Wednesday, April 4, 2012

Eat This: Grilled Asian Chicken Thighs

I love chicken. My favorite marinade is an Asian influenced flavor base.  A trick I have is to marinate them overnight in a zip-lock bag.  I grill them until just barely done.  Remove them to a heat proof container like a Corning ware or Pyrex container with a top. I wrap them in a heavy towel and let them cool.  They finish cooking and stay juicy and moist.

Asian Marinated Chicken Thighs


I grill up plenty and they keep in the fridge for a few days, or they can be frozen and reheated. They are great on salads or as the protein component of any meal. Here we go:

8-10    Boneless Skinless Chicken Thighs
1/2 c.  Low Sodium Soy (Tamari)
1/4 c.  Thai Chili Paste (I like a little more because I like it HOT)
4T.      Ground Cumin
1/2 c.  Minced green onions
3T.      Grated Fresh Ginger
1/3 c.  Flavor Neutral Oil (Canola is what I use)

Combine it all in a heavy zip-lock freezer bag.  Seal and evacuate out the air.  Squeeze and massage the whole thing until everything is evenly coated.  Chuck it in the refrigerator and leave it until the next day.  I grill it on a well oiled very hot grill turning a few times until they are a little charred and almost done.  Throw them all in a covered container and wrap in a towel to finish on their own. When cooled, refrigerate or freeze til you are ready to use.  They are delicious. Spicy hot. I am addicted.

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