Thai Chicken Thighs

Yield: 6 servings

Prep: 2 15

Cook: 20

Total: 2 35

Cilantro, Thai basil, fish sauce, lime juice and brown sugar = best marinade ever. Grilled or cooked on a grill pan on the stovetop!

4.9 stars (61 ratings)

Ingredients

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

Instructions

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.
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.
Preheat grill to medium high heat.
Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste.
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.
Serve immediately.

This Thai Chicken Thighs recipe is brought to you by DAMN DELICIOUS

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