Step 1

For the marinade, whisk together soy sauce, sweet dark soy sauce, fish sauce, lemon juice, lime juice, white pepper, brown sugar, garlic, and cilantro stems in a medium bowl.

Step 2

Place chicken thighs in a large bowl and pour in the marinade.  Marinate for at least 30 minutes, preferably 4 hours to overnight.

Step 3

Transfer chicken and marinade to the Instant Pot inner pot.

Step 4

Pressure cook for 9 minutes on High Pressure.

Step 5

Do a quick release of pressure (QR). [Read More: The Different Pressure Release Methods]

Step 6

Using a slotted spoon or tongs, transfer chicken from Instant Pot to a large bowl. Empty cooking liquid into the same bowl.

Step 7

Let the chicken thighs sit in the juices while you prepare your grill.

Step 8

Preheat the grill to 350 degrees Fahrenheit.

Step 9

Grill chicken for just enough time to get sear marks on both sides, and to give it a grilled look and flavor, about 4 minutes per side.

Step 10

Transfer grilled chicken to a serving dish and immediately baste both sides with Thai sweet chili sauce using a basting brush.

Step 11

Sprinkle with green onions and chopped cilantro.

Step 12

For the marinade, whisk together soy sauce, sweet dark soy sauce, fish sauce, lemon juice, lime juice, white pepper, brown sugar, garlic, and cilantro stems in a medium bowl.

Step 13

Place chicken thighs in a large bowl and pour in the marinade.  Marinate for at least 30 minutes, preferably 4 hours to overnight.

Step 14

Preheat grill to medium-high temperature (400 degrees Fahrenheit).

Step 15

Remove chicken from marinade and discard marinade.

Step 16

Grill chicken for until internal temperature reads 165 degrees Fahrenheit, flipping the chicken every 5 minutes, for a total of about 20 minutes.

Step 17

Transfer grilled chicken to a serving dish and immediately baste both sides with Thai sweet chili sauce.

Step 18

Sprinkle with green onions and chopped cilantro.