Ingredients
The following ingredients have 4 Servings
- 1 pound boneless skinless chicken thighs ((or breasts))
- garnish (optional) - 2-3 green onions
- 1 1/2 tablespoon lime juice ((about 1 small lime))
- 1 1/2 tablespoon neutral or vegetable oil ((vegetable, canola, olive oil-but not extra virgin))
- 2 tablespoon soy sauce ((low sodium is fine))
- 1/2 tablespoon Fish sauce (Note 1)
- 2 tablespoon brown sugar
- 2 teaspoon minced garlic ((2 garlic cloves))
- 1 teaspoon fresh grated ginger - or more if you like ((or pinch of ground ginger))
- 1/4 teaspoon red chili flakes ((medium to medium-mild heat))
- 1 tablespoon cilantro ((and more for garnish if desired))
Instruction
- PREPARE CHICKEN: Trim larger pieces of fat from chicken (don't worry about smaller ones - they'll burn off). Pound chicken to even thickness for even cooking. I use the bottom of a pot or heal of my hand.
- MARINATE CHICKEN: Place all marinade ingredients in a ziploc bag or sealed container. Mix or squish bag to combine well. Add chicken, Seal bag/container and marinate at room temperature for 30 minutes or overnight in fridge.
- HEAT GRILL to medium-high. Oil grill with paper towel or spray.
- GRILL CHICKEN AND SERVE: Remove chicken from marinade (reserve marinade for sauce if desired Note 2). If using low salt soy sauce, lightly sprinkle chicken with salt. Grill chicken for 3-5 minutes per side, depending on thickness of chicken. Instant thermometer should read 160F. Add green onions for last 2-3 minutes if using. Transfer chicken to plate. Cover loosely with foil and let rest 5 minutes. Garnish with green onions and chopped fresh cilantro if desired. Note 3 to bake.
