RUSTY CHICKEN THIGHS
I'm going to show you how to make this incredibly simple and highly effective grilled chicken marinade. It's so perfect and juicy and flavorful. It's an overall gorgeous way to grill chicken.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 3h40m
Yield 8
Number Of Ingredients 9
Steps:
- Mash garlic to a paste with a mortar and pestle. Mix chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined.
- Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature. Unwrap dish and sprinkle with salt.
- Preheat charcoal grill to high heat.
- Place chicken thighs onto the hot grill with smooth sides down. Cook until chicken shows grill marks, about 3 minutes. Turn chicken over and cook until other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes.
- Transfer chicken to a platter, let rest for 5 minutes, and serve garnished with lime wedges.
Nutrition Facts : Calories 194.2 calories, Carbohydrate 4 g, Cholesterol 71.4 mg, Fat 10.8 g, Fiber 0.3 g, Protein 19.5 g, SaturatedFat 2.6 g, Sodium 310.9 mg, Sugar 2.5 g
GRILLED CHICKEN THIGHS WITH GOLDEN EMBER SAUCE
Golden Ember Sauce Recipe is on my Just a Pinch page
Provided by barbara lentz
Categories Chicken
Time 20m
Number Of Ingredients 3
Steps:
- 1. Golden Ember Sauce recipe included on my JAP page. Season the chicken with salt and pepper. Add chicken to a large zip lock bag. Pour the sauce over and marinate in the refrigerator at least 8 hours or overnight
- 2. Get your grill hot. Remove the chicken from the marinade, reserving the marinade. Place chicken on the grill and brush will marinade while cooking.
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