Grilled Chicken
10 chicken thighs
Traditional
1/2 cup honey
1/3 cup mustard
2 Tbsp lemon juice
1 tsp. salt
Korean
1/4 cup sriracha
1/4 cup honey
2 Tbsp. white miso
1/2 cup water
1/4 cup cider vinegar
1/4 cup grapeseed oil
Lemongrass
6 cloves garlic, chopped
2 shallots, chopped
2 jalapenos, chopped
1/2 cup lemongrass, chopped
1/4 fish sauce
1/4 cup grapeseed oil
4 tsp. sugar
1 tsp. tumeric
Choose your marinade:
Traditional Marinade. Combine the honey, mustard, lemon juice and salt in bowl and stir to blend.
Korean Marinade. Combine all the ingredients in a bowl and stir until thoroughly mixed. Salt to taste.
Lemongrass Marinade. Combine all the ingredients in a bowl and stir until thoroughly mixed. Salt to taste.
Put the chicken in a plastic bag and pour in the marinade. Tie a knot in the bag to seal and rotate to coat all the chicken. Allow to soak overnight (or, in a pinch, as much time as your schedule will allow). Start your fire outside. Use a grill with a top (preferably a Green Egg). Remove the chicken from the bag to the fire, reserving the marinade. Avoid putting the chicken directly over the coals (this allows the chicken to cook slower and more evenly). Cover for 15 minutes, controlling any flare-ups. Turn the meat after 15 minutes and pour the reserved marinade over the meat. Re-cover until done (about 15 minutes more).
Our comments: This is easy, quick and good.