I found this recipe in a grilling magazine for Thai Thighs and since I absolutely love Thai and grilled foods, I decided to try it. All the ingredients go perfectly together and making them on the grill is for easy cleanup. The flavors are absolutely delicious and if you love Thai and grilled food, than this is a dish for you. To see how I made it, keep reading.
12 chicken thighs, skinless, boneless (not pictured)
2/3 cup snipped fresh basil
2/3 cup snipped fresh cilantro
2 tbsp. brown sugar
12 garlic cloves, minced
2 tbsp. fresh ginger
2 tbsp. soy sauce
1 tbsp. fish sauce
1 tbsp. toasted sesame oil
2 tsp. red curry paste
1/2 cup honey roasted peanuts, chopped
Place chicken in a resealable bag. For marinade, in a small bowl, combine 1/3 cup of the basil, 1/3 cup of the cilantro, brown sugar, garlic, ginger, soy sauce, fish sauce, oil and curry paste. Rub marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally. Drain chicken, scrape marinade from chicken and discard.
For a charcoal grill, arrange medium hot coals around a drip pan. Test for medium heat above pan. Place chicken, meat sides down, on grill rack over drop pan. Cover and grill for about 30 minutes or until chicken is no longer pink (180F), turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.
Meanwhile in a small bowl combine the remaining 1/3 cup of basil, the remaining 1/3 cup cilantro and peanuts. Sprinkle the chicken with the mixture.