Rusty Chicken Thighs
Description
A marinade for grilled chicken thighs is a little sweet, a little tangy, and a little hot thanks to maple syrup, rice vinegar, and plenty of seasonings. You can use chicken breasts, too.
Ingredients
•
1 clove garlic, sliced, or more to taste
•
2 teaspoons Asian chile pepper sauce (such as sambal oelek), or more to taste
•
1 1/2 tablespoons maple syrup
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2 tablespoons soy sauce
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2 tablespoons mayonnaise
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3 tablespoons rice vinegar
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salt and freshly ground black pepper to taste
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2 pounds skinless, boneless chicken thighs
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1 lime, cut into 8 wedges
Directions
1
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.
2
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 about 3 hours; if preferred, let stand about 30 minutes at room temperature. Unwrap dish and sprinkle with salt.
3
Preheat charcoal grill to high heat.
4
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 other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes.
5
Transfer chicken to a platter, let rest for 5 minutes, and serve garnished with lime wedges.