Ingredients
6
6 servings
- •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.
Nutritional Facts
Per 6 servings
- Calories: 286
- Carbohydrate: 4g
- Fat: 18g
- Fiber: 1g
- Protein: 26g
- Sugar: 3g
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