I’ve been looking for a simple chicken marinade and found a 4-ingredient one over at NoBIGGIE. Of course I had to play around with it a little bit, but that’s part of the joy of cooking.
8 chicken thighs, boneless/skinless
1/2 cup raw or brown sugar
1/2 cup peanut oil
1/4 cup cider vinegar
1/4 cup gluten-free soy sauce
1-2 tablespoons Sriracha hot sauce
4 flat, wooden skewers
Make the marinade by combining the brown sugar, oil, vinegar, soy sauce, and hot sauce. Stir until the sugar dissolves.
Put the thighs in a zip-top bag and pour the marinade over them. Turn to coat, then squeeze the air out of the bag, seal it up, and stash in the fridge for at least 4 hours (overnight is even better). Turn the bag every so often to make sure all the pieces get a coated in the marinade.
Set your grill up for a direct cook over high (400°F) heat. Put the skewers in a pan of water to soak.
When the grill is ready, thread two thighs onto each skewer. Grill chicken about 10 minutes per side or until the internal temp hits at least 180°F and the meat gets a good crispy char on it.
Remove the skewers from the grill and let rest 10 minutes before serving. I put these over some sesame noodles and roasted peppers.
I really liked the tangy, sweetness that the marinade gave the chicken. Adding the Sriracha gave it a nice bump of heat. But I don’t know that the oil really brought anything to the party other than some flare ups. Next time I would skip the peanut oil and go with maybe a couple of tablespoons of sesame oil.