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  • Grilled Chicken Thighs, Sesame and Black Vinegar Sauce

Grilled Chicken Thighs, Sesame and Black Vinegar Sauce

  • Preparation 45 minutes
  • Cooking 15 minutes
  • Serving(s) 4

Grilled Chicken Thighs, Sesame and Black Vinegar Sauce

  • Preparation 45 minutes
  • Cooking 15 minutes
  • Serving(s) 4
Description

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

 

  • 6 boneless chicken thighs (Ferme des Voltigeurs)
  • Marinade: 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar
  • Sauce: 30 ml sesame paste (tahini), 30 ml black rice vinegar, 15 ml light soy sauce, 15 ml dark soy sauce, 5 ml sesame oil, 15 ml sugar, 1/4 teaspoon ground Sichuan pepper, water to adjust the texture
  • 1 cucumber, cut into thin slices
  • Fresh cilantro, toasted sesame seeds and crushed peanuts for garnish
  • Mix the marinade ingredients and coat the chicken thighs. Marinate for 30 minutes.
  • Grill the chicken on the barbecue until the skin is golden brown and the flesh is cooked.
  • In a bowl, dissolve the sesame paste, gradually adding the soy sauces and black vinegar. Stir in the sesame oil, sugar, and Sichuan pepper. Layer with a little water to obtain a coating consistency.
  • Cut the grilled thighs into strips, mix them with the sauce, then add the cucumber, cilantro, sesame seeds and crushed peanuts.
  • 6 boneless chicken thighs (Ferme des Voltigeurs)
  • Marinade: 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar
  • Sauce: 30 ml sesame paste (tahini), 30 ml black rice vinegar, 15 ml light soy sauce, 15 ml dark soy sauce, 5 ml sesame oil, 15 ml sugar, 1/4 teaspoon ground Sichuan pepper, water to adjust the texture
  • 1 cucumber, cut into thin slices
  • Fresh cilantro, toasted sesame seeds and crushed peanuts for garnish
  • Mix the marinade ingredients and coat the chicken thighs. Marinate for 30 minutes.
  • Grill the chicken on the barbecue until the skin is golden brown and the flesh is cooked.
  • In a bowl, dissolve the sesame paste, gradually adding the soy sauces and black vinegar. Stir in the sesame oil, sugar, and Sichuan pepper. Layer with a little water to obtain a coating consistency.
  • Cut the grilled thighs into strips, mix them with the sauce, then add the cucumber, cilantro, sesame seeds and crushed peanuts.

Featured in this recipe

Organic and Grain-fed Chicken
Grain-Fed Boneless Chicken Thighs
Learn more
Recette avec poulet de grain entier de Ferme des Voltigeurs, style portugais en collaboration avec Mélanie Germain de Rythme FM. / Recipe with whole grain-fed chicken from Ferme des Voltigeurs, Portuguese-style, in collaboration with Mélanie Germain from Rythme FM.
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