Asian Marinated Chicken Thighs

• 13 cups Canola Oil
• 1 teaspoon Sesame Oil
• 1 Tablespoon Chili Flakes In Oil
• 1 Tablespoon Fish Sauce
• 1/4 cups Cilantro, Finely Minced
• 3 cloves Garlic, Minced
• 1 teaspoon Lemon Zest
• 1 teaspoon Lime Zest
• Sriracha, To Taste
• Salt And Black Pepper
• 4 Bone-In, Skin-On Chicken Thighs

1. 1.
2. For the marinade, stir together the canola oil, sesame oil, chili flakes, fish sauce, cilantro, garlic, lemon zest, lime zest, Sriracha, salt, and pepper.
3. 2.
4. In a small container, reserve and refrigerate 3 tablespoons of the marinade to drizzle over the cooked chicken.
5. 3.
6. Wash the chicken thighs and pat dry with a towel.
7. 4.
8. Place the chicken in either a container with a lid or large Ziploc bag.
9. 5.
10. Pour the remaining marinade over the chicken and mix well.
11. 6.
12. Refrigerate at least 4 hours or preferably overnight.
13. 7.
14. To broil the chicken, adjust the oven rack to top third, so its about 8 inches from the top heating element.
15. 8.
16. On a broiling pan, place thighs skin side down.
17. 9.
18. Broil for 1618 minutes.
19. 10.
20. Flip the thighs so skin side is up.
21. 11.
22. Broil for an additional 1214 minutes.
23. 12.
24. Serve with the reserved 3 tablespoons of marinade on the side.

canola oil, sesame oil, chili flakes in oil, fish sauce, cilantro, garlic, lemon zest, lime zest, sriracha, salt, in

Taken from tastykitchen.com/recipes/main-courses/asian-marinated-chicken-thighs/ (may not work)