Charcoal-Grilled Chicken Thighs with Galangal-Pepper Rub

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Chicken thighs rubbed with a spicy galangal and black pepper blend, grilled over charcoal for smoky street-market flavor. This Thai-inspired grilling recipe, ready in about 75 minutes, pairs bone-in chicken thighs, palm sugar, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 50 min Cook: 25 min Serves 4 Thai cuisine 410 cal/serving

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Ingredients

1.25 lbs bone-in chicken thighs
2 tbsp palm sugar
3 tbsp fish sauce
3 tbsp, grated galangal
1.5 tsp black pepper
1 tbsp coconut oil
10 briquettes charcoal

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Instructions

Step 1: In a bowl, mix 2 tbsp palm sugar, 3 tbsp fish sauce, 3 tbsp grated galangal, 1.5 tsp black pepper, and 1 tbsp coconut oil until a paste forms.
Step 2: Rub paste evenly over chicken thighs, pressing gently to adhere. Cover and refrigerate for 4 hours minimum.
Step 3: Prepare charcoal grill for indirect heat: light 10 briquettes and arrange on one side of grill, leaving empty space on the other.
Step 4: Place chicken thighs on the empty side of the grill, cover with lid, and cook for 15 minutes. Flip chicken and cook for another 10 minutes until internal temperature reaches 165°F.
Step 5: Rest chicken for 5 minutes before serving to retain juices, ensuring smoky char from charcoal without burning.