Recipe by Pi-E
Recipe from Weber's Real Grilling. Super easy, fabulous taste. It doesn't taste very sweet or sour, the chicken had a great balanced taste (I did add bit more hot chili sauce to kick it up a bit). The recipe includes using the marinade to make "wilted baby spinach," which I will post below, I didn't have any spinach on hand so I don't know how that part of the recipe tastes like but the chicken was outstanding.
Top Review by adopt a greyhound
Very good chicken for the grill. I did half a recipe for the two of us, I did have trouble with one of them burning. Had the temp on the grill at 325-350 but surprisingly they got very black. I did 8 min. one side and 6 the other and one wasn't totally done on the inside.
- 1⁄4 cup rice vinegar
- 2 tablespoons canola oil
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1 -2 teaspoon hot chili-garlic sauce, such as sambal oelek (more or less to your taste)
- 1 1⁄2 lbs boneless skinless chicken thighs, six thighs about 4 ounces each
- 1 plum tomato, seeded and chopped
- 12 ounces baby spinach leaves, about 4 large handfuls
Directions See How It's Made
- In a small bowl,whisk the first five ingredients. Place thighs in a large, plastic bag and pour marinade over chicken, press out air of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl and refrigerate for 1 to 2 hours, turning bag occasionally.
- Remove the thighs from bag, reserving the marinade. Pour the marinade into a very large skillet and set it aside. Grill the thighs over Direct High heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice.
- Meanwhile, bring the marinade to a boil over high heat and allow to boil for 1 full minute. Add the tomato and spinach leaves and cook until the spinach is just wilted, 2 to 3 minutes, turning occasionally. Serve the warm spinach mixture under the chicken.