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Flavorful Thai Basil Grilled Chicken with Sticky Rice

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A simple, authentic Thai basil grilled chicken recipe served with perfectly chewy sticky rice. This dish is quick, easy, and packed with vibrant flavors, perfect for weeknight dinners or outdoor cooking.

Ingredients

Scale
  • 1½ lbs (700g) boneless, skinless chicken thighs
  • 3 cloves garlic, minced
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon palm sugar or brown sugar
  • 2 tablespoons fresh lime juice
  • 1 teaspoon freshly ground black pepper
  • 1 cup fresh Thai basil leaves, roughly chopped
  • 1 small red chili, thinly sliced (optional)
  • 1 cup glutinous (sticky) rice, rinsed and soaked for at least 3 hours or overnight
  • Water for steaming
  • Extra fresh Thai basil leaves (to serve)
  • Cucumber slices or a simple green salad (to serve)
  • Fresh lime wedges (to serve)

Instructions

  1. Rinse 1 cup of glutinous rice under cold water until the water runs clear. Soak the rice in cold water for at least 3 hours or overnight. Drain before cooking.
  2. Set up a steamer basket over boiling water. Place the soaked rice in a cheesecloth-lined basket or directly in the basket and cover. Steam for 20-30 minutes, fluffing halfway through with a fork to prevent clumping.
  3. In a large bowl, combine minced garlic, fish sauce, soy sauce, palm sugar, lime juice, black pepper, chopped Thai basil, and sliced chili if using. Stir until the sugar dissolves.
  4. Add the chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours.
  5. Preheat the grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
  6. Remove chicken from marinade, letting excess drip off. Place on the grill and cook for 5-7 minutes per side or until internal temperature reaches 165°F (74°C).
  7. Let chicken rest for 5 minutes before slicing.
  8. Serve grilled chicken with sticky rice, garnish with extra Thai basil leaves, lime wedges, and cucumber slices or salad.

Notes

Marinate chicken for at least 30 minutes, ideally 1-2 hours for best flavor. Use chicken thighs for juiciness. Soak sticky rice for at least 3 hours or overnight for perfect texture. If no grill is available, bake chicken at 400°F for 25-30 minutes on a wire rack, flipping halfway. Let chicken rest before slicing to retain juices. Flavors deepen after resting overnight. Reheat sticky rice with a sprinkle of water covered to retain moisture.

Nutrition

Keywords: Thai basil grilled chicken, sticky rice, Thai recipe, grilled chicken recipe, easy Thai dinner, gluten-free Thai chicken, outdoor cooking, weeknight dinner

Find it online: https://shimmersnack.com/flavorful-thai-basil-grilled-chicken-recipe-with-sticky-rice-easy-and-perfect/