A quick and easy Low-carb, gluten-free, Thai-inspired marinade for grilled chicken thighs with a little kick.
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Combine all ingredients in stainless steel or glass mixing bowl and mix well.
Trim any extra clumps of fat and skin that may be hanging off the margins of the thighs and discard.
Place chicken thighs into a 1 gallon Ziplock™ Freezer Bag and add the marinade to the bag. Seal well, and tumble to make sure all are coated.
Marinate for 2 to 4 hours - turning and tumbling once in a while.
If you take each chicken thigh and fold it backward - popping the joint out of its socket, the joint will have less mass and will then cook at the same rate as the rest of the meat.
Dump everything into a glass casserole dish and place in a 275°F oven for an hour and finish on the grill.
Grill over a medium hot grill until juices run clear. Increase heat at the end of cooking to crisp the skin.
A Low-Carb World Tour™ Recipe.