rusty chicken thighs

Ingredients

• Servings: 8
• 1 clove garlic, sliced, or more to taste
• 2 teaspoons asian chile pepper sauce (such as sambal oelek), or more to taste
• 1 1/2 tablespoons maple syrup
• 2 tablespoons soy sauce
• 2 tablespoons mayonnaise
• 3 tablespoons rice vinegar
• salt and freshly ground black pepper to taste
• 2 pounds skinless, boneless chicken thighs
• 1 lime, cut into 8 wedges

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 3 hrs 40 mins


• mash garlic to a paste with a mortar and pestle. mix chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined.
• transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature. unwrap dish and sprinkle with salt.
• preheat charcoal grill to high heat.
• place chicken thighs the hot grill with smooth sides down. cook until chicken shows grill marks, about 3 minutes. turn chicken over and cook until other side shows grill marks, about 5 minutes. continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes.
• transfer chicken to a platter, let rest for 5 minutes, and serve garnished with lime wedges.