Recipe by Chef John
"I'm going to show you how to make this incredibly simple and highly effective grilled chicken marinade. It's so perfect and juicy and flavorful. It's an overall gorgeous way to grill chicken."
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garlic, sliced, or more to taste
Asian chile pepper sauce (such as sambal oelek), or more to taste
1 1/2 tablespoons
salt and freshly ground black pepper to taste
skinless, boneless chicken thighs
lime, cut into 8 wedges
Am going to try this for supper tonight. Wondering if the bad reviews came from people using Miracle Whip or spread instead of "real" Mayo. Mixed up the marinade and it smells fine, will see how it is after cooking. UPDATE: This was the best marinade I have tried yet! I used skinless boneless breasts and marinated for 4 hours. Dried off the breasts, drizzled with olive oil and grilled in a cast iron grill pan as it was too windy and cold to do it outside. Fussy husband says to say NUM!!! He said 3 times, be sure and save this one, Hon!
Other half said he liked that it was juicy and I did too, BUT.....the flavor was so boring and the marinade smelled weird. The maple with the soy and mayo was pointless since it really added nothing of interest, taste-wise, and again, the smell of it totally put me off. I used steak sauce on mine and I NEVER use that stuff. Not happenin in my house again.
This looked like an odd marinade, and it was. Personally, I think you'll get a better marinade if you leave out the mayo and maple syrup, up the garlic by two more cloves (and mince them) and add a TBSP of light brown sugar.
I split a small fryer down the middle. substituted molasses for the maple. I marinated it overnight, and then on gas grille , Heat it on high for a few, put bird on meat side down, 2 minutes, rotate 90 degrees two minutes to cross hatch it. Turn grill to lowest, lid down and propped open, and grill bone side down for 20 minutes with tin foil over the top. Leave tin foil on and flip so tin foil protects the meat side against the grill. Stops black burning from the molasses . Molasses adds a great depth to it. good. I DOUBLED THE RECIPE AND BASTED OCCASIONALLY.
I made this last night for a family get together. It was too dark to bar-b-que, so I baked it. It was sooooo delicious! I used chicken breasts(S/B)and thighs - put the breasts in first, then when half way done, added the thighs and basted the breasts with some of the marinade - oh so good. Did not change anything with regard to the recipe listed. Will make again and again - and bar-b-que (or bake) next time.
I thought this was actually quite good. I am a fan of Chef John and while this is different from any marinade I have made, my family really enjoyed it and I know I will make it again. Sometimes you just have to move away from tried and true and give a new recipe a try. This one is different, but it did not disappoint!
Easy to make. We thought it had good flavor. If you are expecting a normal barbecue flavor, of course this isn't for you. A sweet, tangy flavor. A welcome change for chicken. I broiled it.
Made this tonight and it was awesome! Used honey instead of maple syrup,because my wife doesn't like maple...great tasting recipe. Definitely a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Rusty Chicken Thighs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 97
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