Charcoal-Grilled Chicken Thighs with Galangal-Pepper Rub

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Chicken thighs rubbed with a spicy galangal and black pepper blend, grilled over charcoal for smoky street-market flavor. This thai-inspired grilling 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

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Instructions

  1. 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.
  2. Step 2: Rub paste evenly over chicken thighs, pressing gently to adhere. Cover and refrigerate for 4 hours minimum.
  3. Step 3: Prepare charcoal grill for indirect heat: light 10 briquettes and arrange on one side of grill, leaving empty space on the other.
  4. 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.
  5. Step 5: Rest chicken for 5 minutes before serving to retain juices, ensuring smoky char from charcoal without burning.

Frequently asked questions

How long does Charcoal-Grilled Chicken Thighs with Galangal-Pepper Rub take to make?

Total time is about 75 minutes (50 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charcoal-Grilled Chicken Thighs with Galangal-Pepper Rub?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Charcoal-Grilled Chicken Thighs with Galangal-Pepper Rub?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charcoal-Grilled Chicken Thighs with Galangal-Pepper Rub for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charcoal-Grilled Chicken Thighs with Galangal-Pepper Rub?

Thai grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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