Name: Rusty Chicken Thighs
Prep time: 15 min
Cook time: 20 min
Total time: 220 min
Ingredients: 1 clove garlic, sliced, or more to taste; 2 teaspoons Asian chile pepper sauce (such as sambal oelek), or more to taste; 1.5 tablespoons maple syrup; 2 tablespoons soy sauce; 2 tablespoons mayonnaise; 3 tablespoons rice vinegar; salt and freshly ground black pepper to taste; 2 pounds skinless, boneless chicken thighs; 1 lime, cut into 8 wedges

Cook Time: 20 minutes

Ingredients

This recipe was developed for its original yield of 8 servings. Ingredient amounts will adjust automatically if you scale the recipe, but cooking times and steps remain the same. Keep in mind that not all recipes scale perfectly.

1 clove garlic, sliced (adjust to taste)
2 teaspoons Asian chili sauce (such as sambal oelek), or more to taste
1 tablespoons maple syrup
2 tablespoons soy sauce
2 tablespoons mayonnaise
3 tablespoons rice vinegar
Salt and freshly ground black pepper, to taste
2 pounds skinless, boneless chicken thighs
1 lime, cut into 8 wedges

Directions

Step 1: Crush the garlic into a smooth paste using a mortar and pestle.

Step 2: In a bowl, combine the garlic paste with chili sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar. Stir well until the marinade is fully blended.

Step 3: Place the chicken thighs in a large shallow dish. Pour the marinade over the chicken, making sure each piece is evenly coated. Cover the dish with plastic wrap and refrigerate for about 3 hours. If short on time, allow the chicken to marinate for at least 30 minutes at room temperature.

Step 4: Remove the dish from the fridge, uncover, and lightly sprinkle the chicken with salt.

Step 5: Preheat a charcoal grill to high heat.

Step 6: Arrange the chicken thighs on the grill with the smooth side down. Cook until grill marks appear, approximately 3 minutes.

Step 7: Flip the chicken and grill the other side until marked, about 5 minutes.

Step 8: Continue grilling, turning the chicken every 2 minutes and moving pieces as needed, until the meat is no longer pink inside and the thighs are golden brown, about 10-12 minutes in total.

Step 9: Transfer the cooked chicken to a serving platter, let it rest for 5 minutes, and serve with lime wedges for garnish.

Nutrition Facts (per serving)

Calories: 194
Fat: 11g
Carbohydrates: 4g
Protein: 20g
Saturated Fat: 3g
Cholesterol: 71mg
Sodium: 311mg
Dietary Fiber: 0g
Sugars: 3g
Vitamin C: 3mg
Calcium: 16mg
Iron: 1mg
Potassium: 209mg

Percent Daily Values are based on a 2,000 calorie diet. Values may be higher or lower depending on individual calorie needs. Nutrient information is based on available data and may not reflect all ingredients. Consult a healthcare professional for medically restrictive diets.

Comments

Ryan Roberts

02/05/2024 02:03:23 AM

This is my first review on All Recipes because I believe in only rating dishes that I've followed the recipe for without any alterations. My family are big fans of Chef John, and I frequently use his recipes. I tried out this recipe tonight exactly as instructed, and it has become my favorite go-to recipe for grilling chicken thighs. It was a huge hit! After making this dish regularly for almost three years during the summer, we still absolutely love it. Occasionally, I add a bit more sambal oelek to suit our taste, but that's the only modification I make. I've discovered one shortcut too - instead of using a mortar and pestle, I simply blend all the marinade ingredients in my Magic Bullet for about 30 seconds. It's a great time-saver. Excited to have Rusty Chicken Thighs for dinner again tonight!

Deborah Flores

09/28/2024 04:02:38 AM

I decided to bake whole chicken thighs with skin and bones in the oven instead of grilling them due to the rainy weather. I marinated them for around 30 minutes on the counter and they turned out surprisingly delicious with a nice crispy texture. I took the advice of adding an extra clove of garlic, and experimented with a mix of regular and dark soy sauce to enhance the flavor, although it may not have been necessary. Next time, I plan to marinate the chicken overnight for even more flavor. The combination of spices created a subtle and delightful taste. A tip for the recipe is to mix the mayo with crushed garlic before adding the chili paste, then slowly incorporate the thinner liquids for better emulsification.

Heather White

12/01/2024 08:23:40 AM

This recipe is amazing! It's easy to prepare and so tasty! I let it marinate overnight and the chicken turns out juicy and full of flavor every time.

Daniel Baker

06/19/2024 05:00:33 PM

Delicious - we doubled the marinade ingredients to have enough for 2 lbs of boneless thighs. We decided to skip the chile pepper sauce. Boiling the marinade created a fantastic gravy.

Christopher Moore

12/13/2022 03:40:51 AM

These were incredibly delicious. I prepared a package of about 3 pounds and adjusted the marinade ingredients to 1.5 times the original recipe. I decided to sear the marinated thighs in a cast iron skillet in two separate batches instead of grilling them. After browning, I transferred all the thighs back into the skillet and cooked them in a preheated 350-degree oven for approximately 40-45 minutes. The result was mouthwatering!

Brandon Rodriguez

04/02/2025 12:24:47 PM

This marinade is my favorite for chicken. I use it to make chicken kabobs by cutting chicken breast into cubes, skewering them, and letting them marinate. It's perfect for grilling!