Grilled Asian Chicken Thighs

Ingredients

Metric

Imperial

6	6	chicken thighs
60 ml	4 tbsp	soy sauce
30 ml	2 tbsp	honey
30 ml	2 tbsp	sesame oil
2	2	cloves garlic, minced
15 ml	1 tbsp	grated fresh ginger
30 ml	2 tbsp	lemon juice
15 ml	1 tbsp	hoisin sauce
5 ml	1 tsp	sriracha sauce (optional, for a bit of heat)
2	2	green onions, finely sliced

In a bowl, combine the soy sauce, honey, sesame oil, ginger, lemon juice, hoisin sauce and sriracha.
Separate drumsticks from thighs. Place in a dish and pour marinade over top coating chicken well. Cover dish with plastic wrap and let marinate in refrigerator for at least 2 hours or all day.
Preheat BBQ to medium high.
Remove chicken from marinade letting excess marinade drip off. Reserve remaining marinade.
Grill chicken pieces 6 to 8 minutes on each side until golden brown. Verify internal temperature by inserting a meat thermometer into the thickest part of the thigh, which should reach at least 75°C.
While chicken is cooking, bring reserved marinade to a boil, simmer 7 to 10 minutes and remove from heat.
When chicken is cooked, remove from BBQ and let rest a few minutes.
Brush the chicken with the reduced marinade.
Garnish chicken with green onion and serve with rice or stir-fried vegetables.

Enjoy!