By Eileen Latimore
Thai Grilled Chicken Thighs
4 steps
Prep:30minCook:15min
Updated at: Thu, 17 Aug 2023 07:36:05 GMT
Nutrition balance score
Good
Glycemic Index
36
Low
Glycemic Load
4
Low
Nutrition per serving
Calories267.1 kcal (13%)
Total Fat19.6 g (28%)
Carbs10.8 g (4%)
Sugars6.9 g (8%)
Protein12.5 g (25%)
Sodium746.2 mg (37%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4 tablespoonsfresh basil
coarsely chopped, divided
4 tablespoonsfresh cilantro
coarsely chopped, divided
1 tablespoonfresh ginger root
finely grated
1 tablespoonbrown sugar
2 tablespoonsreduced-sodium soy sauce
2 tablespoonsolive oil
1 tablespoonminced garlic
1 tablespoonsriracha sauce
1 tablespoonsfish sauce
or clam juice
ziplock bag
large
1 lbchicken thighs
4tomatoes
medium, coarsely chopped
cooking spray
Instructions
Step 1
Chop basil and cilantro; peel and grate ginger. Combine 3 tablespoons basil, 3 tablespoons cilantro, ginger, brown sugar, soy sauce, olive oil, garlic, sriracha, and fish sauce until blended. Reserve one-half of marinade.
Step 2
Place other half of the marinade in zip-top bag; add chicken and knead to coat. Let stand 30 minutes (or overnight) to marinate.
Step 3
Preheat grill on medium. Chop tomatoes and toss to coat with reserved marinade.
Step 4
Coat chicken with spray; grill 8–10 minutes on each side, turning often, or until grill-marked and 165°F. Sprinkle with remaining 1 tablespoon each basil and cilantro before serving. Serve with tomato salad
