Rusty Chicken Thighs

  • 1 clove garlic, sliced, or more to taste

  • 2 teaspoons Asian chile pepper sauce

  • 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


Directions/Instructions Checklist

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.

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