The Recipe Thread [tm--CajunCook]

Some of my other favorites from the Bon Appetite Grilling Cookbook. I like to serve this with Zeas Thai Rib Sauce and over rice.

THAI- STYLE CHICKEN THIGHS
6 servings

A strong blend of sweet, sour, salty, and spicy aromatics infuses these chicken thighs with exotic Thai flavor. As for fish sauce, it’s a key ingredient in Thai cookery. If you don’t have any in your pantry, get some— every serious griller should have a bottle. The recipe only calls for a splash, but a little goes a long way, so don’t skip it.

1 ⁄ 3 cup chopped fresh basil
1 ⁄ 3 cup chopped fresh cilantro
1 ⁄ 3 cup chopped fresh mint
3 Tbsp. chopped peeled ginger
4 garlic cloves, chopped
1 1 ⁄ 2 Tbsp. (packed) dark brown sugar
1 1 ⁄ 2 Tbsp. fish sauce (such as nam pla or nuoc nam)
1 1 ⁄ 2 Tbsp. reduced- sodium soy sauce
1 1 ⁄ 2 Tbsp. vegetable oil, plus more for brushing
1 serrano chile, with seeds, chopped
12 skinless, boneless chicken thighs (about 2 1 ⁄ 4 lb.)

Blend basil, cilantro, mint, ginger, garlic, brown sugar, fish sauce, soy sauce, 1 1 ⁄ 2 Tbsp. oil, and chile in a food processor, stopping occasionally to scrape down sides of bowl, until a coarse purée forms. Arrange chicken in a 13x9x2- inch glass baking dish. Spoon herb mixture over chicken; turn to coat. Cover dish and
chill, turning chicken occasionally, for at least 2 hours. DO AHEAD: Can be made
1 day ahead. Keep chilled.

Build a medium fire in a charcoal grill, or heat a gas grill to medium- high. Brush grill grate with oil. Grill chicken, turning once, until an instant- read thermometer inserted into the thickest part of the thigh registers 165°F, about 6 minutes per side. Let rest for 5 minutes before serving.