Recipe by LoreleiLee
"Quick and easy Asian marinated chicken thighs! Also great with chicken breast or flank steak. Marinate overnight for best flavor."
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Thai-style sweet chili sauce
chile-garlic sauce (such as Sriracha®)
skinless, boneless chicken thighs
Forget about bland or mild tasting grilled chicken; this piquant marinade hits all the right savory, sweet, zesty and spicy notes. I used the proportions listed, save for the fresh juice -- I zested and used the entire lime and orange (no measuring). Left bone-in chicken breasts to marinate overnight, then grilled over med-low heat to flavorful perfection. Served with a ginger dipping sauce alongside...but the sauce was barely touched.
I wasn't too thrilled with the flavor. Probably would have been better with some honey or more sweetness. Good heat though. Will try again with more sweetness.
This is a pretty good recipe. I thought it would have been a little spicer but maybe it was because I didn't use the chili-galic sauce (I looked in 4 different stores and couldn't find it anywhere!) Overall, the recipe was great and easy to prepare. Thanks!
Wow...what a delicious marinade for chicken. I used chicken breasts, just because that's what we prefer, and marinated it only for two hours because I ran out of time and the flavors still came through beautifully. I loved the sweet chili sauce and the spicy chili sauce all rolled into one. I made this with Thai Pineapple Fried Rice (one of our lovely Buzz lady's personal recipe) and it made a perfect meal. This will be a definite repeat meal in my house!
I used more of everything spicy in this, and also added a bit of honey to balance it out. I baked the thighs at 350 for 40 minutes, then broiled. They came out sweetly spicy, and sticky red-brown, very attractive. Thanks for a perfect jumping off point to what turned out to be great chicken!
Oh...YUM...what a great marinade for chicken. I didn't have curry so left that out. I used fresh lime and orange juice. I did a taste test before pouring the marinade into my chicken breast bag and felt it needed a tad more sweetness, so added a tablespoon of honey and that did the trick. I also like to add a teaspoon of cornstarch to marinade that I'm going to be reheating on the stove top to use for basting. The sauce will thicken just a bit and sticks better to the meat. Any leftover makes a great dipping sauce. Thanks LoreleiLee for your submission...going on my rotation for grilling sauces.
Absolutely fantastic!!!!!!!! My kids loved it.
I saw this recommended on the Buzz and decided to try it. Very good! I made just a couple of small changes. I left out the curry powder and added 1 T. of honey as mentioned by another reviewer. I used half as a marinade and thickened the other half with a cornstarch/water slurry. Hubs used part of that to baste on while grilling, and we used the rest as a dipping sauce. The result was a beautifully grilled chicken breast with a wonderful sheen from the basting sauce. Very yummy! This is a definite do again!
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Grilled Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 108
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