Looking for a great chicken thigh recipe? Chicken thighs are excellent from the grill, they are forgiving and do not dry out easily as will chicken breast. The fat content of the dark meat keeps them moist whether skin on or skin off. This characteristic make your favorite chicken thigh recipe an excellent choice from the grill. So check back to this page when you are looking for chicken thigh recipes.
Randy’s Barrel Chicken
I saw chef Matt Horn’s Burn Barrel Chicken featured in a Sunset magazine article, I was intrigues by the recipe as it basically forms a caramel on the chicken which gives it such a nice dark color. Well, I tend to like a bit more spice and thought it needed a bit of acidity to balance the dish. So, that all being said here is Randy’s Barrel Chicken hope you enjoy it!
4 Bone In Skin on Chicken Thighs
6 Tablespoons Olive oil
4 Tablespoons Brown Sugar
2 Tablespoons fresh Garlic or 1/2 Tablespoon Granulated Garlic
2 Teaspoons dried Thyme
2 Teaspoons dried powdered Rosemary
1 Tablespoon Ancho Chile Powder
1/4 Teaspoon Cayenne Pepper
1 Tablespoon Kosher Salt
1/2 Tablespoon Black Pepper
1 Tablespoon fresh Lemon Juice
Chopped cilantro or parsley for garnish.
Combine in a bowl, olive oil, brown sugar, garlic, thyme, rosemary, ancho Chile powder, cayenne, pepper, and lemon juice. Stir to combine and reserve 1/4 cup for basting the chicken.
Place the chicken thighs in the mixture and allow to marinate at least an hour or overnight.
Set up your grill for indirect fire cooking. Looking for a temperature from 325-350 degree indirect. I also used some mesquite wood chips for added smokiness.
Grill the chicken meat side down first, allow to cook ten minutes or so. Add optional wood hips. Turn skin side down, still indirect heat for another 10 minutes. Turn again and baste with the remaining marinade. Cover and cook to internal temp of 165 degrees.
This chicken thigh recipe was adapted for the grill from a nice recipe on the internet from a chef Nancy Pomeroy from Oregon. It sounded really tasty so I decided to check it out. I flavorful and easy marinade and a little bit of chile fire. I personally use 1 or two serrano chiles but for the more adventurous try up to four.
3.5 lbs of chicken thighs
1-4 serrano chiles (I use 1 or 2)
1 3.5 inch piece of ginger peeled and finely chopped
1 cup olive oil
1/2 cup soy sauce
1/4 cup apple cider vinegar
1/4 cup sugar
3 tablespoons fish sauce
1 tablespoon kosher salt
1 teaspoon black pepper
6 sprigs fresh thyme or 1 tablespoon dried
1 tablespoon cilantro chopped (optional)
2 lemons or limes for garnish
Combine all ingredients, mix well. Rinse the chicken and place in a ziplock baggie. Marinade for up to 12 hours. Prepare your grill for medium hot indirect cooking. On a gas grill 350 to 375 degrees. Remove the chicken from the marinade and reserve the marinade. Place your chicken on the grill and baste occasionally with reserved marinade. Grill your chicken until it reaches 165 internal temperature.
Nice served with a rice pilaf or fried rice. Wine choices, a nice Viognier or dry Riesling.
Chicken thighs are excellent for the grill. They do not dry out as easily and their more pronounced flavors are a great foil for spicy or full flavored marinades and sauces. This is a great and easy chicken thigh recipe. This is a non-traditional marinade that is great on boneless chicken thighs or even chicken tenders or boneless breast for those who have to have white meat. With the sweetness of Hoisin sauce and the heat from the Sriracha sauce and the ginger and garlic it is a forward full flavored dish. This chicken thigh recipe works great as an appetizer, on brochettes or tenders and great whole boneless thighs as an entrée. You can also use bone-in chicken thighs, they will need another couple of hours of marinating time and more cooking time with indirect heat.
Serves 4 persons
2 lbs. boneless chicken thighs
1 ½ tablespoons finely chopped ginger
1 tablespoon finely chopped garlic
3 tablespoons soy sauce
1 teaspoon Sriracha sauce
1 teaspoon oyster sauce
1 teaspoon hoisin sauce
Combine all and marinate the chicken for one and up to 8 hours
Spicy Sriracha Hoisin Sauce
1 tablespoon peanut or canola oil
2 teaspoons finely minced ginger
2 teaspoons finely minced garlic
1 tablespoon oyster sauce
1 tablespoon soy sauce
3 tablespoons hoisin sauce
1 tablespoon Sriracha sauce
1/3 cup chicken stock
1 tablespoon corn starch
3 tablespoons cold water
In a medium size sauté pan heat the oil until hot, add the garlic and ginger. Stir fry for one minute add the soy, oyster sauce, hoisin, sriracha and chicken stock. Bring to a boil. Combine the water and corn starch, stir well and pour into the sauce. Bring back to boil, the sauce will thicken nicely. Turn off the heat and reserve.
Oil your chicken for the grill and place on a medium hot grill. If cooking on coals, you will want some space for indirect cooking as well. Cook your chicken making some nice grill marks and the place on the cooler side to cook through. When almost done (thermometer 150 degrees) brush your chicken with the sauce. Then brown carefully and finish on hotter side of the grill. Do be careful since this sauce will burn, a bit of browning is nice and the caramelized sauce taste great, but burnt is not.
We like this with a simple steamed Jasmine rice and garlicky sugar snap peas or alternate snow peas.
For a wine suggestion, a dry Rose, dry Riesling or gewürztraminer would be an excellent choice.