Name: Thai Chicken Thighs
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Chopped fresh cilantro - ⅓ cup; Chopped fresh Thai basil - ⅓ cup; Fish sauce - ¼ cup; Green onions, thinly sliced - 3; Canola oil - 3 tablespoons; Freshly squeezed lime juice - 2 tablespoons; Grated lime zest - 1 tablespoon; Dark brown sugar - 1 tablespoon; Freshly grated ginger - 2 teaspoons; Kosher salt - ¾ teaspoon; Freshly ground black pepper - ¾ teaspoon; Skinless, boneless chicken thighs - 2 pounds; Salt and ground black pepper to taste - 2 pounds

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Thai Chicken Thighs

1. Chopped fresh cilantro - ⅓ cup

2. Chopped fresh Thai basil - ⅓ cup

3. Fish sauce - ¼ cup

4. Green onions, thinly sliced - 3

5. Canola oil - 3 tablespoons

6. Freshly squeezed lime juice - 2 tablespoons

7. Grated lime zest - 1 tablespoon

8. Dark brown sugar - 1 tablespoon

9. Freshly grated ginger - 2 teaspoons

10. Kosher salt - ¾ teaspoon

11. Freshly ground black pepper - ¾ teaspoon

12. Skinless, boneless chicken thighs - 2 pounds

13. Salt and ground black pepper to taste - 2 pounds

How to cook deliciously - Thai Chicken Thighs

1. Stage

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.

2. Stage

Combine chicken thighs and cilantro mixture in a gallon-sized zip-top bag. Marinate in the refrigerator 8 hours to overnight, turning occasionally.

3. Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

4. Stage

Drain chicken thighs and discard marinade. Season with salt and pepper to taste.

5. Stage

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.