Asian Grilled Chicken Thighs
These Asian Grilled Chicken Thighs are the ultimate prep-ahead summer main dish. Whisk the marinade ingredients together, pour half of it in a bag with the chicken thighs, and forget about it for at least 2 hours in the fridge. I like to do this in the morning and then just let them sit in the fridge for the afternoon and then grill them in the evening.
The marinade for this is simple and required no chopping, just a little bit of grating for the ginger. With a base of organic rice vinegar (I used Marukan) and gluten-free soy sauce, this marinade is full of flavor and comes together with ingredients you likely have on hand in your pantry or refrigerator.
- 1/3 cup Marukan Organic Rice Vinegar
- ¼ cup tamari or gluten free soy sauce
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons grapeseed or avocado oil
- 1 tablespoon sesame oil
- 2 teaspoons chili garlic sauce
- 2 teaspoons grated fresh ginger
- Vegetable or neutral oil
- 4 bone-in, skin-on chicken thighs
- 2 green onions , finely minced
- 2 teaspoons sesame seeds
Combine the vinegar, tamari, honey, brown sugar, oils, chili garlic sauce, and ginger in a mixing bowl and whisk well. Pour about half the mixture into a resealable food storage bag, add the chicken thighs, and seal the bag. Massage the marinade into the chicken and refrigerate for 2-12 hours. Reserve the rest of the marinade.
Remove the chicken from the refrigerator and let sit for 30 minutes while the grill is heating up.
Heat grill to medium-high (400-425 degrees). Grease the grates well with oil. Remove the chicken from the marinade and discard the marinade. Pat the thighs dry and place on the grill, skin side down. Grill for about 8 minutes then flip and grill for another 5 minutes or until the chicken reaches an internal temperature of 165-170 degrees. Let sit for 5-10 minutes.
Bring the reserved marinade to a boil in a small saucepan and cook for 2-3 minutes until thickened. Brush on the cooked chicken thighs. Sprinkle with the green onion and sesame seeds and serve.
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