THAI CHICKEN THIGHS

Thai Chicken Thighs image

These chicken thighs marinate overnight in a Thai basil, cilantro-lime, and fish sauce blend before they're grilled.

Provided by Cooking44

Categories World Cuisine Recipes Asian Thai

Time 8h30m

Yield 6

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 285.7 calories, Carbohydrate 4.1 g, Cholesterol 93.4 mg, Fat 17.8 g, Fiber 0.5 g, Protein 26.3 g, SaturatedFat 3.5 g, Sodium 1085.4 mg, Sugar 2.9 g