I served this over rice, with Szechuan green beans on the side. Next time I may put the chicken on small buns and top with an Asian slaw - instant Thai Sliders!
I found the original recipe over on Blues BBQ. Think I may pick up some of their hot sauces, specially the Habanero Reserve.
Makes: 3 servings
Prep time: 2-4 hours
Cook time: 10-18 minutes
Printable Recipe
Ingredients:
- 6 boneless, skinless chicken thighs
- 1/3 cup fresh cilantro, minced
- 6 cloves garlic, minced
- 2 T vegetable oil
- 1 1/2 T soy sauce (I used low sodium)
- 1 T rice wine vinegar
- 2 t sugar (I used Splenda)
- 1-2 t red pepper flakes (or more)
1. Place thighs in a large baggie.
2. Combine remaining ingredients and pour over chicken. Seal bag and toss to coat.
3. Place baggie in the fridge for 2-4 hours to marinate.
4. Heat grill to medium-high heat.
5. Place chicken on grill and cook until done, about 10 minutes per side.
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