It's Baaaack! School is over and summer is here, bringing with it a whole new bbq season. We love the BBQ for many reasons; outdoor eating, quick preparation, entertaining family and friends and enjoying the sunshine for as long as we can.
BBQ recipes can range from the novice foodie to the more experienced and complicated recipes. One of the sites we like the most is Allrecipes.com. While there are featured chef recipes, the majority of posted favourites are from users like us. Choosing from rated recipes with comments from people who have also tried them is a great way to find new dishes, as well as feel confident as others may have failed, or made adjustments as well.
A good marinade or homemade sauce can make your BBQ meal seem effortless. Here is a marinade that is simple, quick, full of flavour and can be prepared ahead to save time. Over 475 users have tried it out and 150+ users have given it an overall 4.5 rating. This recipe is perfect for your summer beach days, try preparing ahead and cooking on the go with a portable charcoal grill.
- 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
- 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 onto 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.
This recipe was prepared by: Chef John
Chicken thighs are always a good cut for the BBQ. Brown meat cuts are harder to overcook and tend to stay juicier especially with the skin left on. Take a look at our previous post where we polled our employees. We surprised to learn that 90% of our workers preferred dark meat.
If you prefer white meat or perhaps another cut of dark, you can use this marinade and follow this grilling guide or give our cooking guide a read for the perfect desired internal temperatures by cut.
Wishing everyone a safe and delicious summer!