Chicken is probably one of America’s most favorite things to throw on the grill. However, grilling chicken can sometimes be difficult to cook because it can burn much faster than a piece of beef or pork because of its skin. Like most grilled foods, if you leave them on the grill too long, they become dry and dense, making it difficult to enjoy. So, follow my chicken recipe for some delicious results.
Barbecuing chicken thighs is what I recommend because they are so juicy and tender, and much more resilient when exposed to fire, than breast meat. Another good idea when grilling chicken is to boost flavor with a marinade. I think it’s a fabulous idea to toss some pantry items together, and put your chicken in for a bit of a soak. It eliminates the need for brushing on sauce while grilling, and offers an additional note of flavor.
These chicken thighs are succulently tasty with a hint of Thai flavors, which heighten taste without masking the actual chicken. I think a peanut butter, fish sauce and ginger create a delectable Asian combo with poultry. This chicken is a nice change from traditional barbecue chicken, a meal I think you will make again and again.
4-6 chicken thighs, bone-in with skin
1 lemon, divided
4 cups fresh greens, any variety
6 sprigs fresh cilantro
1/4 cup peanut butter, any variety
1/4 cup soy sauce
1/4 cup vegetable oil
3 tablespoon fish sauce or Worcestershire
1 tablespoon freshly grated ginger or 1 teaspoon ground ginger
2 cloves garlic, minced
8 mint leaves, roughly chopped
1 Serrano chili or other fresh spicy chili, minced
1/4 teaspoon red pepper flakes
pinch of salt & pepper
1. Remove chicken from any packaging. In a casserole dish, whisk together Marinade ingredients, plus 1/4 cup hot water.
2. Add chicken and coat on both sides. Refrigerate for at least 5 hours, up to overnight. When ready to grill, remove chicken from marinade and pat dry with paper towels.
3. Heat grill to medium-high, about 375 degrees. Oil grates with cloth and place chicken skin-side-down on grill. Cook for 8 minutes, turn over and grill other side 6 minutes. Turn grill off on one side and leave chicken on unlit side for 5-10 minutes more until cooked through, or until chicken is about 165 degrees.
4. Remove chicken and squeeze with half a lemon. Toss greens with remaining lemon juice and drizzle with olive oil. Place chicken on platter with greens and top with fresh cilantro. Enjoy!