Recipe

Sweet And Sour Thighs Recipe

	Grizzlybear / All my dishes 1 year, 6 months ago Boneless chicken thighs rank high among a griller’s most dependable assets. They absorb seasonings in a matter of minutes, they cook even faster and they taste more like chicken than any other part of the bird. For dinner tonight, give them a well-... More Prep:120m Cook:10m Servings:4	Grizzlybear
	chicken

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jenniferby

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Ingredients

For the marinade:

1/4 cup rice vinegar

2 tablespoons canola oil

2 tablespoons granulated sugar

1 tablespoon soy sauce

1 to 2 teaspoons (chilli-garlic paste)

6 boneless, skinless chicken thighs, about 4 ounces each

1 plum tomato, seeded and chopped

4 large handfuls baby spinach leaves, about 12 ounces total

Directions

To make the marinade: In a small bowl whisk together the marinade ingredients.

Rinse the chicken thighs under cold water. Place them in a large, plastic resealable bag and pour in the marinade. Press the air out 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 the bag occasionally.

Remove the chicken thighs from the bag, reserving the marinade. Pour the marinade into a very large skillet and set it aside. Grill the chicken thighs over Direct Medium heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once halfway through grilling time.

Meanwhile, bring the marinade to a boil over high heat and allow to boil for 1 full minute. Add the tomato and spinach leaves to the skillet and cook until the spinach is just wilted, 2 to 3 minutes, turning occasionally with tongs. Serve the warm spinach mixture under the chicken.

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