Wednesday night dinner with the clan Matla was a simple classic…grilled chicken thighs, garlic brown rice and corn on the cob. This time around however I tried to go slightly healthier by removing the skin from the chicken thighs – fearing that this would kill the tenderness of the chicken, I crossed my fingers and put my faith in the Egg to come through. Result? Perfection!
The recipe was a combination of simple ingredients and a process that’s even easier. Another special addition for this grilling was the wireless thermometer Heather bought Roman for their first year wedding anniversary. Nothing says loving like a Weber thermometer – thanks baby!
Prep and Grill:
- Get your favorite BBQ rub and ensure an even coat on all sides of the chicken thighs
- Let the chicken sit in the refrigerator for a few hours so the rub can penetrate deep into the chicken and this will ensure a bit of crispiness on the outside
- Prepare a simple marinade of light soy sauce, dark brown sugar, minced garlic, fresh ginger (let it stand for 15 minutes to combine)
- Once the chicken has rested in the fridge, dump the thighs in a large steel mixing bowl and add the marinade to coat – at this point, I went to get the grill going.
- Set the BGE to 500 degrees on direct heat for the searing – once seared take the thighs off and put your plate setter in place along with a drip pan and grid.
- Now put the chicken back on the grid until it reaches an internal temperature of 175 F – check your thermometer!
- Once done, let the chicken rest for 5-10 minutes, prep the sides and get ready to chow down!
Simple, under $10 and good for a couple of days of sandwiches and picking!