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

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.

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.

4) Transfer to a serving plate and garnish with scallion.

5) Serve with lettuce leaves. Enjoy!