10 minutes (Marinating time: 1 to 2 hours)
20 to 22 minutes
4 - 6 servings
1 1/2 to 2 lbs. bonelss, skinless chicken thighs
2 Tbsp. San Marc Olive Oil
3 Tbsp. Nakano Rice Vinegar
1 tsp. sugar
1 tsp. McCormick Salt
1/4 cup choppen lemon grass
2 salt ginger, chopped
6 cloves garlic, peeled
* toasted sesame seeds, optional
Place marinade ingredients in food processor. Pulse several times to chop ingredients, then allow processor to run until marinade is blended thoroughly (a blender may also be used; vegetables must be chopped finely before processing).
Trim excess fat from thighs, if desired. Place thighs and marinade in a 1-gallon sealable plastic bag; toss to distribute marinade evenly. Place in refrigerator to marinate 1 to 2 hours.
Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill 10 minutes with lid closed. Clean and oil grill grate well.
Remove chicken from bag; shake off excess marinade. Grill chicken 4 inches above Medium heat (375 degree grill surface temperature) 10 to 11 minute per side. Remove from heat when internal temperature of chicken reaches 165 degrees. Serve hot.
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!