Thai Chicken Thighs
Total Time
2 hours 35 minutes
Prep Time
2 hours 15 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(60)
Ingredients
6 servings
- ⅓ cup chopped fresh cilantro leaves
- ¼ cup chopped Thai basil leaves
- 2 green onions, thinly sliced
- ¼ cup fish sauce
- 3 tablespoons canola oil, divided
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon lime zest
- 1 tablespoon dark brown sugar
- 2 teaspoons freshly grated ginger
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs
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Preparation
Step 1
CILANTRO MIXTURE: In a medium bowl, combine cilantro, basil, green onions, fish sauce, 2 tablespoons canola oil, lime juice, lime zest, brown sugar, ginger, salt, and pepper.
Step 2
In a gallon size Ziploc bag or large bowl, combine chicken and CILANTRO MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Step 3
Preheat grill to medium high heat.
Step 4
Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste.
Step 5
Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
Step 6
Serve immediately.
Step 7
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Chef's notes
Grilled or stovetop, make sure to stay cool while cooking.
