Thai Chicken Thighs

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

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 286 Calories

Ingredients

• 1 tablespoon grated lime zest
• salt and ground black pepper to taste
• 3 green onions, thinly sliced
• ⅓ cup chopped fresh cilantro
• ¼ cup fish sauce
• 3 tablespoons canola oil
• 1 tablespoon dark brown sugar
• ¾ teaspoon kosher salt
• ¾ teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lime juice
• 2 teaspoons freshly grated ginger
• 2 pounds skinless, boneless chicken thighs
• ⅓ cup chopped fresh Thai basil

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

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.

Step 3

Combine chicken thighs and cilantro mixture in a gallon-sized zip-top bag. Marinate in the refrigerator 8 hours to overnight, turning occasionally.

Step 4

Drain chicken thighs and discard marinade. Season with salt and pepper to taste.

Step 5

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.