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Gravel & Dine

Asian Marinated Grilled Chicken Thighs

A quick, Asian inspired marinade full of garlic and ginger gives you a flavorful, moist grilled chicken with a little bit of crunch on top from caramelized honey. The marinade will make enough for a family-pack of bone-in thighs. It was also not too much when I cut it down to 5 for the 2 of us.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 2
Course: Main
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 2 inches ginger chopped
  • 5 cloves garlic chopped
  • 2 T soy sauce
  • 1 T oyster sauce
  • 1 ¾ T honey
  • 1 ½ t sesame oil
  • Pepper
  • Kosher salt
  • 5 bone-in skin-on chicken thighs

Method
 

  1. In a gallon ziptop bag, combine ginger, garlic, soy, oyster sauce, honey, sesame oil, pepper and salt. Close and mix together.
  2. Using your hands and kitchen shears, remove skin and large pieces of fat from chicken thighs. Add to bag with marinde and close, pushing out most of the air. Use your hands to squish everything around until the chicken is completely coated. Lay flat and allow to marinate for at least 30 minutes and up to 2 hours. Remove from fridge 30 minutes before you want to cook it.
  3. Preheat grill using either charcoal or gas to medium-high heat.
  4. Remove chicken from marinade and brush off as much of the garlic and ginger chunks as you can.
  5. Place chicken on grill, bone-side down. Cook for 4-5 minutes and cook another 4-5 more until the chicken reaches 165. If the chicken starts to caramelize too much, move to an indirect section of the grill to finish cooking.
  6. Remove from grill and allow to rest 5 minutes before serving.