Loosen the skin on your chicken thighs with your hand keeping skin intact. Put into plastic storage bag & set aside.

In a small food processor or blender, combine cilantro, garlic, fish sauce, soy sauce and a pinch of salt and pepper. Puree until you have a smooth liquidy paste.

Pour marinade into storage bag with chicken and smooshie the bag to combine. Close and store in refrigerator for a minimum of 4 hours or overnight.

When ready to cook ,preheat your grill to medium high. Cook thighs over high heat until brown then move over to indirect heat and continue to cook 20-25 minutes or until cooked through (juices run clear).

Remove to plate and set aside to rest.