Thai Grilled Chicken Thighs

Ingredients

• pound sboneless, skinless chicken thighs
• tablespoon sfish sauce
• tablespoon slime juice
• tablespoon ssherry
• tablespoon sbrown sugar
• tablespoon ssweet chili sauce
• tablespoon minced garlic
• tablespoon sriracha sauce
• tablespoon sesame oil
• teaspoon lemongrass paste

Instructions

1. Place chicken in a gallon sized resealable plastic bag. Whisk together fish sauce, lime juice, sherry, brown sugar, chili sauce, minced garlic, Sriracha sauce, sesame oil, and lemongrass paste in a bowl and pour over chicken. Seal the bag and toss to coat. Refrigerate for at least 2 hours, but up to 8 hours for maximum flavor.
2. Preheat an outdoor grill to medium high heat and lightly oil the grill. Remove chicken from marinade, discarding marinade.
3. Grill until chicken is no longer pink in the center and the juices run clear, about 12 minutes total, turning halfway through the cooking time. An instant read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a serving platter and let rest 5 minutes.

Tips

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.