grilled asian-style chicken thighs

Jamie prolly wouldn’t want me sharing… but just between us. He’s never been a fan of chicken thighs. Ever. It stands to reason that we don’t do chicken thighs around here too often. So, when I tried this grilled chicken thigh recipe, I honestly didn’t have high hopes.

Boy was I wrong.

Jamie loved them. So did all 3 of my chicken loving kiddos. They devoured their plates and asked for leftovers for lunch.

Guess we have a new favorite on rotation.

You can serve these however you’d like. With noodles, over a salad, over rice, with any miriad of veggies as well.

I served mine with grilled snow peas, grilled peppers and onions, and cold avocado and cucumbers. Topped with fresh cilantro and sliced scallions. Perfection.

Ingredients:

3 lbs boneless, skinless chicken thighs

1 Tbsp chinese five spice

1 Tbsp trader joe’s onion salt

1/2 cup rice wine vinegar

1 cup coconut aminos

1 Tbsp fish sauce

1 cup chicken stock

1 cup fresh squeezed orange juice

In a large bowl toss chicken thighs with five spice and onion salt.

In a separate bowl, combine vinegar, aminos, fish sauce, stock, and juice. Whisk to combine. Pour over chicken and let marinade in the fridge 1 - 3 hours before grilling.

Directions:

Heat grill to medium-high.

Cook 7-10 minutes per side, until chicken reaches an internal temp of 160. Remove from grill and tent. Let rest 10 minutes before slicing.