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!