I made this for dinner last night and my family LOVED it, they asked me to make this recipe again! I followed the recipe exactly except I only had a coriander/sesame mix, but I don't think it made a difference, and I added a little fresh squeesed lemon juice to the marinade. I left the chicken thighs and marinade in zipper bag overnight in the fridge, patted off excess with paper towels before grilling. I have a small grill so I didn't have the ability to turn off a burner for indirect grilling, so I grilled direct for 2 mins each side, then I turned the grill down to low and grilled the remaining time on the upper raised rack of the grill, then I cooked the final couple of minutes on direct heat again as recommended when grilling with the skin on. I didn't have olive oil spray, so I drissled the olive oil over the chicken and brushed it lightly to cover both sides when placing them on the grill. The skin turned out crispy with a beautiful color, and very juicy and tender on the inside, with lots and lots of flavor! I served with grilled asparagus (blanch for 2 mins in boiling water, thread onto skewers, brush with balsamic vinegar, and grill for 2 mins each side after removing the chicken, remove asparagus from the skewers and lightly salt). I also served with brown rice accented with cilantro and lime.
Was this review helpful?
2 users found this review helpful
I made this for dinner last night and my family LOVED it, they asked me to make this recipe...