Description
These chicken thighs marinate overnight in a Thai basil, cilantro-lime, and fish sauce blend before they’re grilled.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 8 hrs 30 mins
Servings: 6