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Thai - Inspired Chicken Thighs

(for gluten free and dairy free, be sure to check all packages)


Yield: 6 servings

Prep Time: 35 minutes (5 minutes active)

Cook Time: 15-20 minutes

Total Time: 50-55 minutes


Ingredients:

1/4 cup chopped Thai basil leaves (sub cilantro if you can’t find Thai basil) or 2 TBSP Thai Seasoning Paste from Garden Gourmet

2 TBSP fish sauce

2 TBSP canola oil, divided

Zest of one lime

2 TBSP lime juice from ½ lime, save the other half to garnish and squeeze more lime juice for serving

1 TBSP dark brown sugar

¼ tsp each salt and pepper

2 pounds chicken thighs on the bone and with the skin


Directions:

  1. In a gallon size storage bag or large bowl, combine all ingredients, except the Thai basil leaves; marinate for 30 minutes, turning the bag after 15 minutes. 

  2. Remove the chicken thighs from the marinade. Put a few thai basil leaves or cilantro leaves under the skin of each chicken thigh, then save the rest for garnish.

  3. In a heavy skillet, heat the canola oil on medium-high heat. Once the oil is shimmering add the chicken thighs. Cook on each side for 3 minutes to get a good sear. Lower the heat to medium, then cook an additional 5-6 minutes per side or until the chicken thighs are cooked through completely. Check that the internal temperature is 165 degrees.  

  4. Let rest for 5 minutes, then top with the rest of the thai basil or cilantro. Serve immediately with lime wedges. 


Suggestions and ideas:

  • Serve with roasted okra, and/or a garden salad.

  • This dish would pair well with a sauvignon blanc with citrus notes to cut through the fat, but stand up to the beautiful Thai flavors.

Bon Appetit!