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Asian Barbecue Chicken Thighs

  • Preparation 1 to 12 hours
  • Cooking 30 minutes
  • Serving(s) 4

Asian Barbecue Chicken Thighs

  • Preparation 1 to 12 hours
  • Cooking 30 minutes
  • Serving(s) 4
Description

Original recipe by Mélanie Germain in collaboration with Rythme FM featuring our chicken thighs.

  • 8 chicken thighs
  • 1/3 cup (80 mL) honey
  • 1/3 cup (80 mL) soy sauce
  • 1/4 cup (60 mL) chopped green onions
  • 30 ml sesame oil
  • 2 cloves garlic, minced
  • 15 ml rice vinegar
  • 10 ml grated fresh ginger
  • 5 ml sambal oelek sauce
  • 5 ml Chinese “five spice” mix
  • 15 ml cornstarch
  • Sesame seeds and chopped parsley for garnish
  • In a large bowl, combine the honey, soy sauce, green onions, sesame oil, garlic, rice vinegar, ginger, sambal oelek sauce, five-spice mix and a little pepper. Coat the chicken with this sauce and ideally refrigerate for 12 hours.
  • Preheat the barbecue. Mix the cornstarch with 3 tablespoons of the sauce and then stir this mixture into the rest of the sauce.
  • Pour the thickened sauce over the chicken and cook for about 30 minutes, turning the pieces every 10 minutes (direct cooking). Brush the meat with the sauce to obtain a caramelized surface.
  • Garnish with sesame seeds and chopped parsley before serving.
  • 8 chicken thighs
  • 1/3 cup (80 mL) honey
  • 1/3 cup (80 mL) soy sauce
  • 1/4 cup (60 mL) chopped green onions
  • 30 ml sesame oil
  • 2 cloves garlic, minced
  • 15 ml rice vinegar
  • 10 ml grated fresh ginger
  • 5 ml sambal oelek sauce
  • 5 ml Chinese “five spice” mix
  • 15 ml cornstarch
  • Sesame seeds and chopped parsley for garnish
  • In a large bowl, combine the honey, soy sauce, green onions, sesame oil, garlic, rice vinegar, ginger, sambal oelek sauce, five-spice mix and a little pepper. Coat the chicken with this sauce and ideally refrigerate for 12 hours.
  • Preheat the barbecue. Mix the cornstarch with 3 tablespoons of the sauce and then stir this mixture into the rest of the sauce.
  • Pour the thickened sauce over the chicken and cook for about 30 minutes, turning the pieces every 10 minutes (direct cooking). Brush the meat with the sauce to obtain a caramelized surface.
  • Garnish with sesame seeds and chopped parsley before serving.

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