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Nature Boy's Tangy Chicken Thighs
|• 8 Chicken thighs||• .25 Onion|
|• 4 Tbs Teryaki Sauce||• 1 Tbs Maggi Seasoning (or soy sauce)|
|• 1 tsp Sesame Oil||• 4 Tbs Hoisin Sauce|
|• 2 Tbs White Wine||• 2 Tbs Concentrated Tamarind (could use Plum Sauce, but Tamarind best)|
|• 1 tsp Ground Black Pepper||• 1 Tbs Ketchup|
|• 1 Chunk of Ginger Root Approx. 1 inch x .5 inch||• 1 Pinch Salt|
|• 3 Clove Garlic|
InstructionsCut excess fat from thighs, and extra "hanging skin".
Mix Teryaki, Sesame Oil, Wine and pepper in bowl and dump over chicken.
Cover and Marinate for a few hours.
Prepare Finishing Sauce:
Grind Ginger and Garlic in mini food processor.
Chop onion. Sautee in olive oil until semi-transparent.
Add Ginger/Garlic, and sautee a bit more.
Add Maggi (or soy sauce), Hoisin Sauce, Tamarind, Ketchup, Pepper, Salt, and a little water to achieve desired consistency. Heat til bubbly, remove and dump in bowl.
Get egg stabilized at 275. Put thighs on, skin up, and cook for 30 minutes. Flip over and cook another 20 minutes. Flip again and pull off skin (I used tongs). Brush on finishing sauce, and open vents a bit to increase heat (this helps to cook sauce on, and crisp up a bit)
Cook at about 325-350 for 5 minutes, flip, brush more sauce on. After 5 minutes flip again. Brush on any remaining sauce (optional). Continue flipping until sauce is cooked on, but not burnt.
Remove and enjoy.
NotesServe with rice, and whatever veggies you prefer.
Number of Servings:
Time to Prepare:
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