Sticky Asian Grilled Chicken

Recipe From: Laura

Ahhhh yummeeee.....You'll love this Asian dish--Juicy, tender chicken thighs packed with a sweet teriyaki like Asian flavor served over rice and a side of veggies!   This would also be delicious with some pineapple tidbits added to the sauce which I'll try next time.  Makes for a wonderful freezer meal as well.  :)   

2 teaspoons ground ginger

2 teaspoons ground pepper

1 teaspoon onion powder

6 cloves garlic, minced

1 tablespoon sweet chili sauce(found in the Int'l section) *or come get a  bunch of sauce from me! I have a lifetime supply  :)

⅔ cup Soy Sauce or Liquid Aminos

⅔ cup balsamic vinegar

⅔ cup organic brown sugar

⅔ cup honey

1 tablespoon cornstarch

1 tablespoon water

4 Chicken Thighs**

In a dish, whisk together the ginger, pepper, and onion powder.

Add the garlic and mix again.

Add the wet ingredients and brown sugar, whisk to combine.

Heat the saucepan to medium heat and bring the sauce to a boil.

Once it starts boiling, whisk the cornstarch and water together in a small dish and add 1 tablespoon of the hot liquid. Stir together and then while whisking in the saucepan, slowly drizzle in the cornstarch mixture.Whisk until it comes back to a boil and then turn to medium low and allow to simmer until it begins to reduce and thicken. This can take up to 10 minutes, or as little as 1-2 minutes.

Remove from the heat and set aside to cool completely.

Meanwhile, place chicken breasts in a ziploc bag and store in the fridge until the sauce is cool.

Once cool, pour half of the sauce in with the chicken and marinate for 1 hour or overnight for ultimate flavor. *See note for freezer instructions.

Place remaining marinade in a jar and store in the fridge.

Heat a grill to medium high heat. (Can also cook in oven or on the stove. )

Once hot, add the chicken and turn to medium heat.

Cook for 5-6 minutes and turn over, baste the chicken with the remaining sauce and cook for 5-6 more minutes.

Remove from the grill and let rest with tin foil sitting over it (not wrapped in foil) for 3 minutes and then slice and serve.

We like ours over rice with freshly steamed or sautéed veggies. Serve with remaining sauce.  

**Chicken thighs are highly recommended.  The first time I made this recipe, I used chicken breasts which ended up being kinda dry.  Chicken thighs are juicier and more flavorful.

TO MAKE THIS DISH INTO A FREEZER MEAL, PREPARE AS NORMAL BUT USE A FOOD SAVER TO REMOVE THE AIR OR CAREFULLY PRESS THE AIR OUT OF A ZIPLOC. THE CHICKEN CAN REMAIN FROZEN FOR UP TO 2 MONTHS. REMEMBER TO DEFROST IN THE FRIDGE AND DISCARD ANY REMAINING SAUCE FROM THE UNCOOKED CHICKEN BAG.