Ingredients
- 4 bone-in, skin-on chicken thighs
- 1/3 cup canola oil
- 1 tablespoon Asian fish sauce
- 1 tablespoon Asian chili flakes in oil
- 1/4 cup cilantro leaves, finely minced
- 3 garlic cloves, finely minced
- 1 teaspoon sesame oil
- 1 teaspoon grated lemon zest
- 1 teaspoon grated lime zest
- black pepper
- sriracha
Ready In 45 Minutes
Servings: 4
Cooking Instructions
Step 1
- Stir together all the marinade ingredients.
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Step 2
- In a small container, refrigerate 3 tablespoons of the marinade to drizzle over cooked chicken.
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Step 3
- Wash the chicken thighs and pat dry with a towel.
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Step 4
- For marinading the chicken thighs, place the thighs in either a container with lid or large ziploc bag.
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Step 5
- Pour Spicy Thai Marinade with Cilantro over the chicken and mix well.
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Step 6
- Refrigerate at least 4 hours or preferably overnight/24 hours.
- Length: 1680 minutes
Step 7
- Adjust the oven rack to top third, so its about 8 inches from the top heating element.
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Step 8
- On a broiling pan, place thighs skin side down.
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EQUIPMENT:
Step 9
- Broil, 16 18 minutes.
- Length: 18 minutes
Step 10
- Flip the thighs so skin side is up.
Step 11
- Broil, 12 14 minutes.
- Length: 14 minutes
Step 12
- Serve with the side of reserved 3 tablespoons of marinade.
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