It's grilling night at the Andersons' house. The humidity level has dropped and the cooler air is quite refreshing and that's when I love to grill. A basic inexpensive meal is in the works. Thai Grilled Chicken with grilled potatoes and summer squash from our garden.
The marinade was inspired by Bobby Flay's Korean Grilled Chicken recipe. If you don't have sesame oil, use regular olive oil and you could replace ground ginger for the fresh ginger all for the sake of keeping the cost down. If using ground ginger use 1 1/4 tsp. dry.
- 4 chicken thighs - bone in, skin on
- 1 cup soy sauce
- 3 tbsp. rice wine vinegar
- 2 tbsp. honey
- 4 large cloves garlic - fine chop
- 1 tbsp. Thai curry paste
- 1 tbsp. sesame oil
- 1 tbsp. fresh ground ginger
- ground black pepper to taste
- cooking spray for the grill or oil
- In a glass bowl, combine everything except the thighs and of course the cooking spray. Mix well.
- Take 3/4 of the mixture and place in a glass dish large enough to hold the chicken thighs. Add in the chicken thighs and marinate in the refrigerator for 4 hours or up to 8 hours. Turn the chicken in the marinade a couple of times. Reserve the rest of the marinade for basting when the chicken is on the grill. Toss the marinade the raw chicken was in.
- Light your grill and when it is ready, scrap down the grates well. Then spray liberally the grates or use a cloth towel with oil on it and rub on the grill being careful not to burn yourself.
- Remove the marinated chicken from the marinade. Toss the marinade. Place the chicken skin side down on the grill. Baste the side that is now up then cook for about 10 minutes, moving the chicken so it does not burn.
- After 10 minutes turn the chicken over and move to a cooler part of the grill. Baste again. Close the cover and cook for about 20-25 minutes more until the chicken is done. The internal temperature should be 165°.