Recipe of Panko Chicken Thighs In Oven

Thai Chicken Thighs

Coat each chicken thigh with a light to medium coat of the mayo mixture and then roll in panko mixture.

Recipe Summary Thai Chicken Thighs

These chicken thighs marinate overnight in a Thai basil, cilantro-lime, and fish sauce blend before they're grilled.

Ingredients | Panko Chicken Thighs In Oven

⅓ cup chopped fresh cilantro

⅓ cup chopped fresh Thai basil

¼ cup fish sauce

3 green onions, thinly sliced

3 tablespoons canola oil

2 tablespoons freshly squeezed lime juice

1 tablespoon grated lime zest

1 tablespoon dark brown sugar

2 teaspoons freshly grated ginger

¾ teaspoon kosher salt

¾ teaspoon freshly ground black pepper

2 pounds skinless, boneless chicken thighs

salt and ground black pepper to taste

Directions

Combine cilantro, Thai basil, fish sauce, green onions, lime juice, lime zest, brown sugar, ginger, kosher salt, and 3/4 teaspoon 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 (74 degrees C). Serve immediately.

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Info | Panko Chicken Thighs In Oven

prep: 15 mins cook: 15 mins additional: 8 hrs total: 8 hrs 30 mins Servings: 6 Yield: 6 servings

TAG : Thai Chicken Thighs

World Cuisine Recipes, Asian, Thai,