Asian bbq’ed Chicken

Asian BBQed Chicken Thighs

 

While chili paste is an essential ingredient of this marinade it does not produce a spicy chicken thigh.  Trust me.

 

¼ cup         soy sauce

½ cup         cooking sherry

1 tbsp         sesame oil

1 tsp sugar

1 tspsambal oelek * Optional but highly recommended

1 inch knob ginger, grated

2 garlic cloves, pressed or grated  

8       skin-on, bone-in chicken thighs

 

 

In a bowl, combine soy, cooking sherry, sesame oil, sugar, sambal oelek, ginger and garlic. Pour over chicken thighs (I like to marinate in a glass casserole with thighs in a single layer). Marinate for at least 30 min and up to overnight, in the fridge.

 

Barbecue thighs on indirect heat (as described above) for 30-40 minutes or until juices run clear and meat is thoroughly cooked.

Published by

MadoFood

I live to cook. I love to write. Eating is one of my favourite things to do. All three will merge on this blog.

4 thoughts on “Asian bbq’ed Chicken

  1. I’m so glad to be reminded of this “go to”recipe! I love this baby. Simple + seriously tasty and amazingly the sambal o does NOT make it picante!
    Trust Mado!

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