Shelly's Recipe

THAI THIGHS

Category: Chicken

12 chicken thighs (4 1/2 to 5 pounds total), skinned (if desired)
2/3 cup snipped fresh basil
2/3 cup snipped fresh cilantro
2 tbsp packed brown sugar
12 cloves garlic, minced
2 tbsp grated 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 plastic bag set in a large bowl. For marinade, in a small bowl, combine 1/3 cup of the basil, 1/2 cup of the cilantro, the 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, scrap 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, meaty sides down, on grill rack over drip pan. Cover and grill for 50 to 60 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 basil, the remaining 1/3 cup cilantro, and peanuts. Sprinkle chicken with basil mixture. Makes 6 servings.