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Thai-Style Chicken Recipe

Thai-Style Chicken Recipe

From Story City, Iowa, Vicki Floden sends this finger-licking main course. Set the chicken in the peppery marinade a night early and there won't be much dinner preparation the following day.
TOTAL TIME: Prep: 10 min. + marinating Bake: 20 min. YIELD:4 servings


  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons lemon juice
  • 3 tablespoons coarsely chopped fresh basil or 1 tablespoon dried basil
  • 2 tablespoons fat-free plain yogurt
  • 2 teaspoons grated lemon peel
  • 3 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 4 boneless skinless chicken breast halves (4 ounces each)


  • 1. In a small bowl, combine the soy sauce, lemon juice, basil, yogurt, lemon peel, garlic, ginger and pepper flakes. Remove 1/4 cup to another bowl; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate overnight.
  • 2. Drain and discard marinade from chicken. Place chicken in a 13-in. x 9-in. baking dish coated with cooking spray. top with reserved marinade. Bake, uncovered, at 375° for 20 minutes or until a thermometer reads 170°. Yield: 4 servings.

Nutritional Facts

1 each: 134 calories, 3g fat (1g saturated fat), 63mg cholesterol, 360mg sodium, 2g carbohydrate (0g sugars, 0g fiber), 24g protein Diabetic Exchanges: 3 lean meat.

Reviews for Thai-Style Chicken

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Alovesk 152491
Reviewed Jun. 25, 2014

"I've made this twice now and it has been a hit both times. It's nice to have something a little different from the usual flavors I cook with.. I used sour cream instead of plain yogurt and I used boneless skinless chicken thighs instead of breast. So juicy & tasty!"

annaf27 122263
Reviewed Sep. 5, 2012

"My husband and I didn't care for this recipe at all. The taste of lemon was too strong and the consistency of the yogurt is strange. I won't be making this again."

deannasnz 122261
Reviewed Mar. 14, 2012

"This is similar to another marinade I make often, so I thought it would taste about the same, but it was better! Really delicious."

nesta85way 147790
Reviewed Feb. 17, 2012

"This recipe is a definite keeper. The whole family, including a couple of terribly picky eaters, loved it. It couldn't have been easier to fix, either."

mdsutton1 75352
Reviewed Feb. 11, 2012

"Excellent flavors! Highly recommend this recipe"

mjlouk 61969
Reviewed Sep. 1, 2010

"This was really good and I didn't even marinate it over night!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.