Sweet & Sour Grilled Chicken Thighs |
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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 4 |
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Recipe from Weber's Real Grilling. Super easy, fabulous taste. It doesn't taste very sweet or sour, the chicken had a great balanced taste (I did add bit more hot chili sauce to kick it up a bit). The recipe includes using the marinade to make wilted baby spinach, which I will post below, I didn't have any spinach on hand so I don't know how that part of the recipe tastes like but the chicken was outstanding. Ingredients:
1/4 cup rice vinegar |
2 tablespoons canola oil |
2 tablespoons granulated sugar |
1 tablespoon soy sauce |
1 -2 teaspoon hot chili-garlic sauce, such as sambal oelek (more or less to your taste) |
1 1/2 lbs boneless skinless chicken thighs, six thighs about 4 ounces each |
1 plum tomato, seeded and chopped |
12 ounces baby spinach leaves, about 4 large handfuls |
Directions:
1. In a small bowl,whisk the first five ingredients. Place thighs in a large, plastic bag and pour marinade over chicken, press out air of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl and refrigerate for 1 to 2 hours, turning bag occasionally.
2. Remove the thighs from bag, reserving the marinade. Pour the marinade into a very large skillet and set it aside. Grill the thighs over Direct High heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice.
3. Meanwhile, bring the marinade to a boil over high heat and allow to boil for 1 full minute. Add the tomato and spinach leaves and cook until the spinach is just wilted, 2 to 3 minutes, turning occasionally. Serve the warm spinach mixture under the chicken.
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