15 degrees out, grilling chicken over some hickory and oak. Usually do them a few times a year and break bread with the guys at work. Serve over a bed of white jasmine rice, drizzle with a little soy sauce and your in business. I can post recipe if anyone would like it.
Oh man, I’m dying over here. My grandpa used to ask my grandma that all the time when they ordered Chinese. “Hey Eleanor, you want a side of gooey loin sauce with that”? Plus they were both hard of hearing so he would yell it across the restaurant. No, I assure you there is no sauces from anyone’s nether regions in this recipe.
This is enough for about 5 pounds of thighs. I’ve used breasts before but nowhere near as good. 1/2 c. rice vinegar 1/2 c. Soy sauce 1/3 c. Sesame oil 6 tbl. Honey 4 cloves garlic minced 4tbl. chili garlic paste Mix up the marinade well and put in your thighs(I use boneless/skinless) but whatever you want would work. I used to reserve some of the marinade for brushing on but don’t bother anymore, seems just as tasty. Then I go to town on the thighs with a serrated knife so the marinade can really penetrate. Marinate for at least 24 hours but I’ve gone 48 before. Grill over charcoal, that’s the key. I’ve grilled on gas, cooked in oven and nothing tastes better than charcoal. Serve over rice, drizzle with soy sauce. Adjust recipe to your liking. Enjoy.
I go all Michael Myers on the chicken. Just stab it all up really well so the marinade penetrates really well.
