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.
– 1 clove of garlic, sliced, or more to taste
– 2 teaspoons Asian chile pepper sauce (such as sambal oelek), or more to taste
– 1 ½ tablespoons maple syrup
– 2 tablespoons soy sauce
– 2 tablespoons mayonnaise
– 3 tablespoons of rice vinegar
– salt and freshly ground black pepper to taste
– 2 pounds skinless, boneless chicken thighs
– 1 lime, cut into 8 wedges
Directions / Instructions
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 for about 3 hours; if preferred, let stand about 30 minutes at room temperature. Unwrap the dish and sprinkle with salt.
Preheat the 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 the other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes, until the 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.
Per Serving: 194 calories; protein 19.5g; carbohydrates 4g; fat 10.8g; cholesterol 71.4mg; sodium 310.9mg.
Source – cooking365.co.za