Gas-Grilled Chicken Thighs with an Asian Flair

I thought I bought three packs of chicken breasts. But, no, turns out I bought boneless skinless chicken thighs. I must say that thighs are not my favorite. As a matter of fact, it’s only in the last couple of years that I’ve started liking dark meat chicken. One of the first thigh meat recipes I liked is the “Bourbon Chicken” you  can get in food courts. I’ve tried to make that a few times at home using copy cat recipes, and it just doesn’t come close. If anyone knows of a good recipe for that please let me know! I did an Internet search for what to make with chicken thighs along that line and I came across Rachel Ray’s “Grilled Sweet-and-Sticky Chicken Thighs with Asparagus and Harissa.” They looked delicious. I had some of the ingredients and used it as a jumping off point. I added some other ingredients. I improvised. Now I’ll actually start buying boneless chicken thighs! This recipe is now a staple. I’ve made them for guests and get rave reviews. You can easily scale the recipe to serve for a big crowd. Serving ideas: Cilantro-Lime Rice; grilled Zucchini, Yellow Squash, Eggplant, and Onion; and/or a side of lettuce leaves to make the most delicious lettuce wraps.

Gas-Grilled Chicken Thighs with an Asian Flair
8 – 12 boneless skinless chicken thighs
1/4 cup of extra virgin olive oil
3 tablespoons of low-sodium soy sauce or gluten-free tamari (or, coconut aminos for AIP, Paleo, and Whole30)
3 tablespoons of quality balsamic vinegar (be sure to use gluten-free, if sensitive)
3 tablespoons of honey
1 teaspoon of crushed red pepper (omit AIP)
1/2 teaspoon kosher salt
1/2 teaspoon of dehydrated garlic
1/2 teaspoon of course ground pepper (omit AIP)
1 orange, juiced
optional garnish: cashew, lime, and cilantro gremolata

For the Cashew, Lime, and Cilantro Gremolata
1 oz of crushed cashews, toasted (omit AIP)
1 handful of cilantro, minced
lime zest

1. In a small bowl add olive oil, tamari sauce, vinegar, honey, crushed red pepper, spices, and orange juice. Whisk the marinade until blended.

2. Add the chicken to the marinade and keep in the refrigerator for 10 to 20 minutes (or until your done prepping the rest of your meal).

3. While chicken is marinating, prepare the Cashew, Lime, and Cilantro Gremolata. Chop and toast the cashews in a dry pan.

4. Chop cilantro, zest lime using a microplane, and set aside.

5. Prepare your grill by heating it on high for 10 minutes. Remove the chicken from the marinade to a plate.

6. While grill is heating, pour the leftover marinade in a small pot over medium-high heat until it boils then immediately turn the heat down to a low boil. The marinade should continue a low boil until it reduces by half. Once reduced keep warm on low. (If you have one of those barbecues with a spot for a pot that would be perfect. I don’t so I boiled the leftover marinade in the house).

6. Scrape the grill grates and brush them with olive oil. Tip: use tongs and a couple of paper towels dipped in a bowl of olive oil. Place the chicken on the grill. Turn down the heat to medium and grill the chicken covered on the first side for 4 minutes. Turn 25 degrees for another 4 minutes to create a cross hatch pattern.

7. After a total of 8 minutes on the first side (creating a cross hatch patter) flip to the second side for the final 4 minutes and then remove to a cutting board.

8. Slice the thighs in 1/4 to 1/2 inch slices.

9. Arrange chicken slices on a platter and drizzle with reduced marinade. Add the gremolata for garnish and serve with grilled veggies, lettuce wraps, and/or rice.

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Gas-Grilled Chicken Thighs with an Asian Flair

August 18, 2014

Servings: 4-6

Prep: 30 min

Cook: 16 min

Total: 46 min

Difficulty: Advanced

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By: Michele Tedrick, NBC-HWC, A-CFHC, Holistic Chef

Ingredients

• 8 - 12 boneless skinless chicken thighs
• 1/4 cup of extra virgin olive oil
• 3 tablespoons of low-sodium gluten-free tamari (if needed)
• 3 tablespoons of quality balsamic vinegar (be sure to use gluten-free, if sensitive)
• 3 tablespoons of honey
• 1 teaspoon of crushed red pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon of dehydrated garlic
• 1/2 teaspoon of course ground pepper
• 1 orange, juiced
• optional garnish: cashew, lime, and cilantro gremolata
• For the Cashew, Lime, and Cilantro Gremolata
• 1 oz of crushed cashews, toasted
• 1 handful of cilantro, minced
• lime zest

Directions

• Step 1 In a small bowl add olive oil, tamari sauce, vinegar, honey, crushed red pepper, spices, and orange juice. Whisk the marinade until blended.
• Step 2 Add the chicken to the marinade and keep in the refrigerator for 10 to 20 minutes (or until your done prepping the rest of your meal).
• Step 3 While chicken is marinating, prepare the Cashew, Lime, and Cilantro Gremolata. Chop and toast the cashews in a dry pan.
• Step 4 Chop cilantro, zest lime using a microplane, and set aside.
• Step 5 Prepare your grill by heating it on high for 10 minutes. Remove the chicken from the marinade to a plate.
• Step 6 While grill is heating, pour the leftover marinade in a small pot over medium-high heat until it boils then immediately turn the heat down to a low boil. The marinade should continue a low boil until it reduces by half. Once reduced keep warm on low. (If you have one of those barbecues with a spot for a pot that would be perfect. I don’t so I boiled the leftover marinade in the house).
• Step 7 Scrape the grill grates and brush them with olive oil. Tip: use tongs and a couple of paper towels dipped in a bowl of olive oil. Place the chicken on the grill. Turn down the heat to medium and grill the chicken covered on the first side for 4 minutes. Turn 25 degrees for another 4 minutes to create a cross hatch pattern.
• Step 8 After a total of 8 minutes on the first side (creating a cross hatch patter) flip to the second side for the final 4 minutes and then remove to a cutting board.
• Step 9 Slice the thighs in 1/4 to 1/2 inch slices.
• Step 10 Arrange chicken slices on a platter and drizzle with reduced marinade. Add the gremolata for garnish and serve with grilled veggies, lettuce wraps, and/or rice.