One of my new obsessive things to cook with are chicken thighs. I never really used them much until I watched a Pioneer Woman Episode where she made a pasta dish with them an raved about how moist and delicious they were. I decided to try them and I don’t think I will look back now. If you are using a marinade they work especially good. And bonus points go to the chicken thigh as it is cheaper than the breast. So if you are having a big group over they are a perfect option to feed everyone.
This is a recipe I happened upon Here: Killer Chicken Thigh Marinade. They used bone in thighs and more marinade than I wanted to make and I of course used the leftover marinade to make into a sauce for the chicken so my recipe has a few tweeks to theirs, but I want to give credit where its due they came up with the great marinade.
Asian Inspired Chicken Thigh Marinade
- Marinade only
- 8-9 Boneless skinless Chicken thigh pieces
- 1 Tbsp Olive Oil
- 2 tsp. Sesame Oil
- 2 Tbsp Low Sodium Soy Sauce
- 2 tsp Worcestershire Sauce
- 1 Tbsp lemon Juice
- 3 Tbsp syrup (i used Mrs. Butterworth)
- 3-4 Cloves Minced Garlic or about 2 Tbsp of the stuff in the jar.
- 1/4 tsp Black Pepper
- 1 tsp Kosher Salt
- Additions to make sauce
- 2 Tbsp Corn Starch mixed with about 1/4 C. of water
- 1/4 C. Ketchup
- 1 Tbs. Vinegar
- 1 tsp. freshly Ground Ginger
OK so lets start with the marinade it is the magic maker. In a large bowl or zip-log bag add in all the marinade ingredients and mix well.
Now its time to add in the chicken thighs. I dipped one side then flipped them over and put the already covered side facing up and let the other side sit in the marinade. Then once they were all in a gave them a good stir to make sure they were all covered and in as much of the marinade as possible.
Now its time to put it in the fridge and wait. You need to let it sit for at least 30 minutes but as with most marinades the longer the better. I let mine sit in the fridge for about 4 hours and it was delicious but I’m sure if I would have left it over night it would have been even better.
Once the wait is over its time to fire up the grill or in my case the George Foreman Grill. If you’re on a regular grill cook for 3-5 min per side on the Foreman it took about 7 minutes.
While the chicken is cooking you can take your remaining marinade and put it in a small sauce pan over med/high heat. Before it gets to warm add in the corn starch/water mix and the other ingredients. Then just keep stirring until it starts to thicken. Then remove from heat and set aside.
(Sorry I ended up somehow not getting a picture of the finished sauce)
When the chicken is done I like to plate it over some sweet coconut rice from the rice cooker its super quick and easy to make and is the perfect complement to this dish. I drizzle a little of the sauce over the rice for flavor then top the dish with the chicken and cut a few green onion pieces as a garnish and for that little extra flavor!
And that’s it you’re done super easy so delicious. Really a great summer meal that everyone will love!
Printable Recipe: Asian Inspired Chicken Thigh Marinade