Preparation Steps
- Peel off thigh skins with a paring knife.
Trim off excess fat.
Cut into one single "steak" piece working around the bone.
Save smaller pieces for cooking as well.
Set aside in a large mixing bowl.
- Pulse the marinade ingredients in a food processor until smooth.
- Coat the chicken pieces with the marinade.
Marinate overnight in the refrigerator or a minimum of 6-12 hours.
With a skewer or toothpick, piercing the thighs for extra marinade absorption is optional.
- Preheat a skillet or non stick pan over medium heat.
Add the chicken thighs and cook for about 15-20 minutes or until cooked through.
To ensure fully cooked thighs, use a meat thermometer and check for a reading of 165-170F.
- Transfer to a serving plate and garnish with scallion.
Serve with lettuce leaves.
Enjoy!.