Barbecued Asian Chicken Thighs
This little recipe of mine has just the right balance of flavors and the chicken thighs come out so tender and moist. I think you will really enjoy how easy this is to make, and how amazing the taste is too!
I also have some tips for you when working with chicken – just in case you might want them:)
BARBECUED ASIAN THIGHS
4-5 lbs. chicken thighs; boneless, skinless
2 Tbl. grated ginger root
2 Tbl. garlic, minced or chopped
1/2 cup sweet chili sauce
1/4 cup oyster sauce
2 Tbl. hoisin sauce
3 Tbl. fish sauce, optional
1 cup soy sauce
1/4 cup lime juice
Combine all the ingredients, except the chicken, in a gallon zip lock bag.
Squish a bit to mix well. Drop the chicken in to the marinade.
Notice my tip of lining the drinking picture to hold the bag steady.
Flip the bag over a few times to evenly distribute the marinade with the meat.
Place in the refrigerator for 2-4 hours, flipping 2 times during the marinading time.When ready to cook, heat barbeque grill to medium-low. Place meat on grill and cook turning frequently until chicken is cooked through.
Place meat on a plate or on a tray, cover with tin foil and let it rest for 5-10 minutes. Serve.
*When choosing fresh ginger root, make sure it is firm and not wrinkled. You can/allowed to break off the section or length desired; you do not have to purchase a larger piece than you need.
Peel with a vegetable peeler or with a knife then grate on a grater. If it’s juicy when grating, you know it’s fresh.**This marinade lends itself perfectly to chicken due to its slightly salty ingredients which fill the cells of the meat so that when it cooks it releases the excess liquid maintaining moist and tender meat; even when using boneless and skinless thighs.
- When working with chicken, know that there are special ways to handle the meat so as not to risk bacteria or contamination.
- Once you touch the raw meat with your hands or any utensils, or any areas, do NOT touch anything else, until proper cleaning with hot water and soap, or diluted clorox with water to avoid contaminated which could lead to sickness.
- After placing the chicken in the marinade do NOT taste the marinade, or use it for any other purpose, discard it. It now has the same risk for illness due to the raw meat in the sauce.
- Cook chicken to a proper temperature using a meat thermometer, or until there is no longer any pink in the meat – however, this does not mean you must overcook for dry meat.
- Clean your hands, kitchen counter, sink, cutting board, utensils or anything else that has come into contact with the raw chicken with Clorox diluted with water to sterilize and kill all the bacteria.
- As you grill the chicken, use separate tongs, or utensil of choice, to turn the raw meat and when the meat is cooked through to then take off heat. Do NOT put cooked meat on the same platter you had the raw meat on, unless it has been sterilized.
Recipe by Carrie Groneman, Copyright Carrie Groneman, A Mother’s Shadow. 2013
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