Switch up your everyday chicken with this Thai chicken marinade! It’s made from scratch with only real ingredients and delivers big, bold Thai flavor. Grill or bake it, then serve with rice and a salad for a quick and easy meal ready in just 35 minutes!
This Thai chicken marinade is one I use year-round because it’s quick to mix together and delivers juicy, tender chicken every single time. The flavors are beautifully balanced, with salty soy sauce and fish sauce, a hint of sweetness from coconut sugar, bright lime juice, and just enough warmth from red curry paste to keep things interesting.
I love that it’s made entirely with real, familiar ingredients, and most of them are probably already in your kitchen. Fresh garlic and ginger give the marinade a bold, fragrant backbone, while the lime keeps everything tasting fresh and lively. It works just as well with chicken thighs as it does with breasts, so I use whatever I have on hand.
This marinade is incredibly versatile, too. I’ll grill the chicken when the weather’s nice, but it’s just as delicious baked in the oven any time of year. I often double the batch and freeze half for later, which makes future dinners even easier. Simple, flexible, and consistently delicious, it’s a recipe I come back to again and again.
What to eat with marinated Thai chicken
This Thai-marinated chicken is a delicious main that’s easily turned into a meal with some rice, a salad, or sautéed vegetables. In the pictures, you see it served with my Thai cucumber salad and peanut satay sauce for dipping. For a more filling meal, pair it with some jasmine rice or my favorite coconut rice .
Can I use this marinade for chicken in pad Thai?
Absolutely! Use this marinade recipe for all of your favorite grilled or baked chicken recipes.
How long should I marinate the chicken?
I recommend marinating the chicken for a minimum of 30 minutes, and up to 8 hours in the fridge. Marinating it for too long can affect the texture, making it soft.
How long does leftover chicken keep in the fridge?
Store any leftover chicken in the fridge for up to 3 days. Make sure to discard any leftover used marinade.
Try these Thai chicken recipes
- Thai Chicken Skewers with Peanut Satay Sauce
- Thai Peanut Chicken Wings
- Thai Chicken Peanut Noodles
Thai Chicken Marinade Recipe
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Ingredients
- ▢ ¼ cup soy sauce
- ▢ 2 tablespoons fish sauce
- ▢ 2 tablespoons coconut sugar (or brown sugar)
- ▢ 2 tablespoons lime juice
- ▢ 1 tablespoon red curry paste (see notes)
- ▢ 1 tablespoon finely minced ginger
- ▢ 2 cloves garlic (finely minced)
- ▢ 2 lb chicken thighs or breast
Instructions
- In a small mixing bowl, mix the soy sauce, fish sauce, coconut sugar, lime juice, curry paste, ginger, and garlic. ¼ cup soy sauce, 2 tablespoons fish sauce, 2 tablespoons coconut sugar, 2 tablespoons lime juice, 1 tablespoon red curry paste, 1 tablespoon finely minced ginger, 2 cloves garlic
- Place the chicken in a shallow container (like a baking dish) and pour the marinade over top. Mix it around so that all the pieces are coated in the marinade. Let the chicken marinate in your fridge for at least 30 minutes, or up to 8 hours. 2 lb chicken thighs or breast
Cook the chicken
- Bake: Put the chicken and all of the marinade into a shallow baking dish. Bake at 425 degrees Fahrenheit, uncovered, for 15 minutes for boneless thighs, 20-25 minutes for breast, and 35-40 minutes for bone-in thighs. Grill: Remove the chicken from the marinade and grill over medium heat for 10 minutes for boneless thighs, 18-22 minutes for breast, and 30-35 minutes (over indirect heat) for bone-in thighs.
Optional: freeze the chicken
- Put the raw chicken into freezer bags then pour the marinade over the top. Squish the bag around a little so that the chicken is coated in the marinade then seal the bag and put it into your freezer.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More chicken marinade recipes
For more dinner inspiration, check out all of our chicken recipes !
Jerk Chicken Marinade
Mexican Chicken Marinade with Cilantro and Lime
Balsamic Chicken Marinade
Spicy Chicken Marinade with Chipotle Peppers
Thai Chicken Marinade Recipe
Ingredients
- ¼ cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons coconut sugar , or brown sugar
- 2 tablespoons lime juice
- 1 tablespoon red curry paste , see notes
- 1 tablespoon finely minced ginger
- 2 cloves garlic , finely minced
- 2 lb chicken thighs or breast
Instructions
- In a small mixing bowl, mix the soy sauce, fish sauce, coconut sugar, lime juice, curry paste, ginger, and garlic. ¼ cup soy sauce, 2 tablespoons fish sauce, 2 tablespoons coconut sugar, 2 tablespoons lime juice, 1 tablespoon red curry paste, 1 tablespoon finely minced ginger, 2 cloves garlic
- Place the chicken in a shallow container (like a baking dish) and pour the marinade over top. Mix it around so that all the pieces are coated in the marinade. Let the chicken marinate in your fridge for at least 30 minutes, or up to 8 hours. 2 lb chicken thighs or breast
Cook the chicken
- Bake: Put the chicken and all of the marinade into a shallow baking dish. Bake at 425 degrees Fahrenheit, uncovered, for 15 minutes for boneless thighs, 20-25 minutes for breast, and 35-40 minutes for bone-in thighs. Grill: Remove the chicken from the marinade and grill over medium heat for 10 minutes for boneless thighs, 18-22 minutes for breast, and 30-35 minutes (over indirect heat) for bone-in thighs.
Optional: freeze the chicken
- Put the raw chicken into freezer bags then pour the marinade over the top. Squish the bag around a little so that the chicken is coated in the marinade then seal the bag and put it into your freezer.
