RECIPE
Poulty
“
Grilled chicken wings or thighs, which one do you prefer? For me, that would be a hard question to answer, instead can I take turns to eat them? Hah. Apart from a more than delicious taste that just makes me swoon, they are both very easy to prepare for serve. I’d like to also make myself a cup of beer before taking a bite of their juicy, tender flesh!
Picture Source:
https://pixabay.com/en/thigh-chicken-marinade-barbecue-3423122/
5 chicken thighs (6-7 ounce each)
1/2 cup unsalted butter, melted
2 garlic cloves, minced
2 tbsp fresh lemon juice
1 tsp paprika
1/3 cup olive oil
3 tbsp Sriracha
kosher salt and pepper, to taste
1/2 cup unsalted butter, melted
2 garlic cloves, minced
2 tbsp fresh lemon juice
1 tsp paprika
1/3 cup olive oil
3 tbsp Sriracha
kosher salt and pepper, to taste
1
Prepare the grill for a medium high heat, about 350-400 ºF. Lightly brush the grate with wadded paper towel or rag soaked with oil.
2
In a glass bowl mix the butter, minced garlic cloves, lemon juice, paprika, olive oil and Sriracha together and whisk them well. Pour the mixture into a skillet and cook it for 3 minutes. Rest aside.
3
Rinse the chicken thighs and trim their fat off as much as possible, leaving the lean parts. Pat meat dry and spray with some salt and pepper.
4
Put the thighs on the grill with flesh side down, cook for 4 minutes and then flip over for another 4 minutes, after which turn occasionally until charred. During the time baste the meat all over with Sriracha mixture. Finally, use a thermometer probe to check their internal temperature that has reached 160 ºF (about 30 minutes).
5
Transfer the chicken to a platter or plates and serve warm.
NotePad
A two-zone heating is recommended to prevent any accidental flare-up and save your chicken thighs immediately from burnt.