Perk up plain chicken thighs with a sweet, sticky, chilli marinade
This Thai inspired chicken dish is really easy as most of the flavour comes from the marinade which can be made in advance and kept in the fridge. It is a great dish for a party as it can be piled into a big bowl for your guests to just nibble on as they are equally as delicious eaten cold. You don’t need to use the thighs, legs and breasts are just as tasty. If you are using breasts cut into 1” pieces and thread onto a skewer with some red, yellow and orange peppers. In the video Richard Holden, one of the UK's top BBQ chefs, and Ian Hodgett, from The Barbecue Shop here in store cook them on the new Weber Spirit II E-310 gas BBQ.
Ingredients:
- 4 chicken thighs; skin scored
- 2 tbsp rapeseed oil
- 2 spring onions; finely sliced, for garnish
- ½ red chilli; finely sliced, for garnish
- peanuts; chopped, for garnish
Marinade:
- 4 fl oz (120ml) sweet chilli sauce
- 3 tbsp soy sauce
- juice of 1 lime
- 1 tbsp honey
- 1” fresh ginger; grated
- 2 cloves garlic; grated
- 1 tbsp sciracha
Equipment:
Combine all the marinade ingredients and place in a bowl with the chicken thighs; leave for at least 20 minutes at room temperature.
Pre-heat the BBQ and the griddle, with a medium setting across the grate, to 250C. Add some rapeseed oil to the griddle and place on the chicken thighs with the skin side uppermost so that some of the fat from underneath the skin renders into the griddle.
Cook on both sides until they are slightly charred, about 5 minutes per side. As there is a high sugar content in the marinade take care that they do not burn. Once they have cooked on both sides place on an area of indirect heat; Richard placed them on the upper grate of the Spirit II and turned off the centre burner. Leave them to cook through, remove when they have reached 75C. Check that they have reached the correct safe temperature using a Weber Instant Read Digital Thermometer.
Garnish with the chopped peanuts, spring onions and chilli.
