8 skinless, boneless chicken thighs
1/4 teaspoon kosher salt
1 tablespoon olive oil
2 tablespoons finely chopped shallots
1 large garlic clove, minced
1/3 cup finely chopped fresh cilantro
3/4 tablespoon dark sesame oil
1 tablespoon low sodium soy sauce
1 teaspoon Sriracha (hot sauce)
1/2 teaspoon grated lime rind

Heat a large skillet over medium-high heat.  Add olive oil to pan.  Season chicken with salt on both sides.

Add the chicken to the pan and cook for 6 minutes on one side and 4-5 minutes on the other side or until cooked through.  Transfer chicken to a platter.

Combine the shallots and garlic in a mortar and pestle and mash the mixture to a paste.

Combine the garlic mixture with the cilantro, sesame oil, soy sauce, Sriracha and lime rind.

Spread 1 1/2 teaspoons of the cilantro mixture over each chicken thigh.

Serves 4