Ingredients 1/3 cup ketchup 1/3 cup low-sodium soy sauce 1/3 cup packed light brown sugar* 2 Tbsp rice vinegar 1 Tbsp sriracha (optional) 1 Tbsp Worcestershire sauce 1 tsp sesame oil, or more to taste 1 1/2 Tbsp minced garlic 1 1/2 Tbsp peeled and minced fresh ginger 3 lbs boneless skinless chicken thighs, trimmed of visible fat (about 9 pieces) Vegetable oil (or olive oil) for brushing grill grates
Instructions 1. In a medium mixing bowl whisk together ketchup, soy sauce, brown sugar, rice vinegar, sriracha, Worcestershire, sesame oil, garlic and ginger. Season with a little salt and pepper if preferred. Remove 1/4 cup of the marinade to a bowl and refrigerate. 2. Place chicken in a medium bowl or gallon size resealable bag. Pour remaining marinade over chicken then toss to coat then press down into marinade. Seal bag while pressing out excess air (if using a bag) 3. Transfer to refrigerator and let marinate at least 2 hours and up to 8 hours. 4. Preheat a gas grill over medium heat. Clean grill grates and brush with vegetable oil 5. Grill chicken on preheated grill, turning and basting with reserved 1/4 cup marinade occasionally, until it reaches 165 degrees in center, approximately 15 minutes. If chicken isn't browning enough you can increase heat near the end of grilling.
Description This marinade is wonderful.
Notes Sumner has his favorite chicken marinade so I felt a bit lacking in loyalty to try this one. He loved it. It has a great flavor.
Source Taste of Home
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