Thai-Inspired Grilled Chicken Thighs
Whisk soy sauce, fish sauce, brown sugar, cilantro, sesame oil, ginger, Sriracha, garlic, lime juice, and lemongrass paste together in a bowl.Advertisement
Put chicken thighs in a resealable plastic bag, pour marinade over chicken, and marinate for 2 hours or overnight for an even better flavor.
Preheat the grill to medium-high heat and oil the grate.
Remove chicken thighs from marinade, discarding marinade.
Grill chicken thighs until they are no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove from grill and allow to rest for a few minutes before serving.
You can find lemongrass paste in the refrigerated section of the produce department at your grocery store.
If you like a sauce with the chicken thighs, bring the marinade to a boil in a saucepan and thicken with a cornstarch slurry (equal amounts cornstarch and water).
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.