Thai Basil Chicken Thighs
Grilled Thai Coconut Curry Chicken Thighs

This really good but it needs to be prepared at least a day ahead of time.

12
boneless skinless chicken thighs (about 2 to 3 lbs)
Marinade
1 tsp granulated garlic
1 tsp ginger, minced or grated
1 tsp sriracha
1 tsp lemon grass paste or chopped lemon grass (one or the other of these is usually available in the ethnic section of your local supermarket or oriental food store)
1 tsp  ground coriander
tsp ground turmeric
tsp
curry powder (any kind)
1 tbl
brown sugar
2 tbl fish sauce
cup coconut milk

chopped cilantro and lime wedges

Mix the marinade together and pour it into a zip top bag.  Add the chicken to the marinade, squeeze the air out of the bag, put the bag into a bowl in to that will catch any leaks, and marinate in the fridge for at least 24 hours or as long as 48 hours.  Preheat the grill to medium high.  Take the thighs straight out of the bag and cook them on the grill with the marinade still on them.  Cook chicken until it browns or caramelizes and is cooked through.  Serve the chicken with fresh cilantro and lime wedges for garnish.

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