How To Make Thai Chicken Thighs
To make a tender Thai chicken dish, marinate chicken thighs in cilantro, lime, fish sauce, and brown sugar for a mildly tangy and minty meal.
Serves:
Ingredients
- â…“cupfresh cilantro,chopped
- â…“cupfresh Thai basil,chopped
- ¼cupfish sauce
- 3green onions,thinly sliced
- 3tbspcanola oil
- 2tbsplime juice,freshly squeezed
- 1tbsplime zest,grated
- 1tbspdark brown sugar
- 2tspginger,freshly grated
- ¾tspkosher salt
- ¾tspfreshly ground black pepper
- 2lbschicken thighs,skinless boneless
- 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 ¾ teaspoons of 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. Serve immediately.
Nutrition
- Calories:Â 413.31kcal
- Fat:Â 32.18g
- Saturated Fat:Â 7.37g
- Trans Fat:Â 0.16g
- Monounsaturated Fat:Â 14.94g
- Polyunsaturated Fat:Â 7.24g
- Carbohydrates:Â 4.17g
- Fiber:Â 0.60g
- Sugar:Â 2.23g
- Protein:Â 25.92g
- Cholesterol:Â 148.17mg
- Sodium:Â 1067.10mg
- Calcium:Â 31.31mg
- Potassium:Â 396.01mg
- Iron:Â 1.40mg
- Vitamin A: 45.88µg
- Vitamin C:Â 4.81mg
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