Summer grilling is an essential part of cooking during some months of the year, and living in Southern California, it becomes an important way of cooking most months of the year. Grilling chicken is an easy way to get a good meal on the table, but sometimes it can get a little tricky because chicken can burn easier, than beef or pork.
Chicken thighs are my go-to poultry to cook on the grill because it’s easier to keep them tender and juicy while cooking. Marinating the chicken is important in order to create a new level of flavor without much work. A mixture of pantry ingredients like soy sauce, sesame oil and some fresh ginger and garlic, create a simple Asian flavor profile that is not only familiar, but delicious.
It’s best if you marinate these thighs for at least a few hours, and if possible, overnight. Serve them with some bitter greens; like arugula, or over a bowl of hot steamy rice for a restaurant quality dining experience.
1/3 cup soy sauce
2 teaspoons sesame oil
2 teaspoons Sambal Oelek, or other chile paste
2 teaspoons grated ginger
1 clove garlic, minced
8 skin-on bone-in chicken thighs
2 tablespoons light brown sugar
1. In a large casserole dish, add all marinade ingredients. Dip thighs into marinade and coat on all sides. Cover dish with plastic wrap and marinate for at least 3 hours, up to overnight.
2. Remove chicken from marinade and pat dry with a paper towel. Heat grill to 400 degrees, leaving one section with low heat. If using a charcoal grill, place coals under half of grate. When grill is hot, place chicken on grill over low heat section, and cook for 10 minutes. While chicken is cooking, pour excess marinade in a small pot and add brown sugar. Cook marinade over low heat for 5 minutes, stirring occasionally. Remove from heat.
3. Flip chicken over and cook on other side for 10-12 minutes. Brush thickened marinade on chicken, repeat every few minutes until done. Remove chicken from grill and let rest 5 minutes before serving. Enjoy!