Grilled Chicken Thighs With Honey Ginger Glaze
For the Chicken
- 6 chicken thighs
- 1/4 cup olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
For the Honey Ginger Glaze
- 1/3 cup honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons fresh grated ginger
- 1 garlic clove, pressed or finely chopped
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sesame oil
- 1/8 teaspoon black pepper
Preheat your grill to 350°F with direct and indirect cooking zones.
Brush chicken thighs with olive oil and season with salt and pepper on both sides.
Place chicken on the grill for indirect cooking and close the lid. Cook until the internal temperature reaches 165°F on an instant-read thermometer , 20 to 25 minutes.
Hot TipWhen grilling with indirect heat, food is placed on the cooler side of the grill away from the heat source.
While the chicken is cooking, combine honey, soy sauce, rice vinegar, ginger, garlic, red pepper flakes, sesame oil and black pepper in a medium-size bowl. Set aside.
Using a basting brush , brush chicken thighs with honey ginger glaze on both sides. Then, move them to the direct heat side for 15 seconds per side to caramelize the glaze.
Remove from grill and let rest for 10 minutes before serving.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
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