Chris' World Famous Chicken
I was in the army for 6 years and have made this chicken in the states of Washington, Kansas and Tennessee. I have also made this chicken in Germany and Iraq. Ive only received one bad comment and that was when I grilled the chicken in the dark and under cooked it. American s, Germans and Iraqis have all loved this, hence the name.
I was in the army for 6 years and have made this chicken in the states of Washington, Kansas and Tennessee. I have also made this chicken in Germany and Iraq. Ive only received one bad comment and that was when I grilled the chicken in the dark and under cooked it. American s, Germans and Iraqis have all loved this, hence the name.
- Carbohydrate 0.50897 g
- Cholesterol 0 mg
- Fat 0.00532 g
- Fiber 0.0692999973297119 g
- Protein 0.1176 g
- Saturated Fat 0.000945 g
- Serving Size 1 1 Serving (1g)
- Sodium 0.182 mg
- Sugar 0.439670002670288 g
- Trans Fat 0.00161 g
- Calories 2 calories
Step-by-step
- Place the chicken thighs in the storage container.
- Pour soy sauce over the chicken until it is well covered.
- Add 1 part water per 2 parts soy sauce.
- Cover the chicken well with the ketchup.
- Add half the bottle of garlic powder and mix with your hands.
- Make sure that the chicken is well covered with the garlic powder and ketchup.
- Add more garlic powder if needed.
- Let marinate over night in the fridge.
- Grill until the chicken it's done.
Why would anyone combine a full quart of soy sauce with an entire bottle of ketchup? The inquiry arises the moment these bulk condiments hit the container. This marinade relies on a high-sodium base diluted with water at a precise two-to-one ratio to prevent the poultry from curing into jerky overnight. Soy sauce contains amino acids that break down surface proteins, while the tomato paste solids in ketchup provide sugars that caramelize rapidly over direct heat. Boneless chicken thighs absorb these flavors efficiently during an eight-to-twelve-hour rest in a refrigerator kept at or below 40 degrees Fahrenheit. Garlic powder disperses evenly through the viscous mixture when combined by hand. Direct heat cooking requires a grill surface maintained at medium-high. Turn the meat frequently to manage the high sugar content in the tomato glaze. Watch for deep mahogany charring on the edges and an internal temperature reaching 165 degrees Fahrenheit on an instant-read thermometer. Pull the thighs off the grates immediately once that thermal mark is achieved. Cold leftovers store safely in an airtight container for up to four days. Slicing chilled portions thin provides a quick protein addition for grain bowls or cold noodle salads the next day.
