Asian Chicken Thighs
Juicy, sticky, and perfectly charred, these grilled Asian chicken thighs are made with a simple honey, garlic, and soy marinade and on the table in under 30 minutes.
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs (about 4 - 5 thighs)
- 2 Tablespoons soy sauce
- 2 Tablespoons rice vinegar
- 1 Tablespoon sesame oil
- 1 ½ Tablespoons honey
- 2 cloves garlic , minced or finely grated
- 1 inch piece fresh ginger , minced or finely grated
For serving: cooked white rice, chili crunch, green onions or sesame seeds
Grilled Bok Choy (optional)
- 4 baby bok choy , halved lengthwise
- 1 Tablespoon oil
- salt and pepper , to taste
Instructions
- Marinate chicken: In a large zip-top bag, add 2 Tablespoons soy sauce, 2 Tablespoons rice vinegar, 1 Tablespoon sesame oil, 1 1/2 Tablespoons honey, 2 cloves garlic and minced ginger. Add the chicken thighs and marinate for 20 minutes, but up to 12 hours for more flavorful chicken.
- Preheat: Preheat the barbecue to medium high, or about 400°F.
- Grill chicken: Remove chicken from marinade and place on the hot grill. Cook for 5 minutes on each side, or until the temperature is 165°F. Let chicken rest for 5 minutes.
- Grill bok choy: Optionally, brush the bok choy with oil and season with salt and pepper. Grill 2 -3 minutes on each side. It will be slightly charred and tender.
Notes
Store leftover chicken thighs in an airtight container in the fridge for up to 3 days.
Once cooled, they can also be frozen in a freezer bag for up to 3 months. Thaw overnight in the fridge, then reheat in a skillet over medium heat or in the microwave in 60-second intervals until warmed through.
Nutrition
Calories: 313kcal, Carbohydrates: 10g, Protein: 35g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 162mg, Sodium: 729mg, Potassium: 453mg, Fiber: 1g, Sugar: 8g, Vitamin A: 5069IU, Vitamin C: 51mg, Calcium: 145mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
