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Broiled Chicken Thighs with Coriander Rub

Scott Phillips

Servings: 4

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.


  • 8 boneless, skinless chicken thighs, trimmed of excess fat
  • Vegetable oil for coating
  • Salt and freshly ground black pepper
  • 1 Tbs. ground coriander
  • 2 Tbs. fish sauce
  • 2 tsp. light brown sugar
  • 1/4 lime
  • 1/4 cup thinly sliced scallion greens

Nutritional Information

  • Nutritional Sample Size based on three servings
  • Calories (kcal) : 330
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 190
  • Sodium (mg): 1320
  • Carbohydrates (g): 5
  • Fiber (g): 1
  • Protein (g): 46


  • Adjust the oven rack to the position closest to the broiler and set the broiler on high. Coat both sides of each thigh with just enough oil to get the seasonings to stick. Sprinkle each side with salt, pepper, and a portion of the coriander, rubbing the seasonings into the meat. Mix the fish sauce and sugar in a small bowl; set aside.
  • Lay the thighs flat on a broiler pan and broil until they’re opaque on top, 3-to 4 minutes. Remove the thighs from the oven. Without turning them, brush them with the fish sauce mixture and return them to the oven. Continue to broil until the thighs are spotty brown and cooked through, another 4 to 5 minutes. Transfer to a serving plate; pour the pan juices over the chicken. Squeeze lime juice over the chicken and sprinkle with the scallions.

White rice is a good accompaniment.


Rate or Review

Reviews (5 reviews)

  • momsstuffing | 10/01/2017

    Delish and easy. Even my kids liked it. had to broil a bit longer than directed.

  • almadenmike | 09/25/2012

    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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