THAI-MARINATED CHICKEN THIGHS

Thai-Marinated Chicken Thighs image

If you love Asian food and grilled chicken thighs, you will savor this fabulous combination. It's ready to enjoy in half an hour!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 10

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Ingredients

1/2 cup teriyaki marinade and sauce
2 tablespoons vegetable oil
1 tablespoon chopped gingerroot
1 tablespoon fish sauce
1 tablespoon lime juice
2 teaspoons Thai red curry paste
8 boneless skinless chicken thighs
1 package (6 to 8 oz) thick rice stick noodles
1/2 cup chopped dry-roasted peanuts
1/4 cup chopped fresh cilantro

Steps:

In medium bowl, mix teriyaki marinade, oil, gingerroot, fish sauce, lime juice and curry paste. Reserve 1/4 cup marinade for noodles; set aside.
Pour remaining marinade into large resealable food-storage plastic bag; add chicken. Seal bag; refrigerate 10 minutes or up to 2 hours.
Heat gas or charcoal grill. Cook noodles as directed on package; cover to keep warm. Remove chicken from marinade; discard marinade. Place chicken on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Toss cooked noodles with reserved 1/4 cup marinade; place on serving platter or divide evenly among 4 plates. Arrange grilled chicken over noodles. Sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 620, Carbohydrate 57 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 3 g, Protein 37 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 2110 mg, Sugar 5 g, TransFat 0 g