Thai Chicken Thighs
- Thai Chicken Thighs
- Recipe
- Ingredients
- Instructions
Cilantro, Thai basil, fish sauce, lime juice and brown sugar = best marinade ever. Grilled or cooked on a grill pan on the stovetop!
Greetings from NYC!
Guys, it is toasty here. What’s so funny is that the last time I was here with Ben, it was for the Thanksgiving parade last year and it was 19 degrees, tying it for the second-coldest Thanksgiving Day in New York City’s history, and the coldest since 1901. (Temperatures dipped to 15 degrees in 1871.)
And now it’s just shy of 100 degrees F.
That’s okay though.
I’m just thinking about being even hotter right now, behind a hot grill, flipping these perfectly crisp-tender chicken thighs that’s been marinated in cilantro, Thai basil, fish sauce, lime juice, lime zest, brown sugar and ginger.
It’s legit a bath of all the best Thai flavors ever.
If you’d rather cook this on the stovetop, you can easily throw these on a grill pan over medium-high heat, cooking until golden brown and cooked through, about 4-5 minutes per side.
But grill or stovetop, please stay cool this weekend, folks. It’s a hot one!!!
Recipe
Yield: 6 servings
Prep: 2 hours
Cook: 20 minutes
Total: 2 hours
Ingredients
Instructions
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.
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.
3. Preheat grill to medium high heat.
4. Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste.
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.
6. Serve immediately.
