- 4 boneless chicken thighs
- 1½ teaspoons coarsely ground black pepper
- ½ cup chopped fresh cilantro
- 4½ teaspoons soy sauce
- 1 teaspoon sugar
- ¼ teaspoon chili powder
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- Brown rice (optional)
- Chopped fresh mint, cilantro, and basil
- 4 lime wedges
- Wash chicken. Pat dry with paper towels. Rub chicken thighs on both sides with pepper.
- In a bowl combine the cilantro, soy sauce, sugar, chili powder, and garlic. Rub garlic mixture over the chicken thighs. Marinate in refrigerator for at least 1 hour.
- Heat oil in a nonstick skillet over medium-high heat until hot. Add chicken pieces, skin side down. Cook until the skin is brown and crisp, about 5 minutes. Turn chicken over. Reduce heat to medium-low and cook for 4 or 5 minutes more or until chicken thighs are cooked through.
- Transfer chicken to a cutting board, skin side up. Cut each thigh into 3 strips. Serve chicken strips over brown rice if you like, sprinkle with herbs and serve with lime wedges. If desired, you can make a nice sauce by pouring off the excess fat from the skillet and adding ¼ cup water. Boil over medium heat. Scrape up the browned bits with a wooden spoon. Let it bubble and thicken. Spoon over chicken.