Sticky Thaï Thighs

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving: 4 people

A Word From The Cook

“‘Borrowed’ from John Reid who has made this recipe for us many times especially during our Windsurfing vacations in Cape Hatteras N.C. – Thanks John.”


  • 1 Tbsp Peanut Oil
  • 2 Red Thai Chiles (2 could be hot / 1 not hot enough)
  • 1 Tbsp Ginger (finely chopped / grated)
  • 3 Tbsp Lime Juice
  • 3 Tbsp Fish Sauce
  • 1/3 Cup Brown Sugar
  • 8 Chicken Thighs (halved)
  • 1/2 Cup Coriander (Cilantro) leaves
  • 1 Lime (cut into wedges for garnish)


  1. Heat a frying pan over medium high heat. Add the peanut oil, chiles and ginger and sauté for 1 minute.
  2. Add the lime juice, fish sauce and brown sugar – continuing to cook for another minute.
  3. Add the chicken thighs and cook for 8 minutes on one side.
  4. Increase the heat to high, turn the chicken and cook for an additional 5 minutes – chicken will be browned, sticky and cooked through.
  5. For presentation:  transfer chicken to a large platter ‘decorate’ with fresh coriander with lime wedges on the side and serve with Jasmine rice and steamed vegetables.
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