u
and turning them over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes. Transfer chicken to a platter, rest for 5 minutes, and serve garnished with lime wedges.
Grilled Maple Chicken Thighs
Ingredients: 1 Clove garlic, sliced
2 tsp. Asian chilli pepper sauce 1 ½ tbsp. Palmers maple syrup 2 tsp. Soy sauce
2 tbsp. Mayonnaise 3 tbsp. Rice vinegar 2 lbs. Skinless, boneless chicken thighs 1 Lime, cut into 8 wedges Salt and freshly ground black pepper to taste Directions:
Mash garlic to a paste with a mortar and pestle. Mix chilli pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until the marinade is thoroughly combined. Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover the dish with plastic wrap and refrigerate for about 3 hours; if preferred, let stand for about 30 minutes at room temperature. Unwrap the dish and sprinkle with salt. Preheat the grill to high heat. Place chicken thighs onto the hot grill with smooth sides down. Cook until chicken shows grill marks, about 3 minutes. Turn chicken over and cook until the other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally
Relax, leave the cleaning to us!
mollymaid.ca
519.637.3542 st-thomas mollymaid.ca
Z 2023M054 St-Thomas Cook Book X-mas 8.0” x 5.0”
BRIWOOD HOLIDAY COOKBOOK – 15 – HOMETOWN ST. THOMAS
Made with FlippingBook - Online catalogs