This grilled chicken marinade recipe is designed for use on chicken thighs, but it works great on breasts and pork as well. However, if you use boneless skinless thighs, I don’t think you’ll ever eat the other two again. Most Asian restaurants use chicken thighs for their main chicken meat. There’s a reason for it. It has strong flavor and stays moist and tender.
Note: I tried smoking them in this video but ended up missing that certain crispy, juicy taste you get when grilling. Grill them.
(All the below can be found at Walmart)
3 cups apple cider vinegar
1/4 cup soy sauce
One bottle of teriyaki marinade (your choice)
1/2 cup Sambal Oelek ground fresh chili paste (Asian food section)
Whisk all the above in large bowl. Place thighs in the marinade and mix. Cover and put in fridge for 24 hours. I mix again before going to bed. Do not add any dry rub when grilling.
Put grill on high and allow to warm. Turn off flame briefly and spray grill grates with Pam. (It flames up with flame on) Put thighs on grill and light grill again. Grill on high and flip every 5 minutes with tongs. Average cook time is about 20 minutes or so. I prefer a little CHAR… along the edges but that’s personal taste. You can sprinkle with toasted sesame seeds for that finishing touch when done, then remove and enjoy. Save extra for stir fry, wraps, and salads.
In the video I smoked the thighs as an experiment. I give them an A- when smoked… an A+ when grilled. I prefer this method on the grill. Do not add any dry rub when grilling.
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