Ingredients
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 3 cloves garlic minced
- 1 tablespoon fresh lime juice
- 1 tablespoon grated ginger
- 1 teaspoon black pepper
- 1½ pounds boneless, skinless chicken thighs
- Vegetable oil for grilling
- 2 tablespoons chopped fresh cilantro for garnish
Instructions
- In a mixing bowl, whisk together soy sauce, fish sauce, brown sugar, minced garlic, lime juice, grated ginger, and black pepper until the sugar is dissolved.
- Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Preheat the grill to medium-high heat and lightly oil the grates with vegetable oil to prevent sticking.
- Remove the chicken from the marinade, letting excess drip off. Grill the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F.
- Transfer the grilled chicken to a plate, cover with foil, and let it rest for 5 minutes before slicing.
- Serve the grilled chicken garnished with chopped fresh cilantro.
