Ingredients
- 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
Why This Dish Is Hard To Resist
Helpful Chef Tips
- Use skin-on thighs for extra crispiness when cooking.
- Cook on medium heat to avoid burning the marinade while ensuring the chicken cooks through.
Step 1
Combine together the cilantro, Thai basil, fish sauce, green onions, lime juice and zest, brown sugar, ginger, kosher salt, and most of the pepper in a medium bowl. Toss the chicken thighs into a large zip-top bag along with the herb mixture, seal it up, and pop it in the fridge to marinate for at least 8 hours or overnight. Give the bag a little shake now and then to make sure everything soaks in evenly.
Step 2
When you’re ready to cook, heat up your grill to medium-high and brush the grates with a bit of oil to keep the chicken from sticking. Take the chicken out of the marinade and discard the leftover liquid. Give the thighs a quick seasoning with salt and pepper.
Step 3
Place the chicken on the grill and cook for about 7 to 10 minutes on each side. You want to make sure the meat is cooked through, so it should reach an internal temperature of 165°F (74°C). Once done, serve the chicken right away and enjoy!
