Rusty Chicken Thighs

Name: Rusty Chicken Thighs
Prep time: 15 min
Cook time: 20 min
Total time: 3 min
Ingredients: 1 clove garlic, sliced, or more to taste; 2 teaspoons Asian chile pepper sauce (such as sambal oelek), or more to taste; 1 ½ tablespoons maple syrup; 2 tablespoons soy sauce; 2 tablespoons mayonnaise; 3 tablespoons rice vinegar; salt and freshly ground black pepper to taste; 2 pounds skinless, boneless chicken thighs; 1 lime, cut into 8 wedges

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 3 hours, 40 minutes

Servings: 8

Cost: $3.08 /serving

Author : Chef John

Ingredients

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1 clove garlic, sliced, or more to taste2 teaspoons Asian chile pepper sauce (such as sambal oelek), or more to taste1 ½ tablespoons maple syrup2 tablespoons soy sauce2 tablespoons mayonnaise3 tablespoons rice vinegarsalt and freshly ground black pepper to taste2 pounds skinless, boneless chicken thighs1 lime, cut into 8 wedges

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Instructions

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Step 1

Mash garlic to a paste with a mortar and pestle. Mix chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined.

Step 2

Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature. Unwrap dish and sprinkle with salt.

Step 3

Preheat charcoal grill to high heat.

Step 4

Place chicken thighs onto the hot grill with smooth sides down. Cook until chicken shows grill marks, about 3 minutes. Turn chicken over and cook until other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes.

Step 5

Transfer chicken to a platter, let rest for 5 minutes, and serve garnished with lime wedges.