Grill Hawaiian-style chicken thighs for a quick dinner


I lived for years over by Valley of the Moon Park in Anchorage, and there's no odor that claims summertime to me greater than smoke from hen drifting in from a giant church picnic grill underneath the park enclosure. Typically I attempt to recreate this on my yard grill at dinnertime. I’m very keen on candy and smoky hen thighs made Hawaiian plate-lunch type, served with a easy island-style macaroni salad or steamed short-grain white rice.

The grilling methodology for this hen is vital, because it’s key to make use of a medium-hot grill so the sugar within the marinade caramelizes good however doesn’t get too charred. Boneless thighs cook dinner via fast sufficient to permit the skin to get accomplished however not too accomplished. I'd not use bone-in. I preserve an inexpensive bottle of sherry available particularly for this recipe. If you happen to don’t have it, you'll be able to sub in hen broth, nevertheless it isn’t completely the identical.

One factor that’s cool about this recipe is that if you happen to occur to purchase hen in bulk, you'll be able to throw it within the marinade and freeze it, after which thaw it out down the street for dinner. That makes dinner very fast. You may get the hen grilled earlier than the rice cooker pops! This hen is an incredible topper for my favourite rainbow salad.

Hawaiian-style grilled hen

Serves 4-6, generously

Components:

2 kilos boneless, skinless hen thighs

3/4 cup brown sugar

1/2 cup ketchup

1/2 cup low sodium tamari or soy sauce

1/4 cup sherry

2 massive cloves of garlic, crushed and minced right into a paste

2 teaspoons ginger, peeled and minced right into a paste

Garnish: one inexperienced onion, inexperienced and white components, thinly sliced on the bias, sesame seeds

Technique: In a medium bowl, mix sugar, ketchup, tamari/soy, sherry, garlic and ginger, stir till the sugar is usually dissolved. Reserve ⅓ cup of the marinade to brush on hen later. Pour the remaining right into a gallon-sized ziploc bag. Add hen and blend to ensure all of the items are nicely lined. Place within the fridge, 8 hours to 2 days, turning periodically.

To grill: Oil grate and warmth a grill to medium/excessive, round 350-400 levels. Pull the hen from the marinade, permitting extra to drip off, and lay it on the new grate. Cook dinner with grill closed, 5 to six minutes per aspect, till grill marks seem and there’s a very good char on the perimeters. (Meat ought to be about 160 levels.) Brush with reserved marinade. Serve sprinkled with chopped inexperienced onions and sesame, if desired.

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