Chicken thighs just got a whole lot more interesting in this weeknight dish, thanks to a coriander rub and a fish sauce and brown sugar finish. You’ve likely got everything you need for this dish in your pantry and fridge right now.
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White rice is a good accompaniment.
Delish and easy. Even my kids liked it. had to broil a bit longer than directed.
Original review (Sept 24, 2012): The coriander flavor is pretty subtle compared with the salt and fish sauce (which is also salty). I'll cut down on the salt next time.Also, I've noticed that thighs these days are pretty huge, so I added a minute broiling to each of the pre- and post-baste times ... and the thighs were still raw in the middle/underside. I wonder why the recipe says not to turn the thighs. I will next time ... and will also add two minutes each side (four total, to 6 pre-baste and 7 post-baste).Sept 30 Update: I made this recipe again today with the following modifications: I mixed all the rub and baste ingredients together and used them as a marinade. I heated a charcoal grill with coals on one side. Dusted the marinated pieces with a little additional light brown sugar/ground coriander mixture just before placing them on the heated grill. Cooked the thighs over direct heat 5 minutes per side, then moved them to the other side of the grill and heated them indirectly for 20 minutes. They were cooked through, this time. Before serving, I sprinkled them with the lime juice and chopped green onion. Deeee-licious.
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