Sweet Ginger Sticky Chicken Thighs
From MountainMamas 8 months ago
- Prep 15 Mins and Coo to make
- Serves 6
STOP.... Read PLEASE... If you or anyone is allergic to {{Nuts}} then you need to OMIT them from this dish. You can pull enough for the person or persons who can not have {{NUTS}} and then add {{NUTS}} to the rest of dish. Read more *I also make sure to color code the plate or plates so no one gets the wrong plate. This is an amazingly sweet and spicy Asian Chicken Dish with a gingery sauce and PEANUTS. Serve with some seasoned cucumbers, white rice and a squeeze of lime. See less
Ingredients
- Glaze: shopping list
- ▢¼ cup Tamari or soy sauce shopping list
- ▢¼ cup unsalted roasted peanuts, crushed to crumbs in a blender or food processor shopping list
- ▢3 tablespoons light brown sugar shopping list
- ▢2 tablespoons chili garlic sauce shopping list
- ▢1 tablespoon grated fresh ginger shopping list
- Chicken: shopping list
- ▢6 boneless, skinless chicken thighs shopping list
- ▢2 tablespoons toasted sesame oil or roasted peanut oil shopping list
- ▢2 tablespoons Hoisin sauce shopping list
- ▢1 teaspoon ground coriander shopping list
- ▢½ teaspoon kosher salt shopping list
- ▢¼-½ teaspoon ground cayenne pepper, to taste shopping list
- ▢1 lime, sliced into wedges shopping list
- For serving: shopping list
- ▢4 Persian or baby cucumbers, diced shopping list
- ▢1 tablespoon sesame oil or roasted peanut oil shopping list
- ▢3 green onions (white and green parts), sliced shopping list
- ▢1 teaspoon Korean chili pepper or crushed red chili shopping list
- ▢4 cups cooked rice (optional) shopping list
How to make it
- Make the glaze:
- Combine all ingredients for the glaze. Measure out 1/4 cup into another small bowl.
- Prepare the Chicken:
- Put the chicken in a shallow dish. Whisk together the oil, hoisin, coriander, salt and cayenne until smooth. Pour over the chicken and toss to coat evenly. Marinate at room temperature 15 minutes, or cover and refrigerate up to 24 hours in advance.
- Preheat a grill for medium-high direct grilling.
- When the grill is hot, cook the chicken 5 minutes per side, or until cooked through.
- Brush both sides of the chicken with the 1/4 cup glaze, cooking about 30 seconds on each side.
- Arrange the chicken on a platter with the lime wedges.
- To Serve:
- Toss the cucumbers with the sesame oil, green onions and chili pepper in a bowl. Squeeze the lime wedges over the chicken and serve over rice with the cucumbers and remaining glaze on the side.
- STOP Before you prepare this dish find out if anyone is allergic to nuts!!!
- *Note: If you’re sensitive to peanuts, use crushed cashews instead or omit the nuts.
- Make sure to serve the extra glaze as a dipping sauce on the side for each person to season to taste.
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