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Ingredients Jump to Instructions ↓

  1. 1 cup soy sauce

  2. 3/4 cup finely chopped yellow onions

  3. 1/3 cup rice wine vinegar

  4. 1/4 cup honey

  5. 1/4 cup chopped fresh cilantro

  6. 2 tablespoons sriracha (hot red pepper chili paste )

  7. 2 tablespoons white sesame seeds

  8. 2 tablespoons chopped fresh gingerroot

  9. 2 tablespoons minced garlic

  10. 2 tablespoons sesame oil

  11. 12 skin-on chicken thighs (about 3 1/2 pounds), or drummettes Honeyed Apple-Cabbage Slaw, recipe follows

  12. 1/4 cup mayonnaise , plus

  13. 2 tablespoons 1/4 cup sour cream

  14. 1 tablespoon thyme honey

  15. 1 tablespoon apple cider vinegar

  16. 1/2 teaspoon salt

  17. 1/4 teaspoon freshly ground black pepper

  18. 3 cups shredded green cabbage (about 1/2 head cabbage )

  19. 2 Granny Smith apples, cored and cut into matchsticks

  20. 1 large carrot, peeled and shredded

  21. 1 Belgian endive , cored and cut crosswise into 1/2-inch thick slices

  22. 1/2 cup very thinly sliced yellow onion, preferably sweet onion, such as Maui or Walla Walla

  23. 1/4 cup minced fresh parsley

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine soy sauce, onions, rice wine vinegar , honey, cilantro, sriracha, sesame seeds, ginger, garlic and sesame oil, and stir well to combine. Place the chicken in a large plastic bag or baking dish and cover with the marinade. Toss to combine and place in the refrigerator, turning frequently, to marinate at least 6 hours. Preheat the grill to medium and the oven to 350 degrees F. Remove the chicken from the marinade , reserving the marinade. Pat the chicken dry, and grill the chicken, skin-side up, until browned, about 10 minutes. Meanwhile, place the leftover marinade in a small saucepan and bring to a boil. Lower the heat to medium and simmer until slightly thick, about 10 minutes. Turn the chicken , and grill until the skin is browned and crispy, about 5 minutes. Transfer the chicken skin-side up to a roasting pan and roast, basting with the marinade occasionally, until cooked through, about 10 to 15 minutes more. Arrange the chicken on a platter, and spoon the reduced marinade on top. Serve with the Honeyed Apple-Cabbage Slaw. In a bowl, combine the mayonnaise, sour cream , honey, vinegar, salt, and pepper, and whisk well. Set aside. In a large bowl, combine green cabbage, apples, carrot , endive, onion and parsley. Toss with the dressing until evenly coated. Place in the refrigerator, covered, to chill slightly before serving. Yield: 6 to 8 servings

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