With the savory deliciousness of Umami Thai Thighs, you can’t eat just two. This is a great make-ahead dish for any gathering.

Prep time:30 minutes
Cook time:25 minutes
Servings:8 – 10


  • 2 lbs of Chicken Thighs, skin on


  • 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 tablespoons Asian Chili Sauce
  •  2 – 3 tablespoons Panang or Yellow Curry Paste
  •  1/4 cup Cilantro, diced
  • optional: 1 tablespoon Black Sesame Seeds for visual effect


  1. To make the 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.

Two exceptional sauces for maximum palate pleasure:

Umami Dipping Sauce (our favorite)

  • ¼ cup Water
  • ¼ cup Seasoned Rice Wine Vinegar
  • ⅓ cup Fish Sauce
  • 1 tablespoon Extra virgin Olive Oil
  • 1 tablespoon 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 tablespoon Panang or Yellow Curry Paste
  • 1/4 cup fresh Cilantro, diced
  • 1 tablespoon fresh Mint, diced

Yum Yum Coconut Sauce

  • 14 ounce can Cream of Coconut
  • 1 tablespoon Fish Sauce
  • 1 tablespoon Oyster Sauce
  • 1 tablespoon 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

Wine Pairing Guide

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Look for Methode Champenoise or Traditional Method stated on the label. Another option is Pet-Nat (petillant naturel) wine, produced in the artisanale or rurale style.
France: Cremant, Mousseux
Germany: Sekt
Italy: Asti, Prosecco, Prosseco Rosé
Spain: Cava
Texas: Albarino, Trebbiano, Picpoul Blanc, Pinot Grigio, Rosé
West Coast: Sauvignon Blanc, Fume Blanc, Rosé
Argentina: Sauvignon Blanc, Rosé
Austria: Gruner Veltliner
France: Chablis, white Bordeaux, Sancerre, Muscadet, Petit Manseng, Picpoul Blanc, Rosé
Germany: Dry Riesling
Italy: Pinot Grigio, Pinot Bianco, Frascati, Trebbiano, Vernaccia, Garganega (Soave), Orvieto, Gewurztraminer
New Zealand: Sauvignon Blanc
Portugal: Vinho Verde (Blanc or Rosé)
South Africa: Chenin Blanc, Rosé
Spain: Albarino, Verdejo, Godello, Viura, Rosé

Texas: Vermentino, Semillon, Chardonnay
West Coast: Pinot Gris, Fume Blanc, Chardonnay
Austria: Gruner Veltliner
France: Chablis, Macon Village/Saint-Véran, Alsace Pinot Blanc, Picpoul Blanc
Italy: Vermentino, Verdicchio, Fiano, Greco, Cortese (Gavi)