Recipe by Cluich
There's a little zip in these, but it's not overwhelming. It's just enough to give it some flavour, but not enough to burn. And it's chicken thighs, so kids can pick 'em up to eat 'em.
Top Review by Catherine Robson
A very nice chicken dish. I only used 1/2 teaspoon red pepper flakes and there was plenty of heat still. Served with rice & steamed boc choy. Thank you Cluich. 1st of 3 reviews as part of PAC 2009
- 6 skinless chicken thighs
- 6 tablespoons lemon juice
- 1 teaspoon fresh ginger, grated
- 2 garlic cloves, crushed
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 2 tablespoons honey
- 2 tablespoons fresh cilantro, chopped (or 2 tsp. dried)
- 1 green chili pepper, seeded and finely chopped
- 2 tablespoons vegetable oil
Directions See How It's Made
- Prick the chicken thighs with a fork. Pat dry with paper towels and set aside.
- In a bowl, mix the lemon juice, ginger, garlic, red pepper, salt, sugar, and honey.
- Combine the thighs and spice mixture in a plastic zip bag (or a bowl with cover) and marinate in the refrigerator for an hour.
- Set grill to medium (or fire up the broiler). Add the cilantro and green chili to the chicken, mix, and transfer to a flameproof dish.
- Pour any remaining marinade over the chicken.
- Grill (or broil) for about 15-20 minutes, turning and basting the chicken occasionally, until cooked through (the whole juices-run-clear thing).
- Serve immediately. A garnish of fresh cilantro would be nice.