Step 1

Peel off thigh skins with a paring knife. Trim off excess fat.

Step 2

Cut into one single "steak" piece working around the bone. Save smaller pieces for cooking as well. Set aside in a large mixing bowl.Pulse the marinade ingredients in a food processor until smooth.Coat the chicken pieces with the marinade. Marinate overnight in the refrigerator or a minimum of 6-12 hours. With a skewer or toothpick, piercing the thighs for extra marinade absorption is optional.Preheat a skillet or non stick pan over medium heat.

Step 3

Add the chicken thighs and cook for about 15-20 minutes or until cooked through. To ensure fully cooked thighs, use a meat thermometer and check for a reading of 165-170F.

Step 4

Transfer to a serving plate and garnish with scallion.

Step 5

Serve with lettuce leaves. Enjoy!