Grilled Thai Chicken
Serves: 6
  • 2 pounds boneless skinless chicken thighs
  • ¼ cup avocado oil
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons coconut aminos or soy sauce
  • 1 tablespoon palm sugar or brown sugar
  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 2 teaspoons minced lemongrass
  1. Mix marinade ingredients together in a container larger enough to accommodate all your chicken and place the thighs in. Cover and marinate for at least 6 hours, preferably overnight. Remove from fridge an hour before grilling (ideally).
  2. Preheat grill to high heat.
  3. Place thighs smooth side down and close lid. Cook for 2 - 3 minutes to develop grill lines.
  4. Open lid and flip pieces. Closing the lid back up, cook the chicken for an additional 2 - 3 minutes then turn heat to low to cook the rest of the way, about 5 minutes.
  5. Remove from grill, and let rest for about five minutes before serving.
Recipe by The Happy Housewifeâ„¢ :: Cooking at