Ingredients
⅓ cup soy sauce
⅓ cup brown sugar
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon Thai-style sweet chili sauce
1 teaspoon chile-garlic sauce (such as Sriracha®)
3 cloves garlic, minced
¼ teaspoon curry powder
4 skinless, boneless chicken thighs
Instructions
Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
Preheat an outdoor grill for medium-low heat; lightly oil the grate.
Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.
Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.
Key Points About Ingredients:
- Chicken thighs are ideal for grilling because their higher fat content keeps them moist and juicy even over direct heat, unlike chicken breasts which can dry out quickly.
- Soy sauce acts as both a flavor powerhouse and a tenderizer in the marinade, helping the chicken absorb deep umami richness while breaking down muscle fibers for a more succulent texture.
- Thai-style sweet chili sauce adds a distinctive sweet heat that balances the saltiness of the soy sauce and the tartness of the citrus juices, creating a complex, restaurant-quality glaze.
- Brown sugar caramelizes on the grill grates, creating those beautiful, sticky char marks and a slightly smoky sweetness that takes this dish to the next level.
- Boiling the used marinade before basting is a critical food safety step that sterilizes any raw chicken juices, making it completely safe to brush back onto the grilling chicken.
Key Nutritional Insights:
- Chicken thighs provide a solid source of high-quality protein at roughly 28g per serving, supporting muscle repair and satiety.
- The soy sauce in this recipe contributes significantly to the sodium content, so those monitoring sodium intake may wish to use a low-sodium soy sauce alternative.
- The citrus juices (lime and orange) contribute a small but meaningful dose of vitamin C, which also helps with iron absorption from the meal.
- Brown sugar adds refined carbohydrates and added sugars to this dish; the marinade does drain off partially, but some is absorbed and used as a baste.
- Chicken thighs contain a favorable mix of monounsaturated and polyunsaturated fats, making them a more heart-friendly choice compared to many red meats.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories320
- Standard DV% Daily Value*
- Total Fat11 g72 g15.28%
- Saturated Fat3 g20 g15%
- Trans Fat0 g
- Polyunsaturated Fat2.5 g
- Monounsaturated Fat4.5 g
- Cholesterol115 mg300 mg38.33%
- Sodium1320 mg2300 mg57.39%
- Total Carbohydrate22 g275 g8%
- Dietary Fiber0.3 g28 g1.07%
- Total Sugars19 g
- Added Sugars17 g50 g34%
- Sugar Alcohal0 g
- Protein28 g50 g56%
- Vitamin D (Cholecalciferol)8 mcg20 mcg40%
- Calcium28 mg1300 mg2.15%
- Iron1.8 mg18 mg10%
- Potassium430 mg4700 mg9.15%
- Vitamin A60 mcg900 mcg6.67%
- Vitamin C (Ascorbic Acid)8 mg90 mg8.89%
- Vitamin E (Tocopherol)0.6 mg15 mg4%
- Vitamin K3 mcg120 mcg2.5%
- Vitamin B1 (Thiamin)0.1 mg1.2 mg8.33%
- Vitamin B2 (Riboflavin)0.22 mg1.3 mg16.92%
- Vitamin B3 (Niacin)7.5 mg16 mg46.88%
- Vitamin B6 (Pyridoxine)0.55 mg1.7 mg32.35%
- Folate14 mcg400 mcg3.5%
- Vitamin B12 (Cobalamine)0.55 mcg2.4 mcg22.92%
- Biotin4 mcg30 mcg13.33%
- Vitamin B5 (Pantothenic acid)1.4 mg5 mg28%
- Choline85 mg550 mg15.45%
- Phosphorus240 mg1250 mg19.2%
- Iodine5 mcg150 mcg3.33%
- Magnesium30 mg420 mg7.14%
- Zinc2.4 mg11 mg21.82%
- Selenium28 mcg55 mcg50.91%
- Copper0.09 mg0.9 mg10%
- Manganese0.18 mg2.3 mg7.83%
- Chromium2 mcg35 mcg5.71%
- Molybdenum8 mcg45 mcg17.78%
- Chloride180 mg2300 mg7.83%
