Thai Marinated Chicken Thighs

Combine the fragrant leaves of cilantro, the delicate scents of Thai basil, and the savory essence of fish sauce in a medium-sized bowl. Add the pungency of green onions, the zesty juice of lime, the aromatic zest of lime, and the rich sweetness of brown sugar. Mix in the spicy warmth of ginger and the subtle nuances of kosher salt, rounding off with a pinch of pepper to taste.

Combine chicken thighs and the herb-infused mixture in a large, zip-top bag designed for marinating. Refrigerate for 8 hours or overnight, gently stirring the contents periodically to ensure even distribution.

Prepare an outdoor grill for medium-high heat and lightly brush the metal grates with oil to prevent sticking.

Remove chicken thighs from their marinade and discard the liquid, reserving it for another use if desired. Season with salt and pepper to suit your personal taste.

Place the chicken thighs on the preheated grill, cooking until they reach a safe internal temperature of at least 165 degrees F (74 degrees C), indicated by an instant-read thermometer inserted into the center of each thigh. Flip the chicken occasionally to ensure even cooking, and serve immediately.