Thai recipes combine sweet, salty, sour and spicy in a miraculous way. This dish highlights skinless chicken thighs, which are fattier than breasts but still relatively lean and much more succulent.
Plus: More Chicken Recipes and Tips
1 1/2 pounds skinless, boneless chicken thighs, trimmed of all visible fat
Freshly ground pepper
2 large garlic cloves, minced
2 1/2 tablespoons minced cilantro
1 1/2 tablespoons Asian fish sauce
1 teaspoon brown sugar
1/2 teaspoon chili powder
1 1/2 teaspoons finely chopped basil
1 1/2 teaspoons finely chopped mint
2 tablespoons vegetable oil
Lime wedges, for serving
How to Make It
Season the chicken with pepper. In a bowl, mix the garlic with 2 tablespoons of the cilantro, the fish sauce, brown sugar and chili powder; rub over the chicken and let stand for up to 1 hour.
In a small bowl, toss the remaining cilantro with the basil and mint. In a large nonstick skillet, heat the oil until shimmering. Add the chicken and cook over high heat, turning once until cooked through, 6 to 7 minutes. Cut each thigh into 3 or 4 pieces. Transfer the chicken to a platter and scatter the herbs all over. Serve with the lime wedges.