Thai Marinated Chicken

YOU’LL NEED
1/2 c finely chopped cilantro
1 bundle fresh basil sliced
1 tbsp lemon grass paste (use fresh lemon grass if you have it)
1.5 inch knob of fresh ginger chopped fine or grated from frozen (so easy)
6-8 fresh garlic cloves chopped fine or grated
3 tbsp fish sauce
3 tbsp tamari soy sauce or brags coconut aminos
1 tbsp coconut sugar
The juice and zest of 2 fresh limes
2-3 fresh red chillies finely sliced

2 lbs Chicken thighs, or drumsticks or wings.
I also like this recipe with skinless thighs as the marinade sticks well

METHOD
Combine all sauce ingredients in a large bowl, stir well
Save a little cilantro and or fresh basil for a garnish
Add chicken to bowl
Toss until well covered, use a beeswax wrap or tea towel to cover the bowl
Refrigerate, allow to marinate overnight for best results or a minimum of 2 hours
Bake at 375f or Grill until cooked through and crisped at the edges, and the internal temperature reaches 165 f. Timing will vary depending on chicken cut used.
Serve with additional fresh basil or cilantro and a squeeze of fresh lime.