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.
Recipe by Carrie Groneman, Copyright Carrie Groneman, A Mother’s Shadow. 2013
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