Every few weeks we need a change from chicken breasts and opt for moist and tasty chicken thighs. So get the grill ready!
(modification of recipe originally from Cooking Light)
- Serves 6
- 1/3 cup reduced sodium rice vinegar
- ¼ cup Bragg’s Liquid Aminos (or reduced sodium soy sauce)
- 3 tablespoons honey
- 2 tablespoons dark sesame oil
- 4 teaspoons chile paste (such as Sambal Oelek)
- 10 garlic cloves, minced
- 12 skinless boneless chicken thighs (about 3 pounds total)
- ½ teaspoon kosher salt
- ½ cup fresh cilantro, chopped (optional garnish)
- ¼ cup fresh green onions or chives, chopped (optional garnish)
Combine first 6 ingredients (vinegar through garlic) in a large zip-top plastic bag. Add chicken thighs to bag; seal. Marinate in refrigerator for 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.
Preheat grill to high heat.
Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 4 minutes or until syrupy, stirring occasionally. Place chicken on grill rack. Baste chicken with reserved marinade; sprinkle evenly with salt. Grill for 7 minutes on high heat, basting 2 times. Reduce grill heat to medium heat. Turn chicken on other side; grill 8 minutes on medium heat, basting 2 times. Remove from grill and let stand for 5 minutes before serving. Garnish with cilantro and/or green onions if desired.
Nutritional Info/Serving: Calories 299, Fat 16 g, Protein 28 g, Carbs 12 g
21 Day Fix Container Equivalents/Serving: 1.5 Red, 1 tsp
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