Ingredients
- 1 cup soy sauce
- 3/4 cup finely chopped yellow onions
- 1/3 cup rice wine vinegar
- 1/4 cup honey
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chili paste
- 1 tablespoons white sesame seeds
- 1 tablespoon chopped fresh ginger
- 2 tablespoons minced garlic
- 2 tablespoons sesame oil
- 12 skin-on chicken thighs
Preparation
Step 1
In large bowl combine soy sauce, onions, rice wine vinegar, honey, cilantro, chili paste, sesame seeds, ginger, garlic and sesame oil and stir well to combine. Place chicken in large plastic bag and cover with marinade. Toss to combine and place in refrigerator, turning frequently, to marinate at least 6 hours.
Preheat grill to medium or oven to 350 degrees. Remove chicken from marinade, reserving marinade. Pat chicken dry and grill chicken, skin side up, until browned, about 10 minutes. Place leftover marinade in small saucepan and bring to a boil. Lower heat and simmer until slightly thick, about 10 minutes. Turn chicken, grill until skin is browned and crispy, about 5 minutes. Transfer chicken to a roasting pan and roast, basting with marinade, occasionally, until cooked through 10-15 minutes more. Serve with reserved marinade on top.