Asian bbq’ed Chicken

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.