Unauthorized

You need to be logged in.

Patrons only

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

We are very sorry. Please retry.

Recipe dictation limitations

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

Added to your 🛒 shopping list successfully.

Convert 🔄

You need to be logged in to use this feature. It's free!

or

Sort ✨

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Added to your journal 📝

Why not add a photo or notes? Maybe you can inspire your friends.

What is cook mode?

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

Thai Chicken Thighs

https://damndelicious.net/2019/07/20/thai-chicken-thighs/

Tip: scan to open on your phone

Tip: click step to get into cook mode

6.0

⅓ cup chopped fresh cilantro leaves

¼ cup chopped Thai basil leaves

2 green onions (thinly sliced)

¼ cup fish sauce

3 tablespoons canola oil (divided)

2 tablespoons freshly squeezed lime juice

1 tablespoon lime zest

1 tablespoon dark brown sugar

2 teaspoons freshly grated ginger

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 pounds boneless, skinless chicken thighs

Select all/reset

Directions
CILANTRO MIXTURE: In a medium bowl, combine cilantro, basil, green onions, fish sauce, 2 tablespoons canola oil, lime juice, lime zest, brown sugar, ginger, salt and pepper.
In a gallon size Ziploc bag or large bowl, combine chicken and CILANTRO MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Preheat grill to medium high heat.
Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste.
Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
Serve immediately.

Created 29 weeks ago

📕 Duplicate recipe

Cooked

Loading...

Privacy Policy Cookie Policy Terms of Service

Report issue