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Thai Chicken Thighs with Garlic and Lime

  • ACTIVE: 15 MIN

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 1/2 pounds skinless, boneless chicken thighs, trimmed of all visible fat
  2. Freshly ground pepper
  3. 2 large garlic cloves, minced
  4. 2 1/2 tablespoons minced cilantro
  5. 1 1/2 tablespoons Asian fish sauce
  6. 1 teaspoon brown sugar
  7. 1/2 teaspoon chili powder
  8. 1 1/2 teaspoons finely chopped basil
  9. 1 1/2 teaspoons finely chopped mint
  10. 2 tablespoons vegetable oil
  11. Lime wedges, for serving
  1. 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.
  2. 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.
Notes One Serving 274 cal, 14 gm fat, 2.7 gm saturated fat, 2 gm carb, 0 gm fiber. Serve With Brown rice.


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