Thai Chicken Thighs
2 hrs 10 min + marinating6 servings
Grilled boneless chicken thighs in a bright cilantro-basil marinade with lime, fish sauce, and ginger.
| prepPreheat grill to medium-high heat | ||||
| 15 ml canola oil (for brushing) | Brush chicken with oil, season to taste | Grill 165°F / 74°C, ~10 min, serve immediately | ||
| 900 g boneless, skinless chicken thighs | Marinate chicken 2 hrs to overnight, drain | |||
| 80 ml chopped fresh cilantro leaves | Combine marinade ingredients | |||
| 60 ml chopped Thai basil leaves | ||||
| 2 green onions, thinly sliced | ||||
| 60 ml fish sauce | ||||
| 30 ml canola oil (for the marinade) | ||||
| 30 ml freshly squeezed lime juice | ||||
| 1 tablespoon lime zest | ||||
| 12 g dark brown sugar | ||||
| 2 teaspoons freshly grated ginger | ||||
| 1/2 teaspoon kosher salt | ||||
| 1/2 teaspoon freshly ground black pepper | ||||
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