Thai Chicken Thighs

Cilantro, Thai basil, fish sauce, lime juice and brown sugar = best marinade ever. Grilled or cooked on a grill pan on the stovetop!

Greetings from NYC!

Guys, it’s a toasty one out here. What’s so funny is that the last time I was here with Ben, it was for the Thanksgiving parade last year and it was 19 degrees, tying it for the second-coldest Thanksgiving Day in New York City’s history, and the coldest since 1901. (Temperatures dipped to 15 degrees in 1871.)

And now it’s just shy of 100 degrees F!

That’s okay though. I’m just thinking about being even hotter right now, behind a hot grill, flipping these perfectly crisp-tender chicken thighs that’s been marinated in cilantro, Thai basil, fish sauce, lime juice, lime zest, brown sugar and garlic.

It’s legit a bath of all the best Thai flavors ever.

But if you’d rather cook this on the stovetop, you can easily throw these on a grill pan over medium-high heat, cooking until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.

Thai Chicken Thighs

Yield: 6 servings

prep time: 2 hours 15 minutes

cook time: 20 minutes

total time: 2 hours 35 minutes

Cilantro, Thai basil, fish sauce, lime juice and brown sugar = best marinade ever. Grilled or cooked on a grill pan on the stovetop!

Print Recipe

entree

Thai Chicken Thighs

2 hours 15 minutes20 minutes

Chungah Rhee

Ingredients:

• 1/3 cup chopped fresh cilantro leaves
• 1/4 cup chopped Thai basil leaves
• 2 green onions, thinly sliced
• 1/4 cup fish sauce
• 3 tablespoons canola oil, divided
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon lime zest
• 1 tablespoon dark brown sugar
• 2 teaspoons freshly grated ginger
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs

Directions:

1. Preheat grill to medium high heat.
2. In a medium bowl, combine cilantro, basil, green onions, fish sauce, 2 tablespoons canola oil, lime juice, lime zest, brown sugar, ginger, salt and pepper.
3. In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
4. Preheat grill to medium high heat.
5. Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
6. Serve immediately.

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