THIGHS****Rusty Chicken Thighs

By Unblond1

09/08/14 - Good for both. I used the indirect heat method on the grill with a smoke pouch and overdid them a touch, so watch that.

Ingredients

• 1 clove garlic, sliced, or more to taste
• 1 teaspoon Asian chile pepper sauce (such as sambal oelek), or more to taste -I used Sriracha
• 1 tablespoon maple syrup
• 1 tablespoon soy sauce
• 1 tablespoon mayonnaise
• 1 1/2 tablespoons rice vinegar
• salt and freshly ground black pepper to taste
• 8 oz. skinless, boneless chicken thighs
• 1 lime, cut into wedges, for serving (Optional)

Details

Servings 3
Preparation time 15mins
Cooking time 220mins
Adapted from allrecipes.com

Preparation

Step 1

*Mix* marinade ingredients until thoroughly combined.

*Transfer* chicken thighs to a zip-lock bag and pour marinade over chicken; stir until chicken is coated. Refrigerate about 3 hours; or overnight. *Remove* from fridge and let stand about 30 minutes at room temperature. *Remove* thighs from marinade and sprinkle with salt.

*Preheat* grill or grill pan to high heat.

*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.

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

Nutrition Facts
3 Servings

Calories 145.1
Total Fat 6.5 g
Saturated Fat 1.5 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 0.3 g
Cholesterol 58.2 mg
Sodium 616.4 mg
Potassium 29.2 mg
Total Carbohydrate 8.4 g
Dietary Fiber 0.1 g
Sugars 6.9 g
Protein 13.7 g