Thai Chicken Thighs
User Reviews
4.9
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Prep Time
2 hrs 15 mins
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Cook Time
20 mins
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Total Time
2 hrs 35 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American, International
Thai Chicken Thighs
Description
Combining a fresh herb blend of cilantro, Thai basil, and sliced green onions with fish sauce, lime juice and zest adds complexity to boneless, skinless chicken thighs. Brown sugar and freshly grated ginger add sweetness and warmth, while salt and pepper season evenly. Marinating the chicken for at least two hours allows flavors to penetrate deeply for well-rounded taste.
Grilling the marinated thighs over medium-high heat with a brush of canola oil creates a pleasant char and caramelization without drying. Turning occasionally ensures even cooking to an internal temperature of 165°F, keeping the chicken moist and tender. The result is a flavorful entrée marrying tang, herbaceousness, subtle sweetness, and a touch of spice from the ginger.
This dish can be served as a main course with rice or noodles to complement the rich, herbaceous marinade, suitable for casual meals or gatherings where vibrant, grilled meat is desired. The use of fresh herbs and lime juice enhances aroma and freshness.
Ingredients
- ⅓ cup cilantro fresh, chopped leaves
- ¼ cup Thai basil leaves chopped
- 2 green onions thinly sliced
- ¼ cup fish sauce
- 3 tablespoons canola oil divided
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon lime zest
- 1 tablespoon dark brown sugar
- 2 teaspoons ginger freshly grated
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 pounds chicken thighs boneless, skinless
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.
User Reviews
Overall Rating
4.9
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