Rusty Chicken Thighs

Name: Rusty Chicken Thighs
Prep time: 15 min
Cook time: 20 min
Yield: 8
Ingredients: 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

⏱️ Ready in 35 min 🥄 Prep 15 min 🔥 Cook 20 min 👥 8 servings

I'm going to show you how to make this incredibly simple and highly effective grilled chicken marinade. It's so perfect and juicy and flavorful. It's an overall gorgeous way to grill chicken.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 15 min

Cook 20 min

Serves 8

Difficulty Medium

🛒 Ingredients

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

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 194

% Daily Value*

Total Fat 10.8g 14%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 311mg 14%

Total Carbohydrate 4g 1%

Dietary Fiber 0.3g 1%

Total Sugars 2.5g

Protein 19.5g 39%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.