1 clove garlic
2 teaspoon, chili pepper sauce, Asian
1 1/2 tablespoons maple syrup
2 tablespoons soy sauce
2 tablespoons mayonnaise
3 tablespoons rice vinegar (you can use cider vinegar)
salt and pepper to taste
2 pounds skinless, boneless chicken thighs
1 lime, cut into 8 wedges

1. Mash garlic to a paste. Mix chili pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is combined.
2. Transfer chicken thighs to a large flat container and pour marinade over chicken, stir until chicken is coated. Cover dish and refrigerate about 3 hours. After, sprinkle with salt.
3. Preheat grill to high heat.
4. Place chicken thighs onto the hot grill with smooth side down. Cook until chicken shows grill marks, about 3 minutes. Turn chicken over and cook until other side show grill marks, about 5 minutes. Continue to cook, turning over every 2 minutes, until meat is no longer pink inside, about 10-12 minutes.
5. Transfer meat to platter and let the meat rest for 5 minutes. Garnish with lime wedges.

This recipe currently has 0 comments. Add your own comment in the right hand menu.