These chicken thighs marinate overnight in a Thai basil, cilantro-lime, and fish sauce blend before they're grilled.

Gallery

Recipe Summary

cook:
15 mins
additional:
8 hrs
total:
8 hrs 30 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

286 calories; protein 26.3g; carbohydrates 4.1g; fat 17.8g; cholesterol 93.4mg; sodium 1085.4mg. Full Nutrition
Advertisement