Today is a beautiful Sunday! Fall is in the air with high temps in the South running in the upper 60’s and I have stumbled upon newly found energy to do things around the house. Grass has been cut hopefully for the last time, cars washed, clothes are washing, I just finished vacuuming and I’m about to fire up the grill for dinner and make some tasty Asian grilled chicken thighs.
You could use any cut of chicken, but we’ve been buying a lot of boneless, skinless chicken thighs. Not only are they reasonably priced, darker meat seems to have more flavor (along with more fat, but then again, fat IS flavor). The recipe for this dinner is all in the marinade and the longer it marinates, the better the flavor. I’m going to skip cooking instructions because the way you cook chicken is entirely up to you. I’ve roasted chicken this way and it’s been delicious, but today I want to take advantage of the weather, so I’m using the grill.
Soak any chicken you prefer in the following, then simply cook and enjoy! It’s also a great way to make “Teriyaki” wings for a tailgate!
- 1 cup low sodium soy sauce
- the juice from 2 Navel oranges
- Juice from 1 lemon
- 4 Keffir lime leaves or you can substitute the juice of 2 fresh limes
- 1/4 cup grated fresh ginger or 1 tbsp ground dried ginger
- 1/4 cup sesame oil
- 1 tbsp minced garlic
- 1 tbsp chopped fresh cilantro
Combine all ingredients. Add chicken to big Ziploc bag, cover with marinade and put in the frig. The longer it marinates, the better, but at least 1 hour if you can’t let it go overnight.
Discard the marinade and cook the way you’d like!