Prep time: 15 mins | Cook time: 20 mins | Additional: 3 hrs 5 mins | Total time: 3 hrs 40 mins | Servings: 8
Grilled chicken is my favourite way to cook chicken and I have just the perfect recipe for it! This rusty chicken thighs recipe guarantees the perfect and most flavorful chicken. Thanks to the simple chicken marinade made with a few pantry-friendly ingredients. It is indeed a must-try and for keeps!
Ingredients
2 lbs. skinless, boneless chicken thighs
2 tsp Asian chile pepper sauce (such as sambal oelek), or more to taste
2 tbsp soy sauce
1 ½ tbsp maple syrup
2 tbsp mayonnaise
1 clove garlic, sliced, or more to taste
1 lime, cut into 8 wedges
3 tbsp rice vinegar
salt and freshly ground black pepper to taste
How to make Rusty Chicken Thighs
Step 1: Using a mortar and pestle, mash the garlic into a paste, then mix with chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar.
Step 2: To a large flat container, transfer the chicken thighs and pour the marinade over. Mix well until the chicken thighs are coated. Tent the dish using plastic wrap and keep it in the fridge for approximately 3 hours. You can also leave the dish for about 30 minutes at room temperature. Then, remove the dish and sprinkle the chicken thighs with salt.
Step 3: Prepare the charcoal. Preheat it to high heat.
Step 4: Onto the hot grill, place the chicken thighs, smooth sides down. Cook the chicken thighs for about 3 minutes until grill marks show. Flip and continue to cook the chicken for another 5 minutes. Cook further, moving the chicken often and flipping them every 2 minutes until no longer pink inside and the chicken thighs are golden brown. This takes another 10 to 12 minutes.
Step 5: To a platter, transfer the chicken when done and allow them to rest for approximately 5 minutes. Serve the chicken thighs garnished with some wedges of lime. Enjoy!
Nutrition Facts:
Per Serving: 194 calories; protein 19.5g; carbohydrates 4g; fat 10.8g; cholesterol 71.4mg; sodium 310.9mg.
Ingredients
- 2 lbs. skinless, boneless chicken thighs
- 2 tsp Asian chile pepper sauce (such as sambal oelek), or more to taste
- 2 tbsp soy sauce
- 1 ½ tbsp maple syrup
- 2 tbsp mayonnaise
- 1 clove garlic, sliced, or more to taste
- 1 lime, cut into 8 wedges
- 3 tbsp rice vinegar
- salt and freshly ground black pepper to taste
Instructions
Step 1: Using a mortar and pestle, mash the garlic into a paste, then mix with chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar.
Step 2: To a large flat container, transfer the chicken thighs and pour the marinade over. Mix well until the chicken thighs are coated. Tent the dish using plastic wrap and keep it in the fridge for approximately 3 hours. You can also leave the dish for about 30 minutes at room temperature. Then, remove the dish and sprinkle the chicken thighs with salt.
Step 3: Prepare the charcoal. Preheat it to high heat.
Step 4: Onto the hot grill, place the chicken thighs, smooth sides down. Cook the chicken thighs for about 3 minutes until grill marks show. Flip and continue to cook the chicken for another 5 minutes. Cook further, moving the chicken often and flipping them every 2 minutes until no longer pink inside and the chicken thighs are golden brown. This takes another 10 to 12 minutes.
Step 5: To a platter, transfer the chicken when done and allow them to rest for approximately 5 minutes. Serve the chicken thighs garnished with some wedges of lime. Enjoy!
