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1
Asian Marinated Chicken Thighs
Submitted by Forty*Chestnuts on October 1, 2012 in Main Courses, Poultry
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- ⅓ cups Canola Oil
- 1 teaspoon Sesame Oil
- 1 Tablespoon Chili Flakes In Oil
- 1 Tablespoon Fish Sauce
- ¼ cups Cilantro, Finely Minced
- 3 cloves Garlic, Minced
- 1 teaspoon Lemon Zest
- 1 teaspoon Lime Zest
- Sriracha, To Taste
- Salt And Black Pepper
- 4 Bone-In, Skin-On Chicken Thighs
Preparation Instructions
1. For the marinade, stir together the canola oil, sesame oil, chili flakes, fish sauce, cilantro, garlic, lemon zest, lime zest, Sriracha, salt, and pepper.
2. In a small container, reserve and refrigerate 3 tablespoons of the marinade to drizzle over the cooked chicken.
3. Wash the chicken thighs and pat dry with a towel.
4. Place the chicken in either a container with a lid or large Ziploc bag.
5. Pour the remaining marinade over the chicken and mix well.
6. Refrigerate at least 4 hours or preferably overnight.
7. To broil the chicken, adjust the oven rack to top third, so it’s about 8 inches from the top heating element.
8. On a broiling pan, place thighs skin side down.
9. Broil for 16–18 minutes.
10. Flip the thighs so skin side is up.
11. Broil for an additional 12–14 minutes.
12. Serve with the reserved 3 tablespoons of marinade on the side.
