Grilled Thai High Thighs
I love trying new ways to prepare chicken thighs. I had some thighs, a bottle of Mr. Yoshida's Original Sweet and Savory sauce, and inspiration to make a fun Thai-based dish.
I love trying new ways to prepare chicken thighs. I had some thighs, a bottle of Mr. Yoshida's Original Sweet and Savory sauce, and inspiration to make a fun Thai-based dish.
- Carbohydrate 0.591384375 g
- Cholesterol 47.88 mg
- Fat 10.21601015625 g
- Fiber 0.18140625 g
- Protein 10.60248046875 g
- Saturated Fat 2.81778328125 g
- Serving Size 1 1 Serving (60g)
- Sodium 57.197578125 mg
- Sugar 0.409978125 g
- Trans Fat 0.599482265625 g
- Calories 138 calories
Step-by-step
- Mix the teriyaki sauce, peanut putter and red pepper together. Marinade the thighs in the sauce for 2 hours. If you like it hotter, add in the seeds from the chili pepper.
- Remove the chicken from the marinade and shake off excess marinade. Place on a 375-400f grill over direct heat for 5 minutes. Flip and cook over direct heat for another 5 minutes.
- [On the Big Green Egg, this was done using a grid extender so the meat is about 8-10 inches from the heat source.]
- Move to indirect heat (adding the plate setter on an Egg. For a gas grill, you have one side or burner on and put the meat over an unheated area and close the lid) and cook at the same temp until the thighs hit 180f internal temp. This takes about 10-15 minutes at the 400f cooking temp, but go by the internal temperature.
- I cheated and whisked up some more Yoshida sauce and peanut butter to use as a glaze as the thighs came off the grill. Garnish with thinly sliced green onion or some cilantro.
- Goes great with Thai Me Up Stir Fried Noodles, BigOven recipe #179995
- http://www.nibblemethis.com
Crisp, rendered skin gives way to succulent meat infused with sweet soy and peanut notes, offering a char that comes exclusively from proper direct-heat placement. Getting bone-in, skin-on chicken thighs right over a flame requires managing two distinct cooking zones to prevent the sugars in the marinade from burning before the interior finishes rendering.
Sugars scorch quickly when exposed to open flames exceeding 350 degrees Fahrenheit. Shaking excess marinade off the chicken before it hits the grates prevents flare-ups that deposit bitter soot on the skin. Searing the thighs for 5 minutes per side over direct heat locks in juices and sets the surface proteins, establishing the initial color.
Moving the meat to indirect heat finishes the cooking process gently without torching the exterior. Bone-in dark meat requires higher internal temperatures than white meat to break down connective tissue effectively, ideally reaching 180 degrees Fahrenheit for optimal tenderness. Piercing the thickest part of the thigh with a skewer reveals clear juices rather than pink ones if a digital thermometer is unavailable, though tactile resistance should yield smoothly without rubbery firmness.
Substituting thin teriyaki sauce for the soy base maintains the necessary viscosity if specialty bottles are missing. Brushing a fresh mixture of sauce and peanut butter onto the meat immediately after removal adds a glossy finish without introducing raw poultry contamination to the table condiments.
