Kitchen notes · a little help before you start
Thai Chicken Marinade Recipe
Thai Chicken Marinade Recipe is made with chicken thighs or breast, fish sauce, and soy sauce.
- Prep
- 5 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- Thai · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Allow for marinating
Check the marinating step before planning the cooking.
2. Prepare the sauce mixture
Mix the sauce at its preparation step so it is ready when needed.
Get to know the ingredients
soy sauce
In the method: In a small mixing bowl, mix the soy sauce, fish sauce, coconut sugar, lime juice, curry paste, ginger, and garlic.
fish sauce
In the method: In a small mixing bowl, mix the soy sauce, fish sauce, coconut sugar, lime juice, curry paste, ginger, and garlic.
coconut sugar (or brown sugar)
In the method: In a small mixing bowl, mix the soy sauce, fish sauce, coconut sugar, lime juice, curry paste, ginger, and garlic.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: ¼ cup soy sauceIngredient note
Source: 2 tablespoons fish sauceIngredient note
Source: 2 tablespoons coconut sugar (or brown sugar)Ingredient note
Source: 2 tablespoons lime juiceIngredient note
Source: 1 tablespoon red curry paste (see notes)Ingredient note
Source: 1 tablespoon finely minced gingerIngredient note
Source: 2 cloves garlic (finely minced)Ingredient note
Source: 2 lb chicken thighs or breast
How to make it
0 of 4 steps completeMake room for Thai Chicken Marinade Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
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.
A few questions you might have
What should I prepare first?
Set out the baking dish and grill. Start with this step: In a small mixing bowl, mix the soy sauce, fish sauce, coconut sugar, lime juice, curry paste, ginger, and garlic.
Which preparation step should I plan for?
Check the marinating step before planning the cooking.
What happens at the end?
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.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Curry paste: For the best flavor, choose a good-quality curry paste. Your best bet is to look at the label and choose one made in Thailand. I usually use Mae Jin or Mae Ploy .
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: theendlessmeal.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
