| Ingredients: 8 bone in, skin on chicken thighs 1 Tablespoon(s) sesame seeds 2 chopped scallions 1/4 Cup(s) chopped cilantro 2 Cup(s) cooked rice, white 1 sliced cucumber |
Directions:
Could probably use up to 12 thighs with the sauce recipe. Marinate the chicken for 2 hours up to overnight. Preheat grill and mark chicken over medium flame, approx. 1 minute per side (monitor closely, as marinade has a high sugar content and will burn rapidly over high heat). Move chicken to indirect heat and close grill cover, cooking chicken pieces slowly to 165 degrees internal temp, turning occasionally, approx. 20 minutes, then remove from grill. Meanwhile, bring marinade to a boil in saucepan, then reduce over medium heat until syrupy, approx. 8 mins. Pour over finished chicken pieces, garnish with green onion, sesame seeds and cilantro, and serve with cooked brown rice and cucumbers. |
|
Honey Sriracha Barbeque Glaze (
Add to shopping list ) :
1/2 Cup(s) honey 1/4 Cup(s) Sriracha sauce 1/4 Cup(s) minced ginger 33/100 Cup(s) minced garlic 33/100 Cup(s) vinegar, seasoned rice 33/100 Cup(s) soy sauce 2 Tablespoon(s) lime juice 1/4 Cup(s) toasted sesame oil 1/2 Teaspoon(s) salt 1/2 Teaspoon(s) pepper, black |
Directions: Throw it in the blender and mix it up. |