Get 3 months FREE*
Start today
Photo of Thai spiced chicken thighs by WW

Thai spiced chicken thighs

Total Time
50 min
25 min
10 min
Lemongrass, chilli and coriander create a fragrant baste for this chicken.


Skinless chicken thigh

540 g, (buy 600g), fat trimmed

Fresh lemongrass

1 piece(s), finely chopped

Fresh green chilli

1 whole, deseeded, finely chopped

Fresh ginger

2 tsp, finely grated


1 clove(s), crushed

Fresh coriander

2 tbs, leaves, plus 1/2 cup extra for salad

Fresh coriander

2 tsp, roots, finely chopped

Ground cumin

1 tsp

Ground turmeric

1 tsp

Lime juice

¼ cup(s), (60ml)

Dry rice noodles

100 g

Lebanese cucumber

2 medium, thinly sliced, diagonally

Cherry tomatoes

200 g, halved

Fresh mint

½ cup(s)

Fresh basil

½ cup(s), (Thai)

Roasted peanuts

2 tbs, finely chopped

Brown sugar

2 tsp

Fish sauce

2 tsp

Soy sauce

1 tsp


1 medium, cut into wedges to serve


  1. Combine chicken, lemongrass, chilli, ginger, garlic, chopped coriander, coriander root, cumin, turmeric and 1 tablespoon juice in a large bowl. Cover and place in fridge for 15 minutes.
  2. Meanwhile, prepare noodles following packet instructions. Refresh under cold water and drain. Using scissors, cut noodles into 10cm lengths and place in a large bowl.
  3. Add cucumber, tomatoes, extra coriander leaves, mint, basil and peanuts to noodles. Combine sugar, fish sauce, soy sauce and remaining juice in a small jug. Drizzle over noodle mixture and toss to combine.
  4. Preheat a chargrill or barbecue grill over medium-high heat. Cook chicken for 3 minutes each side or until browned and cooked through. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes before serving with noodle salad.