I found a recipe for Thai-grilled chicken thighs on Food.Com a few years back, and it's become one of our favorite ways to enjoy chicken.
Chris doesn't have the most adventurous palate, but this is one of the few recipes he absolutely loves. He's a fan of bold flavors, like I am, so this works just perfectly for the two of us. He generally prefers white meat over dark meat, but he enjoys the chicken thighs prepared this way, especially when done on the grill.
We usually use the thighs, as the original recipe states, but this weekend I had some chicken breasts that I had thawed and needed to use, so I tossed the marinade together on Saturday morning and we grilled them up Sunday afternoon.
The chicken always turns out moist and juicy, ridiculously flavorful from the marinade. This is awesome with a side salad or a stir-fry!
Thai Grilled Chicken
Total Time: 25 mins
12 chicken thighs (the original recipe uses boneless skinless thighs)
1/4 cup chopped fresh basil
1/3 cup chopped fresh cilantro
1 tablespoon minced ginger
3 tablespoons fish sauce
3 tablespoons olive oil
1 tablespoon honey
Combine all ingredients except chicken in food processor.
Process on high for 30 seconds, until ingredients are well combined.
Place chicken pieces in a gallon size resealable plastic bag or a large bowl.
Pour marinade over chicken, and turn to coat.
Seal bag or cover bowl and leave to marinate 6-24 hours, stirring or turning occasionally.
Grill chicken on the BBQ, stovetop or broil until golden brown and cooked through.