Grilled Chicken Thighs Recipe

Ingrédients

• 2 pounds boneless skinless chicken thighs, (trimmed)
• 1/4 cup honey
• 2 tablespoons low sodium soy sauce
• 2 tablespoons ketchup
• 2 tablespoons neutral oil ((like vegetable or canola))
• 1 tablespoon oyster sauce
• 1 tablespoon Asian sweet chili sauce ((I use Mae Ploy))
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice wine
• 1 teaspoons Asian chili sauce ((like Sambal Oelek))
• 1 tsp EACH garlic powder, ground ginger
• 1/2 tsp EACH onion powder, paprika

Préparation

1. 1

   Whisk all of the marinade/glaze ingredients together in a large freezer bag or shallow dish (whatever you are going to marinate the chicken in). Remove 1/4 cup to use later as the Glaze. Add the chicken thighs to the remaining marinade in the bag/bowl and turn to coat. Seal/cover and refrigerate for 2 hours, up to overnight.

2. 2

   When ready to cook, remove the chicken from the fridge and let rest at room temperature for 20-30 minutes.

3. 3

   --- GRILL DIRECTIONS ---

4. 4

   Preheat the grill to 375 degrees F with the lid closed. Clean, and generously grease the grill with vegetable oil.

5. 5

   Grill chicken, covered, for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 170 degrees F for thighs, 160 F for breasts.) Brush chicken with reserved Glaze (that never touched the raw chicken) and let rest 5 minutes before slicing.

6. 6

   --- OVEN DIRECTIONS ---

7. 7

   Line a baking sheet with foil and spray with cooking spray. Add the chicken thighs so they aren’t touching.

8. 8

   Bake at 375 degrees F for 20-30 minutes (depending on size), until the internal temperature reaches 170 degrees F for thighs, 160 F for breasts. Brush chicken with reserved Glaze (that never touched the raw chicken) and let rest 5 minutes before slicing.

9. 9

   --- SKILLET DIRECTIONS ---

10. 10

    The chicken will char more due to the honey so I recommend using an indoor grill pan. Grease an indoor grill pan and heat to medium-high heat. If using a nonstick skillet, heat 1 tablespoon oil over MEDIUM heat.

11. 11

    Working in batches, remove chicken from the marinade and let excess drip off. Add chicken and cook, undisturbed, for 3-4 minutes, or until nicely browned on one side.

12. 12

    Flip chicken over, cover, and reduce heat to medium-low. Cook approximately 3-5 more minutes (depending on thickness of chicken), or until the internal temperature reaches 170 degrees F for thighs, 160 F for breasts. Transfer chicken to a plate/cutting board. Brush chicken with reserved Glaze (that never touched the raw chicken) and let rest 5 minutes before slicing.