Ingredients Jump to Instructions ↓

  1. 2 tbsp ketchup

  2. 1 tbsp mustard

  3. 4 cloves garlic, roughly crushed

  4. 1/2 tsp red pepper flakes

  5. 2/3 cup Asian sesame salad dressing, or any other prepared salad dressing

  6. 8 chicken thighs, bone-in (may substitute chicken breasts if desired)

  7. salt and fresh ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Add the first 5 ingredients to a large bowl and whisk to combine. To prep the chicken thighs: trim away excess fat, then turn them skin side up and make 2 deep slashes on each, all the way to the bone. This will help them marinade and cook faster.

  2. Add the chicken to the marinade, toss to coat completely, cover, and refrigerate at least 6 hours, or overnight. Remove the chicken from the marinade, wiping off any excess liquid. Season with salt and fresh ground black pepper to taste. Grill on both sides over medium heat until the juices run clear (internal temp of 170 degrees F. Allow to rest for 10 minutes before serving.

  3. Note: this chicken recipe can also be baked at 400 degrees F., or broiled in an oven.


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