Asian Marinated Chicken Thighs
4 bone-in, skin-on chicken thighs
-For the Marinade-
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
Stir together all the marinade ingredients.
In a small container, refrigerate 3 tablespoons of the marinade to drizzle over cooked chicken.
Wash the chicken thighs and pat dry with a towel.
For marinading the chicken thighs, place the thighs in either a container with lid or large ziploc bag.
Pour Spicy Thai Marinade with Cilantro over the chicken and mix well.
Refrigerate at least 4 hours or preferably overnight/24 hours.
Adjust the oven rack to top third, so it’s about 8 inches from the top heating element.
On a broiling pan, place thighs skin side down.
Broil, 16 – 18 minutes.
Flip the thighs so skin side is up.
Broil, 12 – 14 minutes.
Serve with the side of reserved 3 tablespoons of marinade.
This is an easy recipe for chicken thighs that's Asian-inspired. The marinade is tangy and spicy, and with a hint of nuttiness from the sesame oil. Adjust the amount of chili flakes and sriracha to your liking!
Monday, October 1, 2012 - 8:45am