Rusty Chicken Thighs
Prep Time: 15 min
Cook Time: 30 min
Serve: 6 people
INGREDIENTS
Serve With: rice,lime wedges
Main Ingredient: Chicken
900 grams
of Kenchic chicken thighs
2 tsps
chili sauce
1 ½
tablespoons honey
3
tablespoons vinegar
1
lime, cut into 8 wedges
1
clove garlic, sliced, or more to taste
2
tablespoons soy sauce
2
tablespoons mayonnaise
Salt and Pepper to taste
Method
- Mash garlic to a paste with a mortar and pestle. Mix chili sauce, honey, soy sauce, mayonnaise, and vinegar into garlic until marinade is thoroughly combined.
- Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature.
- Unwrap dish and sprinkle with salt. Preheat charcoal grill to high heat. Place chicken thighs onto the hot grill with smooth sides down.
- Cook until chicken shows grill marks, about 3 minutes.
- Turn chicken over and cook until other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes.
- Transfer chicken to a platter, let rest for 5 minutes and serve with rice/corn.
