Lemon Basil Chicken

6 large boneless chicken thighs
2 large cloves garlic, chopped
1 teaspoon brown sugar
1/8 teaspoon salt
1/4 plus 1/8 teaspoon white pepper
1/2 cup lightly packed coarsely chopped lemon basil leaves
1 1/2 tablespoons fish sauce
1 tablespoon canola oil
Thai Sweet Chile Sauce, homemade or purchased

In a mini food processor, grind the garlic, sugar, salt, and white pepper to a coarse texture. Add the basil leaves, fish sauce, and canola oil. Process to a fine texture, pausing the machine to scrape down the sides, as needed. Taste and it should have a strong flavor.

Transfer the marinade to the bowl of chicken. Use your hands to coat the chicken well. Make sure to peel back the skin to get seasonings between the skin and flesh. Cover and refrigerate for 2 hours.

4. About 30 minutes before grilling, let the chicken sit at room temperature to remove some of the chill. Preheat a gas grill to medium or prepare a medium-hot fire. (You can also use a stove top grill on medium-high heat.)

Grill the chicken for about 12 minutes, turning frequently, until cooked through. Transfer to a plate and let sit for about 5 minutes. Slice the chicken into strips about 1/2-inch wide. Arrange on a plate and serve with the sweet chile sauce.

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