INGREDIENTS:
- 12 skinless chicken thighs
- 1/2 cup oyster sauce
- 1/4 cup balsamic vinegar
- 2 tablespoons brown sugar
- 4 cloves garlic, grated
- 1 tablespoon grated ginger
- 1 tablespoon hot chili oil
- 1 tablespoon olive oil
INSTRUCTIONS:
- Place chicken in a non reactive bowl or resealable plastic bag. Combine marinade/glaze ingredients - oyster sauce through olive oil - in a small bowl. Reserve about 1/4 cup and set aside. Combine the remaining marinade with the chicken and allow to marinate in the refrigerator at least 3 hours, or overnight.
- Prepare your grill to medium heat. Discard the marinade used with the chicken. Grill the chicken thighs, turning periodically, until the internal temperature reaches 165°F, about 30-40 minutes (depending on the size of the chicken thighs). During the last few minutes of grilling, brush on the reserved glaze.
- Serve immediately and enjoy!
Source: Kitchen Confidante
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