Crispy-Skinned Southeast Asian Grilled Chicken Thighs
Original recipe by: Leslie Brenner
Thighs are fabulous for grilling, first because dark meat takes so well to smoky flavor, and it doesn't dry out easily. And second because their fairly uniform shape makes it easy to cook them evenly.
Serves 4 to 5.
Ingredients
4 tablespoons soy sauce
1 1/3 tablespoons fish sauce
Juice of 1 1/2 limes
1 two-inch piece of ginger, minced
4 medium garlic cloves, put through a press
3 scallions, sliced (green and white parts)
1 1/2 teaspoons Sriricha or other chile sauce
1 1/2 tablespoons olive oil
8 - 10 chicken thighs (skin-on, bone-in), about 3 - 3 1/2 pounds
Instructions
In a large bowl, combine the soy sauce, fish sauce, lime juice, ginger, garlic, scallions and Sriricha. Whisk in the olive oil.
Pat the chicken thighs dry and put them in the bowl with the marinade. Toss them with your hands to coat. Transfer the thighs and marinade to a plastic zipper bag and seal. Let the chicken marinate, refrigera…