Thai-Marinated Chicken Thighs

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

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

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1

In medium bowl, mix teriyaki marinade, oil, gingerroot, fish sauce, lime juice and curry paste. Reserve 1/4 cup marinade for noodles; set aside.
2

Pour remaining marinade into large resealable food-storage plastic bag; add chicken. Seal bag; refrigerate 10 minutes or up to 2 hours.
3

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).
4

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.