Rusty Chicken Thighs

Ingredients

1 clove 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 rice vinegar
salt and freshly ground black pepper to taste
2 pounds skinless, boneless chicken thighs
1 lime, cut into 8 wedges

Instructions

Step 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.

Step 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.

Step 3
Preheat charcoal grill to high heat.

Step 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.

Step 5
Transfer chicken to a platter, let rest for 5 minutes, and serve garnished with lime wedges.

Rusty Chicken Thighs

Ingredients

Instructions

Tags

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