Name: Marinate Chicken Thighs
Headnote: I mentioned this in my introduction and someone rightly asked me to share. So...I don't really have a name for this recipe. I got it from my late Father-in-law. It's actually just the marinade and our copy is a photocopy of a typed recipe. No idea of it's provenance beyond that. And we prefer to use it with boneless skinless chicken thighs. Thus, Marinated Chicken Thighs. But it's good and I am sure it would work well on any poultry cut. When it comes off the grill, it needs no other condiments. And it's soy sauce based, so it's got a bit of an Asian flavor. Who knows, maybe it's already on this site somewhere else...
Makes: 2.5 Cups
Takes: 15-20 minutes to concoct the marinade. At least two hours to marinade the chicken. 15ish minutes to cook.
Ingredients:
1 1/2 cups soy sauce
1/4 cup water
1/4 cup salad oil (I use either canola or olive)
1/4 cup white wine
1/3 cup brown sugar
1/2 an onion, chopped
2 cloves garlic, chopped
2 inches ginger root (optional)
Ingredient Notes:
Wine - my wife doesn't like alcohol. I usually try to sneak it in and then I can drink the rest later (wouldn't want to waste it...). But we often make this without the wine and it still works great.
Onion - I often double this recipe and just put in a whole onion. I think you could vary this amount, however, by quite a bit and it would turn out fine.
Garlic - The original recipe above has just two cloves... I don't know who in their right gustatory mind would stop at two cloves. I'm not sure I would trust such a person. I usually put in a whole head, maybe without the smallest cloves that are more difficult to deal with. And rather than chop I prefer to mince it with one of those press mincers, or better yet a grater or zester of some kind.
Ginger - The original recipe says "optional", but I would never leave this ingredient out. I think it's important.
I almost always double this recipe because everyone likes it so much. People have started asking me to make it when we have a gathering. You can scale it up as much as you like. I usually put two or three packages of thighs (1 - 1.5 pounds each) in one or two large bowls.
Method: Combine all ingredients, add chicken, and marinate for at least two hours in the fridge. I prefer to do so overnight, and it makes a difference. If you use thighs like me, be sure you unfold them and make sure the marinade is touching every surface (this is important later if you start with partially frozen chicken). I am sure any cut of poultry would work, but thighs are my family's favorite. I want to say I used this on salmon once and it was great.
Use a two-zone setup and cook your chicken with a thermometer (I find this recipe to be quite forgiving). When it comes to temperature move it to the direct heat and caramelize the outside just before taking them off the grill (flip at least once). The sugar and soy sauce will brown nicely. Now that I think about it, boneless thighs probably offer high surface (caramelized - thank you Mr. Maillard) to volume ratio. Maybe I should call this Maillard Marinated Thighs...
Make sure you save some for yourself if your working the grill at a gathering. They won't last if there is a crowd and if you're managing the cooking you might sit down to find it's all gone. I find them to be delicious without any further doctoring. Although if you happen to find a little blue cheese dressing running towards the chicken on your plate, don't stop it. The combination is divine. If you do have any left over, it will be good as leftovers out of the fridge. Makes a nice sandwich...
I haven't made this in a few months, so I don't have any pictures. I'll try to get some...
Headnote: I mentioned this in my introduction and someone rightly asked me to share. So...I don't really have a name for this recipe. I got it from my late Father-in-law. It's actually just the marinade and our copy is a photocopy of a typed recipe. No idea of it's provenance beyond that. And we prefer to use it with boneless skinless chicken thighs. Thus, Marinated Chicken Thighs. But it's good and I am sure it would work well on any poultry cut. When it comes off the grill, it needs no other condiments. And it's soy sauce based, so it's got a bit of an Asian flavor. Who knows, maybe it's already on this site somewhere else...
Makes: 2.5 Cups
Takes: 15-20 minutes to concoct the marinade. At least two hours to marinade the chicken. 15ish minutes to cook.
Ingredients:
1 1/2 cups soy sauce
1/4 cup water
1/4 cup salad oil (I use either canola or olive)
1/4 cup white wine
1/3 cup brown sugar
1/2 an onion, chopped
2 cloves garlic, chopped
2 inches ginger root (optional)
Ingredient Notes:
Wine - my wife doesn't like alcohol. I usually try to sneak it in and then I can drink the rest later (wouldn't want to waste it...). But we often make this without the wine and it still works great.
Onion - I often double this recipe and just put in a whole onion. I think you could vary this amount, however, by quite a bit and it would turn out fine.
Garlic - The original recipe above has just two cloves... I don't know who in their right gustatory mind would stop at two cloves. I'm not sure I would trust such a person. I usually put in a whole head, maybe without the smallest cloves that are more difficult to deal with. And rather than chop I prefer to mince it with one of those press mincers, or better yet a grater or zester of some kind.
Ginger - The original recipe says "optional", but I would never leave this ingredient out. I think it's important.
I almost always double this recipe because everyone likes it so much. People have started asking me to make it when we have a gathering. You can scale it up as much as you like. I usually put two or three packages of thighs (1 - 1.5 pounds each) in one or two large bowls.
Method: Combine all ingredients, add chicken, and marinate for at least two hours in the fridge. I prefer to do so overnight, and it makes a difference. If you use thighs like me, be sure you unfold them and make sure the marinade is touching every surface (this is important later if you start with partially frozen chicken). I am sure any cut of poultry would work, but thighs are my family's favorite. I want to say I used this on salmon once and it was great.
Use a two-zone setup and cook your chicken with a thermometer (I find this recipe to be quite forgiving). When it comes to temperature move it to the direct heat and caramelize the outside just before taking them off the grill (flip at least once). The sugar and soy sauce will brown nicely. Now that I think about it, boneless thighs probably offer high surface (caramelized - thank you Mr. Maillard) to volume ratio. Maybe I should call this Maillard Marinated Thighs...
Make sure you save some for yourself if your working the grill at a gathering. They won't last if there is a crowd and if you're managing the cooking you might sit down to find it's all gone. I find them to be delicious without any further doctoring. Although if you happen to find a little blue cheese dressing running towards the chicken on your plate, don't stop it. The combination is divine. If you do have any left over, it will be good as leftovers out of the fridge. Makes a nice sandwich...
I haven't made this in a few months, so I don't have any pictures. I'll try to get some...
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