Monday, August 30, 2010
I made this one over the summer, and it was SO fantastic! The chicken was so flavorful! I will definitely make this again soon...in fact, probably this week!
Of course, to make this safe for Derek I will have to omit the chili sauce for his, because he's also allergic to tomatoes now...so, his list is now...wheat, eggs, milk, peanuts, and tomatoes. And, of course, we are also having to avoid ALL nuts and all shellfish. :( This is becoming increasingly difficult, I must admit. I thought the WEMP free stuff was hard, but at least there are things we CAN substitute...but tomatoes?! There's not much you can substitute for tomato sauce or ketchup or any other tomato based product! :(
So, for now, I'll just have to make his separate and exclude the chili sauce :( Poor little man! I hope he outgrows this stuff soon!!!!
I pulled this recipe from Grilling Magazine (Spring 2010). Although, I used chicken thighs, where it called for drumsticks.
3 lbs boneless, skinless chicken thighs
1/3 cup vegetable oil
3 Tbsp soy sauce (wemp free of course!)
2 Tbsp honey
2 Tbsp chili sauce
1 Tbsp rice vinegar
1 Tbsp grated fresh ginger
3 cloves garlic, minced
1 tsp crushed red pepper
1. Place chicken in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine oil, soy sauce, honey, chili sauce, vinegar, ginger, garlic, and crushed red pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 hours, turning bag occasionally. Drain chicken, reserving marinade.
2. For a gas grill, preheat grill to medium high heat. Place chicken on grill over low flames, and cook until chicken is no longer pink, brushing occasionally with reserved marinade. Turn chicken over after about 10 minutes to cook underside. Discard any remaining marinade.