Thaithighs Recipes

THAI CHICKEN THIGHS

Steps:

• Combine cilantro, Thai basil, fish sauce, green onions, lime juice, lime zest, brown sugar, ginger, kosher salt, and 3/4 teaspoon pepper in a medium-sized bowl.
• Combine chicken thighs and cilantro mixture in a gallon-sized zip-top bag. Marinate in the refrigerator 8 hours to overnight, turning occasionally.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Drain chicken thighs and discard marinade. Season with salt and pepper to taste.
• Add chicken to the preheated grill and cook until no longer pink in the centers, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). Serve immediately.

THAI CHICKEN THIGHS

Steps:

• Combine first 9 ingredients in processor. Purée mixture until smooth. Transfer to large shallow baking dish. Add chicken thighs and turn to coat. Cover and refrigerate overnight, turning chicken occasionally.
• Preheat oven to 350°F. Bake chicken until cooked through, about 1 hour 15 minutes. Transfer chicken to platter. Garnish with chopped cilantro.

SLOW-COOKER THAI CHICKEN THIGHS

Steps:

• Place chicken in slow cooker sprayed with cooking spray. Mix next 5 ingredients until blended; pour over chicken. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Spoon rice onto platter. Remove chicken from slow cooker, reserving sauce in slow cooker; place chicken on rice. Skim fat from surface of sauce; discard fat. Pour 1/2 cup sauce over chicken; discard remaining sauce.
• Top chicken with cilantro and nuts.

THAI THIGHS

Steps:

• Place salsa, chili sauce, peanut sauce, juice, fish sauce, scallions and ginger in a bowl – mix thoroughly.
• Chill this mixture for 30 minutes, then taste and adjust spice/heat to taste.
• Place this mixture and the thighs in a gallon freezer bag or a covered plastic container.
• Shake well to thoroughly coat thighs and marinate overnight in fridge, turning once or twice.
• Dump the whole shootin’ match in ye olde crocke potte and cook on low setting for about 7 hours or till chicken is cooked thoroughly.
• Carefully remove chicken to a pre-warmed serving dish.
• Taste sauce again and adjust seasonings to taste.
• Place cashews in plastic baggie and bash ‘em with a kitchen hammer/mallet.
• Serve chicken with sauce poured over and garnish with bashed cashews and chopped cilantro/parsley.

THAI THIGHS

Steps:

• In a bowl combine; green onions, garlic, hoisin, peanut butter, ginger, soy, sesame oil, lemon juice and hot pepper sauce.
• Arrange chicken legs in an oven proof dish.
• Spoon sauce over the chicken.
• Bake in 375F degrees oven for 45-50 minutes or until golden brown and cooked.
• Sprinkle with the chopped coriander.
• Serve.

THAI CHICKEN THIGHS

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the salsa, peanut butter, lemon juice, soy sauce, jalapeno, Thai chili sauce, garlic and ginger; pour over chicken. , Cover and cook on low until chicken is tender, 5-6 hours. Sprinkle with green onions and sesame seeds. Serve with rice if desired.