Grilled Thai High Thighs
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 4 ea chicken thighs bone in, skin on
- 1/2 cup mr. yoshida's original sweet & savory (sub a thin teriyaki)
- 3 tablespoons peanut butter chunky
- 1 ea dried red chili pepper seeded and crumbled
- 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
Grilled Thai High Thighs: A Flavorful Twist on a Classic
Chicken thighs, a versatile and affordable cut of meat, are a staple in many kitchens. If you're tired of the same old grilled chicken, this Thai-inspired recipe will add a burst of exotic flavor to your dinner table. The combination of sweet and savory marinade, infused with the bold spices of Thailand, elevates the chicken to a whole new level of deliciousness.
The key to this recipe lies in the marinade. The sweet and savory teriyaki sauce, complemented by the rich depth of peanut butter and a hint of heat from dried red chili pepper, creates a symphony of flavors that penetrate deep into the chicken. After a few hours of marinating, the thighs are ready for the grill, where they develop a beautiful char on the outside while remaining tender and juicy on the inside. Whether you're an experienced griller or a novice, this recipe is easy to follow and guarantees a succulent and flavorful dining experience.
Step-by-step
- Mix the teriyaki sauce, peanut putter and red pepper together.
- Marinade the thighs in the sauce for 2 hours.
- 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.
- Move to indirect heat and cook at the same temp until the thighs hit 180f internal temp.
- 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.
