​​​​​​Mix the first three ingredients together. If you want if spicier add more siracha, sweeter, add more honey, saltier, add more soy. Wisk together. Marinate chicken thighs for at least 30 minutes. Sear on a hot grill until done. You can baste the thighs as they're searing with the marinade, it carmelizes nicely on the fatty edges of the thighs.
Serve with rice and braised bok choy (a little oil and soy sauce in a hot skillet), or Asian Cole slaw (google has several great recipes).
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
Yeah, I'd definitely call it "asian style". This came from me thinking about flavors and just kind of mixing ingredients, so I'd hesitate to shroud it in any authenticity
Sounds great. I usually do the boneless, skinless thighs once a week in a variety of different ways each week. I’ll have to try this one next time. Cole Slaw is a once a weeker, too.
Dadof3Illinois we don’t do a lot of sandwiches, but I can see why that would work. We’ll often cook them and cut them into strip for a wrap or as fajitas.
Last edited by LA Pork Butt; May 15, 2020, 05:39 PM.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Going to do this tonight, but substitute harissa for sriracha :-) .... updating real quick
We use harissa (Meathead's recipe, basically) instead of sriracha for most things. So, modified the marinade just a bit as follows. Will let you know how my modifications turn out.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
ATX_Ben ..... that’s a great idea. Cooked up some chicken thighs yesterday based on this. Harissa and Worcestershire gave it less of a vinegar tang, and a deeper heat, I think. My wife really prefers chicken breasts, but she thought this was pretty good. I cooked the thighs indirect at 300 until they were about 170F and then onto the grill grates for some direct, high heat until the skin was crispy. Was very tasty!
Costco chicken thighs are cheap, but super irregular (all different sizes). Anyway, I like boneless skinless thighs for this recipe.I cook the on a blazing hot grill so the sugar carmelizes and the fat burns. The bitter from the char compliments the sweet, spicy, and umami really nicely I feel.
Grilled on high til done:
We use these for build your own Asian salad (hopefully no one takes offense to this description).
The salad dressing is:
- 1/4 cup gochujaru (sometimes spelled kochugaru, we have an Asian supermarket called HMart near us that we shop at, but amazon has it I'm sure)
- 1/4 cup seasoned rice vinegar (if you have unseasoned, add some sugar, which is the only difference)
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil (you can add a bit more to get the right consistency or balance if you find it too salty)
- 2 tbsp toasted sesame seeds
- 3-4 cloves garlic, chopped
- fresh ginger (about the same amount as garlic, but use less if you don't like ginger), chopped.
Mix all that stuff together in a jar and shake it real good. Toss it on some julliened cabbage, and add some matchstick carrots, green onions, whatever else you like. You can add some mayo if you like it creamy, or sub some fish sauce for some soy sauce if you're not married to my wife.
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