Spicy Grilled Chicken Thighs A La Macau

By á-174942

Ingredients

• FOR THE DISH:
• 1/4 cup dry white wine
• 1/4 cup chopped shallot
• 3 garlic cloves minced
• 2 bay leaves
• 2 teaspoons mild paprika
• 2 teaspoons satay sauce
• 1 teaspoon red chili flakes
• 1 teaspoon sesame oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon curry powder
• 4 small chicken thighs - (abt 1 lb)
• Dill pickle sliced thinly
• lengthwise, for garnish
• Tomato wedges for garnish

Details

Servings 4

Preparation

Step 1

Stir the white wine, shallots, garlic, bay leaves, paprika, satay sauce, chili flakes, sesame oil, salt, sugar and curry powder together in a medium bowl.

For the Dish: Add the chicken to the marinade and turn to coat. Cover the bowl and refrigerate for 1 hour.

Prepare a charcoal fire or pre-heat a gas grill.

When the grill is ready, remove the chicken from the marinade and place on grill. Pour the marinade into a small saucepan; bring to a boil and cook until the sauce is reduced by 1/3. Remove from the heat, discard bay leaves and cover to keep warm.

Grill the chicken until the internal temperature at the thickest part of the thigh reaches 160 degrees, about 6 minutes per side. Transfer the chicken to a serving plate.

Spoon the sauce over the chicken, garnish with the pickles and tomatoes and serve.

This recipe yields 4 servings.