Grated fresh ginger adds an extra kick to this flavorful marinade, which does double duty as a basting sauce while the chicken thighs are grilling. Just in case the weather doesn't cooperate, the recipe includes broiling instructions.
While the actual preparation time is quite short, you'll want to allow time for marinating the chicken.
- 1 1/2 pounds boneless chicken thighs (skin on or off)
- For Marinade:
- 1/2 cup red wine vinegar
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons Asian sesame oil
- 2 tablespoons grated fresh ginger root
- 2 teaspoons minced garlic
- 2 scallions (finely chopped)
- 2 teaspoons brown sugar
- 1 teaspoon crushed red pepper (or to taste)
- Garnish: sesame seeds
Gather the ingredients.
Pat the chicken thighs dry with paper towels.
In a medium bowl, whisk together the red wine vinegar, soy sauces, and Asian sesame oil.
Whisk in the ginger, garlic, scallions, brown sugar, and crushed red pepper.
Remove 1/4 cup of the marinade and reserve to use as a basting sauce.
Place the chicken thighs in a large resealable plastic bag and place it in a bowl. (If needed, use 2 small resealable bags and divide the chicken and marinade between them).
Add the marinade, reseal the bag and marinate the chicken in the refrigerator for 4 hours, turning occasionally.
Preheat the grill. Remove the chicken thighs from the bag, discarding the excess marinade.
Lay the chicken flat on the cooking surface. Turning every few minutes and basting with the reserved marinade, grill for 10 to 15 minutes or until the thighs are cooked through and the juices run clear.
Serve hot and enjoy!
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
How to Broil the Chicken Thighs
Place the thighs on a rack sprayed with non-stick cooking spray. Add 1/4 cup of water on the tray underneath to prevent the fat from catching on fire. Broil the chicken on high heat, 9 inches from the cooking source, for about 15 minutes, turning every 5 minutes and basting with the marinade, until cooked through. Serve hot.