Grilled Asian Chicken Thighs
Preparation time:
2 hours
Cook time:
15 minutes
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 |
Preparation
- 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!