Chicken thighs are juicier than breasts and are available boneless and skinless at the supermarket. You can grill the chicken instead of baking it, if desired.
12 boneless, skinless chicken thighs or 4 chicken breasts
For the marinade
2 green onions, finely chopped
1 teaspoon grated lemon rind
3 cloves garlic, finely chopped
1 tablespoon sugar
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh coriander
2 tablespoons fish sauce
1 tablespoon lemon juice
2 tablespoons vegetable oil
Trim chicken thighs of all fat. Combine onions, lemon rind, garlic, sugar, mint, coriander, fish sauce, lemon juice and vegetable oil and toss with chicken thighs. Leave to marinate for two hours or overnight, refrigerated, turning chicken occasionally. Remove chicken from marinade.
Preheat oven to 400 F. Heat oil in skillet on medium heat. Add thighs and brown on each side, about two minutes a side. It may be prepared to this point a few hours ahead.
Place on cookie sheet and bake for 10 to 15 minutes, depending on thickness of the thighs or until juices are clear.