Ingredients
-
8
-
-
2
-
4
-
1
-
2
-
2
-
1/4
-
10
-
2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Make Coriander and Chili Paste: |
|
2
Done
|
Blend or Process Ingredients Until Mixture Forms a Smooth Paste. |
|
3
Done
|
Marinate Chicken Thighs: |
|
4
Done
|
Pierce Chicken All Over With a Sharp Knife. Combine Chicken and Paste in a Large Bowl. Rub Paste Into Cuts. |
|
5
Done
|
Cover. Refrigerate Overnight. |
|
6
Done
|
Cook Chicken: |
|
7
Done
|
Cook Chicken, Covered in Heated, Oiled Grill Pan, 5 Minutes. |
|
8
Done
|
Uncover, Cook, Stirring Occasionally, About 20 Minutes or Until Cooked (when a Meat Thermometer in the Thickest Part of the Chicken Registers 170 Degrees Fahrenheit or 76.67 Degrees Centigrade). |
|
9
Done
|
Serve Chicken, If Desired, With Thin Rice Noodles and Lime Wedges. |
