking spray, spray a clean grill rag and wipe down the grates of the grill very well. Use long tongs if proximity to fire makes you uncomfortable.

Step 10


Step 11

Place the chicken skewers on the hot grill.

Step 12

Grill for 15 minutes, assuming the heat is between 275° and 300° and controlled; otherwise, you'll find yourself turning more frequently.

Step 13

Flip and grill for another 15 minutes, or until you can easily pull off a piece of cooked chicken as if it has been slow-cooked.

Step 14

Remove the chicken to a platter, and let rest 10 minutes.

Step 15

Slide the thighs off of the skewers and onto the platter, arranging them to one side of the platter.

Step 16

On the other side of the platter, in rows, line up the carrots, cucumbers, cilantro, and lime wedges. Serve with the Dipping Sauce.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Cooking Light Mad Delicious

Ratings & Reviews

AltheaVet's Review

November 16, 2014
Wow! This is the greatest chicken and the dipping sauce is fantastic! I used a habanero pepper (and only used a small amount) because I couldn't find a thai bird chile. I also used cabbage slaw and cucumbers. The chicken would be great with regular salad greens as a thai chicken salad, though.

Easy & delicious for company!

August 17, 2018
Chicken thighs (8) marinated overnight were so tasty! Increase temp for last 7min to blacken slightly. Whole thighs were then cut up with kitchen scissors. I recommend chunks of fresh pineapple be served w the cukes & shredded carrot, and CELANTRO & THAI BASIL adds important flavors! I sprinkled with toasted sesame seeds. Peanuts add crunch & more flavor contrast. This is easy recipe for company, as all can be cut and ready to spread onto a platter after the chkn is grilled.Didn't hv Oyster Sauce, so used  a little soy sauce, red pepper flakes instead of Bird chiles. Love Thai food, all Asian food, really. Was happy to find this recipe.