SEARED HERB-MARINATED CHICKEN

Seared Herb-Marinated Chicken image

Provided by @MakeItYours

Number Of Ingredients 10

1 bunch scallions, chopped
1/2 bunch cilantro, plus more for garnish
5 garlic cloves, roughly chopped
1 jalapeño, seeded if you like
1/4 cup fish sauce
1 1/2 tablespoons honey
Juice of 2 limes, plus 1 lime for garnish
3 tablespoons neutral oil, such as sunflower or grapeseed
2 pounds boneless chicken thighs, preferably with skins attached (ask your butcher)
Green papaya salad, for serving (optional)

Steps:

Place scallions, cilantro, garlic, jalapeño, fish sauce, honey, lime juice and 2 tablespoons oil in a blender. Purée until smooth. Scrape marinade into a large bowl or resealable plastic bag. Add chicken, tossing to coat, and refrigerate for at least 4 hours or overnight. Heat oven to 400 degrees. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Use tongs to remove chicken from marinade, letting any excess drip away. Do not pat dry. Place chicken in skillet skin-side down and sear until golden brown, 3 to 5 minutes (2 to 3 minutes if using skinless chicken), being careful not to let it burn as the sugars from the honey will start to caramelize. Flip chicken, transfer to oven, and continue to cook until it reaches an internal temperature of 165 degrees, 10 to 15 minutes. Transfer chicken to a cutting board and let it rest for 3 to 4 minutes. Serve with more cilantro, limes wedges and green papaya salad if you like.