- Katherine Arthurs
Our Favorite Ginger + Sesame Grilled Chicken
You guys this marinade it OUT OF THIS WORLD good. I've made this several times to perfect it + it just keeps getting better + better.
The grill does wonders with honey + chicken skin. Just sayin. The bite of ginger, garlic + coconut vinegar turns the chicken into moist little piece of heaven. Filled with flavor, char from the grill... you won't stop eating it. AND you don't need a dipping sauce for it. It's that good.
This is apart of our weekly routine now - simple marinade that creates tons of flavors.
Our Favorite Ginger + Sesame Grilled Chicken
1/3 cup soy sauce
1/4 cup coconut vinegar or rice wine vinegar
2 tablespoons honey
2 tablespoons sesame oil
2 heaping teaspoons minced garlic
2 tablespoons grated fresh ginger root
2 garlic cloves, chopped
2 tablespoons shallots, chopped
1 tablespoon raw sesame seeds
½ teaspoon ground black pepper
8-10 bone in + skin on chicken thighs
garnish with fresh cilantro, chives or scallions
Combine all the marinade ingredients - soy sauce through ground black pepper in a blender or mixing bowl. Blend for 3-4 seconds or simply just mix together with a spoon.
Using a baking pan with rimmed edges, pour the marinade over the chicken thighs. Flip the chicken over a few times so that each one is coated. Put the chicken in a single layer on the pan. Cover with plastic wrap + refrigerate for 2-4 hours.
When ready to cook, heat a grill to high heat. When the grill is heated up - turn the heat down slightly to medium high heat. Drip dry the chicken thighs + add to the grill skin side down. Grill for 4-6 minutes or until the skin is crispy. Flip over + cook for 8 more minutes or until the chicken is fully cooked.
Remove from the grill + let rest 2-3 minutes before serving. Garnish with fresh herbs.
Enjoy!
This recipe was made #glutenfree , #dairyfree and #paleofriendy