One thing we love about Thai food is how so many flavors can be layered within a single bite. We've tried to emulate that with this marinade - it comes together quickly and packs a flavor punch!
Our Basil Lemongrass olive oil is a great option to include in any existing Thai recipe you have - this marinade gets a double dose of both basil and lemongrass utilizing the Basil Lemongrass Extra Virgin Olive Oil, Lemongrass White Balsamic and dried basil.
- 2 tablespoons Basil Lemongrass Extra Virgin Olive Oil
- 2 tablespoons Lemongrass White Balsamic Vinegar
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 2 tablespoons light brown sugar
- 2 tablespoons Thai red curry paste
- 1/2 tablespoon garlic powder
- 1/2 tablespoon ground ginger
- 1/2 tablespoon dried basil
- 3lb boneless skinless chicken thighs
- 2 tablespoons Basil Lemongrass Extra Virgin Olive Oil
Whisk together all the ingredients for the marinade in medium bowl. Place chicken in a zip-top bag and pour marinade evenly over the chicken. Close the bag and massage marinade into the chicken to ensure all pieces are covered. Let marinate in the refrigerator for at least 30 minutes or overnight.
When ready to cook, add the remaining Basil Lemongrass EVOO to a skillet (cast iron is best!) and heat over medium heat. Remove chicken from marinade and cook in skillet, flipping once, until internal temperature of chicken reads 180°F. You can also grill the chicken if you prefer! Let rest for 5 minutes, then serve with rice or noodles.
Makes about 8 chicken thighs
