Ingredients:
- 6 boneless, skinless, chicken thighs
- 2 tablespoons soy sauce
- 2 tablespoons BBQ sauce
- 2 tablespoons rice vinegar
- 4 frozen garlic cubes, or minced cloves
- 4 frozen ginger cubes, or 4 tsp. minced ginger
- 1/2 tablespoon brown sugar
- 1 tablespoon Sriracha
- 1/2 cup chives, finely chopped
- Kosher salt and pepper (just before cooking)
Spicy Peanut Ginger Vinaigrette (optional, but highly encouraged)
- ¼ cup rice vinegar
- ¼ cup nonfat Greek yogurt (I used 1/2ish cup, or one 5.3 oz yogurt container.)
- 2 tablespoons natural peanut butter
- 4 frozen ginger cubes, or 4 tsp minced ginger
- 2 frozen garlic cubes, or minced cloves
- 2 tablespoons sriracha
- 1 tablespoon pure maple syrup or honey
- Squeeze of lime
Directions:
- Trim your chicken thighs of any extra fat, pound the chicken for even thickness, then set aside in a bowl or large resealable bag.
- Whisk all the marinade ingredients together well and pour over chicken. Marinate for at least 30 minutes and as long as overnight. Before grilling, allow the chicken to sit on the counter for at least 30 minutes.
- Remove chicken from the marinade and sprinkle each side with a generous pinch of kosher salt and a little pepper. Cook on a preheated grill, indoor grill pan, or skillet over medium/high heat for about 5-7 minutes per side, or until internal temp reaches 165°. (You can also air fry at 400° for about 15-18 minutes, flipping half-way through.)
- Let rest for a few minutes, sprinkle with extra chopped chives, and pair with your favorite Asian-inspired sides! If desired, drizzle with spicy peanut ginger vinaigrette.
*www.lillieeatsandtells.com