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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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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