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| broiled basil chicken, hot from the oven |
As far as meal prep goes, this one is pretty simple if you have all the ingredients on hand. I used a large resealable container to marinade the chicken.
Ingredients
6 boneless, skinless chicken thighs
1/4 chopped fresh basil, preferably Thai basil
1 tbsp fresh ginger, peeled and minced
2 garlic cloves, minced
2 tsp (up to 1 tbsp) chili sauce (I used a basic sirracha sauce)
1 tbsp light soy sauce
1 tbsp fish sauce
1 tbsp olive oil
1 tbsp brown sugar
Directions
0. Combine all ingredients together in a resealable container and marinade for at least an hour, several hours, or overnight.
1. Place chicken on a broiling pan, or a lightly greased baking pan if you don't have a broiling pan.
2. If you need to move oven racks so that the meat is about five inches from the flame (if using a gas oven), you should do so now before turning the broiler on.
3. Let the oven heat up. Most modern ovens will tell you when the temperature is right. I have never measured the ambient oven heat when using the broiler, so the only test for doneness is by using a meat thermometer and checking the thickest part of the meat. Internal temp for thighs should be 180 degrees F, for breasts it is 170 degrees F, and for patties it is 165 degrees F. Keep in mind that the chicken will continue to cook after you remove it from the oven.
4. Broil chicken thighs for 20 minutes total, 10 minutes each side. Remove from heat and serve with hot steamed rice.
