Weeknight Grilled Chicken
The chef and owner of Spotted Salamander in Columbia, SC shares her recipe for weeknight grilled chicken that proves grilling isn't just reserved for the weekend.
Servings: 8 servings
Ingredients
- 1 cup soy sauce
- ¼ cup brown sugar
- ½ cup rice wine vinegar or white wine
- 3 tbsp sesame oil
- 3 cloves garlic (preminced is fine!)
- ¾ tsp ground ginger
- 8 scallions cut
- ½ tsp sriracha optional
- 8 bone-in chicken thighs (about 3 lbs.)
Instructions
- Combine first seven ingredients in large bowl, stir together well, then add chicken. Marinate between 2 and 24 hours.
- Grill on low 15 minutes, then turn the chicken thighs over with tongs. Cook 10 minutes, then check temperature. Keep turning and repeating process until chicken reaches 165* degrees.
- Serve with squash that has been been sliced lengthwise, coated in oil, tossed with salt and pepper, and grilled for 10 minutes or until fork-tender.