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+ servings

Famous Barbecue Thai Chicken

This recipe is scaled per 8 chicken thighs, but divides or multiplies well.
Prep Time1 hr 10 mins
Cook Time15 mins
Total Time1 hr 25 mins
Course: dinner
Cuisine: Thai
Servings: 2
Author: Heather Serody


  • approximately 3/4 C +/- Oyster Sauce. I use Wok Mei Brand
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • Olive oil
  • Freshly grated black pepper
  • Dried red chili flakes optional
  • 8 organic preferably free range chicken thighs with or without bones is fine. Use skin-on if you are eating ketogenic. 


  • Rinse and pat dry the chicken thighs. Place in a glass bowl.
  • Add oyster sauce - enough so that each thigh is evenly coated - but not sitting in - the sauce. Mix with your hands.
  • Add in garlic and onion powder and mix in with your hands, evenly distributing throughout the chicken.
  • Add in freshly grated black pepper and chili flakes (optional) if you like an extra kick. Mix well.
  • Add just enough olive oil top the chicken mixture to keep the thighs from sticking to the grill. Mix well with your hands.
  • Marinate minimum one hour; up to four.
  • Grill chicken on a medium low grill, turning once you have good grill marks and some just-blackened edges.
  • Allow to sit, covered for 5 minutes before serving. Serve while hot.


Don't substitute chicken breasts in this recipe - they get too dry.