Spicy Thai Chicken

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Spicy Thai Chicken

In the mood for something with a kick? Try this spicy chicken!


Making this Spicy Thai Chicken goodness is a two step process – first start with the marinade. Place all the marinade ingredients in a small food processor and pulse until mixture is smooth, and then transfer to a large gallon zip lock bag. Rinse your chicken thighs, pat dry, and place in the bag with the marinade. Refrigerate for at least 2 hours or overnight.

When you’re ready to start cooking, brush a large grill pan with olive oil and place over medium heat until almost smoking. You can also cook the chicken on your barbecue grill. Cook for 8-10 minutes per side until the chicken has nice grill marks and is cooked through. To serve, sprinkle with black pepper and finely chopped Thai basil. Enjoy!

Pro Tip: Don’t be afraid to use the stems! When we cut the leaves from our plants, we just cut the whole top of the plant off. Don’t worry about getting the stem in your recipe, our herbs are young and tender. The stems are only going to add more flavor!



3 tbsp
North Shore Living® Thai Basil, lightly packed
1 tbsp
Black Pepper
1 1/2 tsp
Red Pepper Flakes
1 1/2 tbsp
Ginger, sliced
Large Garlic Cloves, halved
2 tsp
Fish Sauce
1 tbsp
Brown Sugar
3 tbsp
Olive Oil
Salt, to taste


2 lbs
Chicken Thighs, boneless & skinless
Olive Oil
Black Pepper

Time to cook

150 minutes