With the savory deliciousness of Umami Thai Thighs, you can’t eat just two.

Suggested wine pairings follow recipe.

The unique flavors of Umami Thai Thighs will please many palates. This is a great make-ahead dish for any gathering.

Cook Time:25 min
Prep Time:30 min
Total Time:60 min
1. To make marinade: In a saucepan over medium heat, empty contents of a can of full fat coconut milk and bring to a simmer (about 10 minutes). Add 1/4 cup palm sugar. (It's not necessary to chop cubes or disks of palm sugar as they will dissolve in the hot liquid.) Stir frequently to prevent sugar from scorching and continue cooking until sauce reduces to a thin syrup consistency (should lightly coat the back of a spoon). Taste for desired sweetness. Should be lightly sweet, add more sugar as necessary. Let cool.

2. Combine all marinade ingredients in a bowl and mix, then add chicken thighs, making sure are surfaces are in contact for maximum deliciousness. Place chicken thighs in a glass tray and cover with plastic wrap or in gallon-size zipper bags for marinade time. Place in refrigerator for minimum 2 hours or up to overnight to marinade. The longer the marinade time, the tastier the chicken!

3. Place thighs and sauce in a cast iron skillet on a grill at 350 degrees for 30 to 45 minutes. Cook with grill lid closed. Then remove thighs from pan and place directly on grill grates for 3 to 5 minutes each side watching for caramelization of skin and grill marks.

4. Prepare dipping sauce(s) and serve alongside.
* 2 lbs of Chicken Thighs, skin on
* Marinade:
* 1 can (12 - 14 ounces) Coconut Milk, full fat
* 1/4 - 1/3 cup Palm Sugar (sweeten to taste)
* ¼ Seasoned Rice Wine Vinegar
* ⅓ cup Fish Sauce
* 8 cloves Garlic, chopped fine
* 1 - 2 Tbsp Asian Chili Sauce
* 2 - 3 Tbsp Panang or Yellow Curry Paste
* 1/4 cup Cilantro, diced
* Optional: 1 Tbsp Black Sesame Seeds for visual effect

Two exceptional sauces for maximum palate pleasure:

Umami Dipping Sauce (my go to)
¼ cup Water
¼ Seasoned Rice Wine Vinegar
⅓ cup Fish Sauce
1 Tbsp Extra virgin Olive Oil
1 Tbsp Agave Nectar or Coconut Syrup or 1/4 cup Superfine Sugar
1 Tbsp Asian Chili Sauce or 2 Tbsp Gochujang (Korean Chili) Paste
8 cloves Garlic, chopped fine
1 Tbsp Panang or Yellow Curry Paste
1/4 cup fresh Cilantro, diced
1 Tbsp fresh Mint, diced

Yum Yum Coconut Sauce
14 oz can Cream of Coconut
1 Tbsp Fish Sauce
1 Tbsp Oyster Sauce
1 Tbsp Agave Nectar
1 teaspoon Garlic Paste
1 heaping teaspoon Shiro Miso (mild yellow)
1 teaspoon Asian-style Hot Sauce OR 1/4 teaspoon Yellow Curry Paste
2 teaspoons Corn Starch

Suggested Wines:


As vivacious as Doris Day, these wines may be sparkling, white or rosé, but are always on the lighter and brighter end of the spectrum and never feature oaky flavors. These tangy wines of refreshment make ideal aperitifs and are remarkably versatile food partners.

Shop Boisset Collection Sparkling & Vivacious Rosé and White Wines