Ingredients
For the Marinade:
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1 tablespoon whole black peppercorns, or more to taste
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1 large bunch fresh cilantro stems and leaves
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3 tablespoons oyster sauce
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2 tablespoons soy sauce
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2 tablespoons fish sauce
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2 tablespoons vegetable oil
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2 pinches cayenne pepper
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10 boneless, skinless chicken thighs
For the Dipping Sauce:
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⅔ cup seasoned rice vinegar
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1 lime, juiced
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4 cloves garlic, crushed
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1 tablespoon sambal oelek (chile paste)
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1 tablespoon fish sauce
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¼ cup freshly chopped cilantro
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2 tablespoons honey, or more to taste
Directions
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Grind peppercorns coarsely using a mortar and pestle, electric grinder, or spice mill.
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Chop cilantro finely and transfer to a mixing bowl. Stir in the freshly ground pepper, oyster sauce, soy sauce, fish sauce, oil, and cayenne. Add chicken thighs and toss by hand until completely coated. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
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Combine rice vinegar, lime juice, garlic, sambal, fish sauce, cilantro, and honey to make the dipping sauce. Refrigerate until ready to use.
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Preheat grill for medium- to medium-high heat and lightly oil the grate.
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Place chicken thighs on the grill, discarding any excess marinade. Cover and grill until thighs spring back to the touch, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C). Slice and serve with the dipping sauce.
Chef John
Chef's Notes
If you're part of the 10% of the population for whom cilantro tastes like soap, you can substitute using equal parts basil, parsley, and mint.
Some recipes call for garlic in the marinade and some don't, but since my dipping sauce was going to be very garlicky, I didn't add any to mine.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.
Nutrition Facts (per serving)
221 | Calories |
11g | Fat |
10g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 221 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 3g | 14% |
Cholesterol 71mg | 24% |
Sodium 961mg | 42% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 1g | 2% |
Total Sugars 8g | |
Protein 20g | 40% |
Vitamin C 5mg | 5% |
Calcium 24mg | 2% |
Iron 1mg | 8% |
Potassium 262mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.