I had my mind set on making Cilantro Lime Chicken but my hands made something else. Something better, in fact. This simple Thai chicken recipe requires what you probably already have in the pantry. Better yet, if you have a grill, go ahead and grill the chicken to get that smokey flavor. If not, cook the chicken over stovetop with med-low flame to get that crispy skin on the outside. Either way, you will love this dish. Enjoy!
Ingredient
3 Boneless Chicken Thighs with skin on
2 Garlic, minced
1 1-in Ginger Root, minced
½ cup Parsley with stems, chopped
1 medium size Thai Red Chile, minced
Salt
2 Tsp Fish Sauce
½ Lime Zests and its Juice
Instruction
Place chicken thighs flat on a chopping board, skin side down. With a knife, slice a few diagonal lines across chicken but careful not to cut through it. We are only making slits on the surface to cook the meat evenly later. Set aside when done.
In a small bowl, mix garlic, ginger, parsley, chiles, lime zest, lime juice, salt, fish sauce together till well combined. Place chicken thighs on a baking sheet, skin side down. Start rubbing the marinade mixture onto chicken thighs. Make sure you get both sides. Place chicken back to the fridge for at least 2 hours.
Meanwhile cook some rice to go with it.
If you have a grill, go ahead and grill the chicken thighs for that smokey flavor. If not, take a frying pan, add enough oil to coat the bottom of the pan, turn heat up to med-low. We are cooking the thighs slow and low to get crispy skin on top. Once the oil heats up, place chicken thighs skin side down first. Do not be in a hurry to flip them over. Let cook for about 10 minutes or till skin browns on the edges. Then, you can flip them over. Cook for 5-7 minutes or so, depends on how thick they are. Finally, flip them over one last time to fully crisp the skin.
Remove chicken thighs from heat. Let rest for a few minutes before cutting. Serve with rice.
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