Fiery Bangkok Grilled Chicken with Lime and Chili

Ingredients

• 4 pieces chicken thighs, skinless
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 3 tablespoons lime juice, freshly squeezed
• 1 tablespoon brown sugar
• 4 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 pieces red chili, sliced
• 1 bunch cilantro, chopped
• 1 teaspoon black pepper, freshly ground

• 1 tablespoon toasted sesame seeds
• 4 wedges lime

Method

1. 01
   In a large bowl, combine soy sauce, fish sauce, lime juice, brown sugar, minced garlic, vegetable oil, sliced red chili, and black pepper. Stir until sugar dissolves.
2. 02
   Add chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. 03
   Preheat your grill to medium-high heat. Oil the grates lightly to prevent sticking.
4. 04
   Remove chicken from the marinade, allowing excess to drip off. Place thighs on the grill.
5. 05
   Grill chicken for 6-7 minutes on each side, or until cooked through and the internal temperature reaches 165°F (75°C).
6. 06
   Remove chicken from the grill and let it rest for 5 minutes. Garnish with chopped cilantro and toasted sesame seeds.
7. 07
   Serve immediately with lime wedges on the side for an extra citrusy punch.