Ingredients
⅓cupfresh cilantro,chopped
⅓cupfresh Thai basil,chopped
¼cupfish sauce
3green onions,thinly sliced
3tbspcanola oil
2tbsplime juice,freshly squeezed
1tbsplime zest,grated
1tbspdark brown sugar
2tspginger,freshly grated
¾tspkosher salt
¾tspfreshly ground black pepper
2lbschicken thighs,skinless boneless
salt and ground black pepper,to taste
Preparation
Combine cilantro, Thai basil, fish sauce, green onions, lime juice, lime zest, brown sugar, ginger, kosher salt, and ¾ teaspoons of pepper in a medium-sized bowl.
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. Serve immediately.
