Rinse your de-thawed chicken. Pat dry and trim any excess fat and discard.
All sauces needed pictured.
Add all ingredients in the Marinade section to a large Ziplock bag and massage well. Add your chicken thighs and massage until chicken is fully coated in sauce. Marinate for 2 hours in fridge. Turn bag occasionally.
Prepare your choice of rice and make as per manufacturers directions.
Preheat oven to 425°. Place chicken on a non-stick lifted rack. Add fresh Cilantro and Thai Basil leaves to tops if desired. Bake 35 minutes. Or, until the internal temperature of your chicken is at 165° at its thickest point.
Serve chicken over rice and garnish with fresh Cilantro, Thai Basil and chives. Enjoy!
