Sticky Soy Grilled Chicken Thighs is the every week night dinner that I need in my life. I’m stuck on this Asian kick and there’s no stopping me. This makes my 5th meal in a row with some kind of Asian fusion inspiration.
Really, are there any flavors better in the world than Asian flavors?! You could almost argue that all cultures and cuisines are derived from Asian culture. Noodles, you better believe they were the first ones to do it. Sauces, they have a lock on sauces. Any delicious aromatic? {Garlic, leeks, onions, ginger, peppers?} Asian culture did it first.
Serve on top of rice noodles and with my favorite Sesame Cucumber Salad:
2 whole Cucumbers, halved and thinly sliced
2 tablespoons Rice Wine Vinegar
1 tablespoon Sesame Oil
1 tablespoon Sugar
2 teaspoons Soy Sauce
1/2 teaspoon Kosher Salt
1 teaspoon Toasted Sesame Seeds
1 pinch Crushed Red Pepper Flake
Whisk together all ingredients except cucumbers in a bowl until sugar and salt is dissolved. Add cucumbers and toss together. Serve and enjoy this delicious and easy meal.
Wine Pairing Recommendation: I always drink Rosé with Asian food or a super dry Riesling.
Sticky Soy Grilled Chicken Thighs
Serve everything on a bed of rice and cucumber salad. The perfect and delicious weeknight meal.
Ingredients
- 1/4 cup Brown Sugar
- 1 tablespoon Sesame Oil
- 1/2 cup Soy Sauce
- 1 tablespoon Sambal Chili Garlic Paste
- 1 pound Chicken Thighs, boneless and skinless
- Green Onion, chopped for garnish
- Toasted Sesame Seeds, for garnish
Directions
- Step 1 Combine all ingredients in a resealable plastic bag. Add chicken to bag and marinate chicken for up to an hour or overnight.
- Step 2 Preheat your grill to high heat about 450-500 degrees F.
- Step 3 Remove chicken from marinade and pour marinade in a small saucepan and bring to a boil, simmer for 8-10 minutes. Grill chicken until outside is caramelized and cooked through about 8 minutes per side, basting with the cooked marinade every few minutes. I like to grill my chicken thighs until slightly charred on the edges. Remove to a sheet pan.
- Step 4 Serve with white rice and cucumber salad. Garnish with chopped green onion and sesame seeds. Enjoy!
Savor and Enjoy!
