| 12 | boneless skinless chicken thighs |
| ⅓ cup | chopped fresh basil |
| ⅓ cup | chopped cilantro |
| 1 tbl | grated ginger |
| 1 tbl | minced garlic |
| ½ tsp | Tabasco Habanero Pepper Sauce |
| 1½ tbl | soy sauce |
| 1½ tbl | fish sauce |
| 1½ tbl | canola oil |
| 1½ tbl | brown sugar |
Put everything but the chicken together in a food processor bowl. Pulse the processor 6 or 8 times until everything is in a wet paste. Put the chicken thighs in a gallon zip top bag and pour the basil marinade over them. Let the chicken thighs marinate from an hour to two days.
Heat the grill up to medium high and take the thighs straight out of the bag. Grill over medium heat with the basil marinade still on the thighs until the chicken is cooked through. Don't try to grill these too quickly or the sugar in the marinade will burn.
Serve.