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ASIAN-STYLE GRILLED CHICKEN THIGHS

COLLABO HAUTS DE CUISSE GRILLES A LASIATIQUE

In collaboration with
Samuel Joubert, Le Coup de Grâce

4-6 Portions
10 min Prepping
15 min Cooking
Recipe Easy

Ingredients


  • 1/2 cup (125 ml) Hoisin sauce
  • 1/4 cup (60 ml) ketchup
  • 2 tbsp. (30 ml) white wine
  • 2 tbsp. (30 ml) honey
  • 1 tbsp. (15 ml) sesame seeds
  • 1 tbsp. (15 ml) soy sauce
  • 1 tsp. (5 ml) Sriracha
  • 1/2 tsp. (3 ml) sesame oil
  • 2 cloves garlic, finely chopped
  • Juice of 1/2 lime
  • 10 sprigs of chive (plus a little extra for garnish), finely chopped
  • Salt and ground pepper

Directions

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  1. Place all ingredients except chicken in a large bowl. Add salt and pepper, then mix well.
  2. Place chicken thighs in a large sealable dish and pour in half of marinade. Seal dish and mix well. Refrigerate 3 to 6 hours, stirring occasionally. Refrigerate remaining marinade as well.
  3. Preheat barbecue to maximum heat, then reduce to medium. Oil grill with vegetable oil.
  4. Place thighs on hot grill and cook 12 to 15 minutes, turning occasionally, until chicken is thoroughly cooked and grilled. Baste often with marinade.
  5. Garnish with chives and serve with basmati rice and grilled vegetables.