Chicken Thighs in Thai Marinade

Ingredients 0/11

Step 1

Combine together cilantro, Thai basil, fish sauce, green onions, lime juice and zest, brown sugar, ginger, kosher salt, and about three-quarters of a teaspoon of pepper in a medium bowl. Toss the chicken thighs into a large zip-top bag along with the marinade, seal it up, and pop it in the fridge for at least 8 hours or overnight. Give the bag a little shake now and then to make sure the flavors get all over the chicken.

Step 2

When you’re ready to cook, heat up your grill to medium-high and lightly oil the grates so the chicken doesn’t stick. Take the chicken out of the marinade and discard the leftover liquid. Season the thighs with a bit of salt and pepper.

Step 3

Place the chicken on the grill and cook for about 7 to 10 minutes on each side, until the meat is cooked through and no longer pink inside. If you have a meat thermometer, check that the internal temperature hits 165°F. Serve the chicken right away while it’s nice and hot.