Hey! I’m back! I guess you could say I took a little summer vacation from posting. Believe it or not, I’ve still been cooking a ton, I just haven’t had the time to sit down and do any blogging. Something had to give. Grilling has continued to be my go-to while it’s been so nice out but I’m starting to get that urge to turn my oven on, roast, slow-cook and heat up the house. I’m kind of over the corn on the cob and watermelon.
However, these bad boys are delicious! Just in the last year I’ve made a switch to eating more thighs than breast meat because of their flavor and tenderness. Plus, throwing them on the grill is super quick and easy. They are super juicy and that bit of carmelization is so good with the asian flavors. Paired with a crisp broccoli salad. Yum!
- 2 lbs of chicken thighs
- 3 Tablespoons olive or avocado oil
- ¼ cup lime juice
- ¼ cup rice vinegar
- 2 teaspoons lime zest
- 2 teaspoons fish sauce
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Combine all ingredients except the chicken to make the marinade
- Place chicken and marinade in a resealable bag and coat.
- Refrigerate for at least a half hour.
- Grill chicken on medium-high heat for about 15 minutes, turning once or until the chicken registers at 165°F
- To cook indoors, broil in the oven for about 8 minutes a side