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Asian BBQ: Sesame Ginger Glazed Chicken Thighs

September 23, 2012
I love grilled food. I don’t really care for cloyingly sticky sauces or heavy char from sugary sauces. Asian style barbeque is perfect for my sauce to meat to char ratio requirements and high expectations.
As a quick aside, I urge you to use chicken thighs. For everything. First, they’re cheap. Even boneless and skinless they are cheaper than breasts on the bone. Second, they have a lot more flavor than breasts. The higher fat content is perfect for grilling, they pick up that smokey flavor just swimmingly.
Back to the barbecue! These thighs are so simple to orchestrate. Dump everything for the marinade into a plastic bag, add chicken thighs, let ’em sit, then grill and eat!  Really simple. Let’s get down to

Ingredients for Asian BBQ

Ingredients for Asian BBQ

it. Oh, but it occurs to me that I hardly ever include serving sizes. This recipe serves 3. I know, wierd. There’s two of us and 1 more serving for a lunch the next day. It’s hard to mess up the marinade so increase serving to your heart’s content.

Ingredients

  • 6 chicken thighs, on the bone, with skin
  • 4 tablespoons soy sauce
  • 2 tablespoons teryaki sauce
  • 2 tablespoons mirin or rice wine
  • three cloves of garlic, grated or finely minced
  • 1 tablespoon grated ginger
  • 1/2 cup sliced button mushrooms
Marinade Ready For Chicken

Marinade Ready For Chicken

Like I said above, throw everything in a zip top bag, or a bowl if marinating on the counter, seal and mix the ingredients around with your hands.  Place in the fridge for 1-2 hours or out at room temperature for 30-45 minutes.

While your chicken is marinating and coming to room temperature preheat your grill to medium high or over direct heat to sear and then indirect heat to finish cooking. You want to get a nice quick sear on the outside so the juices are maintained on the inside while the marinade creates a glaze on the outside. When your grill is hot, place

Chicken Thighs on the Grill

Chicken Thighs on the Grill

your chicken on the fire skin side down, reserve your marinade.

Mushroom Pan Sauce

Mushroom Pan Sauce

While your chicken is grilling, use the remaining marinade and chopped mushrooms to make a quick pan sauce. Saute half a cup of sliced button mushrooms in 1 tablespoon of butter. When the mushrooms have reduced in size and released their liquid, add the reserved marinade and bring to a boil. You MUST boil this sauce, it has been in contact with RAW chicken.

 Pull your chicken off the grill when its done, let it rest before serving. Spoon the mushroom pan sauce over the chicken for a nice finish. So good!  Plus, it’s quick and easy.
Asian BBQ Chicken Thigh Mushroom Pan Sauce

Asian BBQ Chicken Thighs with a light Mushroom Pan Sauce

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