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Ingredients
- 1 c. soy sauce
- 3/4 c. finely-minced yellow onions
- 1/3 c. rice wine vinegar
- 1/4 c. honey
- 1/4 c. minced fresh cilantro
- 2 Tbsp. sriracha
- Â Â (warm red pepper chili paste)
- 2 Tbsp. white sesame seeds
- 2 Tbsp. minced fresh gingerroot
- 2 Tbsp. chopped garlic
- 2 Tbsp. sesame oil
- 12 x skin-on chicken thighs - (abt 3 1/2 lbs)
- Â Â (or possibly drummettes)
- Â Â Honeyed Apple-Cabbage Slaw (see recipe)
Directions
- In a large bowl, combine soy sauce, onions, rice wine vinegar, honey, cilantro, sriracha, sesame seeds, ginger, garlic and sesame oil, and stir well to combine. Place the chicken in a large plastic bag or possibly baking dish and cover with the marinade. Toss to combine and place in the refrigerator, turning frequently, to marinate at least 6 hrs.
- Preheat the grill to medium and the oven to 350 degrees.
- Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry, and grill the chicken, skin-side up, till browned, about 10 min. Meanwhile, place the leftover marinade in a small saucepan and bring to a boil. Lower the heat to medium and simmer till slightly thick, about 10 min.
- Turn the chicken, and grill till the skin is browned and crispy, about 5 min. Transfer the chicken skin-side up to a roasting pan and roast, basting with the marinade occasionally, till cooked through, about 10 to 15 min more.
- Arrange the chicken on a platter, and spoon the reduced marinade on top. Serve with the Honeyed Apple-Cabbage Slaw.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 6 servings | |
| Calories 138 | |
| Calories from Fat 54 | 39% |
| Total Fat 6.23g | 8% |
| Saturated Fat 0.9g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2400mg | 100% |
| Potassium 166mg | 5% |
| Total Carbs 18.16g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 13.21g | 9% |
| Protein 3.66g | 6% |
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