Thursday, May 19, 2011

May Spice Rack Challenge - Broiled Coriander Chicken Thighs

Seriously? It's already May 19th? Where the hell did that come from,and yet, still three months until my BC vacation...sigh.

As I have only until tomorrow to get this recipe up and I'm going to a local brewery after work tomorrow I needed to get cooking today. The first recipe I googled for was the one I used (though I did read a few more before deciding that the first one was best. I didn't have green onions or a lime, but lemon juice worked just fine.

Broiled Coriander Chicken Thighs (By Pam Anderson at

8 boneless, skinless chicken thighs, trimmed of excess fat
Vegetable oil for coating
Salt and freshly ground black pepper
1 Tbs. ground coriander
2 Tbs. fish sauce
2 tsp. light brown sugar
1/4 lime
1/4 cup thinly sliced scallion greens

Adjust the oven rack to the position closest to the broiler and set the broiler on high. Coat both sides of each thigh with just enough oil to get the seasonings to stick. Sprinkle each side with salt, pepper, and a portion of the coriander, rubbing the seasonings into the meat. Mix the fish sauce and sugar in a small bowl; set aside.

Lay the thighs flat on a broiler pan and broil until they’re opaque on top, 3-to 4 minutes. Remove the thighs from the oven. Without turning them, brush them with the fish sauce mixture and return them to the oven. Continue to broil until the thighs are spotty brown and cooked through, another 4 to 5 minutes. Transfer to a serving plate; pour the pan juices over the chicken. Squeeze lime juice over the chicken and sprinkle with the scallions.

I served them with roasted new potatoes and lemon garlic broccolini...mmm!