Photo: Jennifer Causey
Yield
Serves 8 (serving size: 1 thigh)

How to Make It

Combine fish sauce, brown sugar, ginger, and minced garlic in a large bowl, stirring with a whisk. Reserve 1 tablespoon mixture. Add chicken thighs to bowl; toss to coat. Refrigerate chicken 2 to 4 hours, tossing occasionally. Heat a grill pan over medium heat; coat pan with cooking spray. Add chicken, skin side down; cook 15 minutes, turning occasionally so as not to burn (you want a light char). Remove chicken to a serving platter. Drizzle reserved 1 tablespoon fish sauce mixture over chicken; sprinkle with green onions.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Very Good!

Itsallpurple
September 01, 2016
This simple recipe transforms chicken thighs with lots of flavor!   I didn't grill them, but baked them in the oven for about 20 minutes on 425 and they were perfect.  Hint - use aluminum foil on the baking sheet as the excess sauce tends to burn because of the brown sugar.  This makes clean up easy.