Zutaten für Bbq Thai Peppered Chicken
- 6 boneless, skinless chicken thighs
- 4 cloves garlic
- 1 inch fresh ginger, peeled
- 1 tablespoon black peppercorns
- 2 tablespoons coriander seeds
- 1/4 cup soy sauce
- 2 tablespoons vegetable oil
- Sugar
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Zubereitung von Bbq Thai Peppered Chicken
- Prick the chicken thighs all over with a fork.
- In a food processor or blender, combine 4 cloves garlic, 1 inch ginger (peeled), 2 tablespoons coriander seeds, and 1 tablespoon black peppercorns. Blend until a smooth paste forms.
- Rub the paste generously all over the chicken thighs.
- Wrap the chicken tightly in plastic wrap and refrigerate for at least 2 hours (or preferably overnight).
- In a small bowl, whisk together 1/4 cup soy sauce and 2 tablespoons vegetable oil.
- Place the marinated chicken thighs in a wire BBQ grill frame (designed for fish or burgers).
- Preheat your grill to medium heat. Place the frame on the grill and baste the chicken with the soy sauce mixture.
- Cook for approximately 20-25 minutes, basting occasionally, until the chicken is cooked through (internal temperature reaches 165°F) and the skin is beautifully crisp. Flip the entire frame halfway through.
- Brush with remaining soy sauce mixture during the last few minutes of cooking for extra flavor and glaze.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
14g
Fat
69g
Carbs
2g
