Thai-Spicy Tangy Chicken

Spicy, tangy, with the right amount of sweet. This tender Thai-Spicy Tangy Chicken recipe is your ultimate dinner dream come true.


  • 1 Tbsp (generous) Thai red curry paste
  • 2 tsp peanut oil
  • 1 can lite coconut milk
  • Asian fish sauce
  • 15 chicken thighs, boneless + skinless
  • sweet Thai red chili sauce
  • chopped dry roasted peanuts
  • cilantro


  1. Combine curry paste and oil in a bowl; stir until the paste is good and soft. Mix in coconut milk and a couple shakes of fish sauce.
  2. Place chicken in a zippered plastic bag, pour in coconut marinade and seal. Toss to coat evenly. Let sit at room temp for 20 minutes (longer if refrigerated).
  3. I used my panini press grill — I set it on high and grilled the thighs in 3 batches, turning them at 3 minutes per side to get the criss cross grill marks. After the first flip, I brushed them with the sweet chili sauce. The chicken is done when it’s white throughout, but still juicy and the sweet sauce is caramelized in spots.
  4. Pile the thighs on a platter of cous cous and red cabbage, sprinkle with peanuts, cilantro and another drizzle of sweet sauce, then serve.