Thai Chicken Thighs
Description
These chicken thighs marinate overnight in a Thai basil, cilantro-lime, and fish sauce blend before they're grilled.
Ingredients
•
1/3 cup chopped fresh cilantro
•
1/3 cup chopped fresh Thai basil
•
1/4 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
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3/4 teaspoon kosher salt
•
3/4 teaspoon freshly ground black pepper
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2 pounds skinless, boneless chicken thighs
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salt and ground black pepper to taste
Directions
1
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
Combine chicken thighs and cilantro mixture in a gallon-sized zip-top bag. Marinate in the refrigerator 8 hours to overnight, turning occasionally.
3
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4
Drain chicken thighs and discard marinade. Season with salt and pepper to taste.
5
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.