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Thai Chicken Thighs

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Thai Chicken Thighs




    Ingredients :

  • ⅓ cup chopped fresh cilantro
  • ⅓ cup chopped fresh Thai basil
  • ¼ cup fish sauce
  • 3 green onions
  • thinly sliced
  • 3 tablespoons canola oil
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon grated lime zest
  • 1 tablespoon dark brown sugar
  • 2 teaspoons freshly grated ginger
  • ¾ teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 2 pounds skinless
  • boneless chicken thighs
  • salt and ground black pepper to taste
  • Methods :

  • Combine cilantro, Thai basil, fish sauce, green onions, lime juice, lime zest, brown sugar, ginger, kosher salt, and 3/4 teaspoon pepper in a medium-sized bowl.
  • Combine chicken thighs and cilantro mixture in a gallon-sized zip-top bag. Marinate in the refrigerator 8 hours to overnight, turning occasionally.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Drain chicken thighs and discard marinade. Season with salt and pepper to taste.
  • Add chicken to the preheated grill and cook until no longer pink in the centers, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). Serve immediately.
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