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Rusty Cheekun

Botch
Botch Posts: 17,714
in EggHead Forum
Yet another one from Food Wishes/Chef John.  The marinade ingredient list intrigued me:  garlic, Sambal Oëlick, soy sauce, rice wine, mayo, and maple syrup?!?  Used skinless/boneless thighs, only a 2-hour soak (I may try overnight next time, and I WILL make this again), grilled 400º raised direct with cherry smoke; the sliced tomatoes missed out on the pic.
 

 

 
Ingredients:
2 pounds boneless skinless chicken thighs
1 or 2 cloves garlic sliced
2 tsp to 2 tbsp hot chili sauce or paste, or to taste
1 1/2 tbsp maple syrup
2 tbsp soy sauce
3 tbsp rice vinegar
2 tbsp mayonnaise
salt and pepper to taste
*Of course you should taste and adjust this marinade before pouring over the chicken!
 
https://youtu.be/H_JFUatl5Tk
 
Very good, and super easy to make.  Thanks for looking.  

The average life expectancy of a (russian) soldier on the (Ukranian) front line during an assault is 20-35 minutes.  

Ogden, UT, USA

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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    Always interested in a new chicken recipe. This one looks great! Chef John is one of my favorites. Thanks.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Photo Egg
    Photo Egg Posts: 12,137
    Looks really good!
    Thank you,
    Darian

    Galveston Texas
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  • SmokeyLopey
    SmokeyLopey Posts: 435
    This may seem elementary; however, is it safe to assume we cook the thighs to 165° IT, like breasts? We enjoyed the buttermilk chicken recipe...and will give this one a try, as well. Thanks for sharing!
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  • Botch
    Botch Posts: 17,714
    SmokeyLopey said:
    This may seem elementary; however, is it safe to assume we cook the thighs to 165° IT, like breasts? We enjoyed the buttermilk chicken recipe...and will give this one a try, as well. Thanks for sharing!
    I pulled mine when the thickest thigh hit 170º, and I wish I'd gone a bit longer.  The neat thing about thighs is they don't really dry out like breasts, if you happen to overshoot your temp.  

    The average life expectancy of a (russian) soldier on the (Ukranian) front line during an assault is 20-35 minutes.  

    Ogden, UT, USA

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  • SciAggie
    SciAggie Posts: 6,481
    I like Food Wishes too. This recipe looks delicious. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • bucky925
    bucky925 Posts: 2,069
    I saved this for my next chicken I cook.  Thanks for sharing.

    The best things in life are not things.  

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  • Canugghead
    Canugghead Posts: 13,996
    edited August 2019
    Looks interesting and great! Visited Chef John's site and felt like a kid in a candy store. Decided to cook four Miso Honey Chicken halves ... only have about 3 hours to marinade, hopefully chamber sealing helps to speed things up, wish me luck! Going to cook in my favourite chicken machine aka Traeger. Thanks for the link to Foodwishes.




    canuckland
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  • marysvilleksegghead
    marysvilleksegghead Posts: 862
    very intriguing cook!
    Thanks for posting
    Lrg 2008
    Mini 2009
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  • Carolina Q
    Carolina Q Posts: 14,831
    Botch said:
    SmokeyLopey said:
    This may seem elementary; however, is it safe to assume we cook the thighs to 165° IT, like breasts? We enjoyed the buttermilk chicken recipe...and will give this one a try, as well. Thanks for sharing!
    I pulled mine when the thickest thigh hit 170º, and I wish I'd gone a bit longer.  The neat thing about thighs is they don't really dry out like breasts, if you happen to overshoot your temp.  
    At 170°, thighs are just getting warmed up. I usually go to at least 180°, sometimes as high as 200° if I get sidetracked. 200 is a bit much, but still edible. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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