Stolen Thai Chicken Thighs
Serves 4 • Time 15 min (active) 45 min (passive)
This is not my recipe. I repeat, THIS IS NOT MY RECIPE! That being said, I am pretty sure I have made these chicken thighs more than anyone else on this earth. And, because they are so delicious and easy, I couldn’t not include them here. This recipe comes from the January 2005 edition of Food & Wine Magazine in the section titled: A Bon Vivant’s Diet. So, credit where it is due.
Now about these thighs… These have been part of my regular rotation for the past 10 years and have never failed to satisfy. Using boneless chicken thighs makes them extra easy and way more forgiving than a chicken breast. They are tangy, salty, a bit sweet, and a little smokey. They pair well with jasmine rice and 2 minute sesame green beans, with an asian style slaw, or served as the protein in a vermicelli bowl. The leftovers are also delicious remade into fridge-clearing Thai fried rice. So try them! Then, make them again, and again, and again…
Ingredients
~ 1 1/2 pounds boneless skinless chicken thighs
2 large garlic cloves, pressed or finely chopped
2 1/2 tablespoons cilantro leaves and tender stems (finely chopped and divided)
1 1/2 tablespoons fish sauce
1 teaspoon brown sugar
1/2 teaspoon chili powder *see note below
1 tablespoon fresh basil (optional, but highly recommended)
1 tablespoon fresh mint (optional, but highly recommended)
~ 2 tablespoons coconut oil (or other neutral oil with high smoke point)
Fresh lime wedges for serving
Notes, Tips, & Tricks
* Make sure you are not using chili seasoning, which is sometimes labeled as chili powder, and is a mixture of different spices that are often used in making chili; such as oregano and garlic. The only ingredient in your chili powder should be ground chilies.
**You may omit the fresh basil and/or fresh mint in a pinch, however they really give this dish a next level flavor that is unique and not to be missed. Thai basil is especially good here if you can get your hands on it!
Let’s Do It
Step 1
Trim chicken thighs of any stringy bits or large clumps of fat. If they are uneven in thickness, use a meat mallet to lightly pound them so they are generally of equal thickness throughout.
Step 2
In a large bowl or tupperware, mix together 2 tablespoons of cilantro, garlic, chili powder, brown sugar, and fish sauce. Add chicken to marinade, and rub mixture into chicken until well coated. Cover, and refrigerate for 45 mins- 1 hour.
Step 3
Once chicken is finished marinating, heat coconut oil in a large heavy bottomed skillet over medium high. When oil is shimmering, add chicken. Cook chicken thighs until nearly charred on one side, about 5 minutes. Flip, and cook for about another 3 minutes until cooked through.
Step 4
Remove chicken thighs from skillet. Cut into pieces, and serve with roughly chopped mint, basil, and remaining cilantro. Top with a squeeze of lime juice. Never turn back.