Grilled Chicken Thighs

Added red pepper flakes and sriracha to sauce. Marinated 4 hours. Next time I'll use bone-in, skin-on thighs for the extra flavor. Reduced the marinade to use as sauce. Didn't use the nori but LOVED the Thai glutinous/sticky rice. Big hit.

• oliveoil62

• Olympia, WA

• 6/24/2017

This is my husbands favorite - should have bookmarked it - printed it - months ago. Easy and quick and delicious.

• tatoland

• northern NY

• 7/30/2016

I followed the marinade directions exactly and it turned out great. I have small kids that don't like heat, but I do think if I made this for just adults I would add some red pepper flakes. I only had 2 hours to marinade, and it worked out fine. I served with rice and sauteed sugar snap peas.

• salbert04

• Kennett Square, PA

• 7/27/2015

This was a big crowd pleaser for my family! I added the juice of one orange, half a chopped onion and 1/8 tsp. cayenne. I also marinated the chicken for a few hours prior to grilling. Even better and more flavorful the next day. Would be great for a summer picnic!

• DawnMc

• Princeton, NJ

• 3/29/2014

Amazing! Only made the marinade and grilled the chicken thighs. Super easy marinade and my kids thought this was on the of the best recipes ever!

• wallan

• Vienna, VA

• 8/23/2013

I like & have made this recipe enough times that it's memorized.

• Bossyvossy

• Houston TX

• 7/28/2013

So easy to prepare (make marinade in a gallon zip bag and let thighs sit as long as you want. We do 2 or so hours) and so flavorful. Agree with adding some heat to the marinade but if that's not your thing, the recipe as is results in juicy, tasty thighs. Went great with oven roasted asparagus and wild rice blend. This is sure to impress the masses!

• Anonymous

• 6/5/2013

These were definitely good ... but not the best thing I have ever eaten in my life. A lot of flavor for a very short marinating time, but also a lot of sugar. Will probably make again.

• thwheaton

• Los Altos, CA

• 6/9/2012

I know that serving this fantastic chicken with jasmine saffron rice pilaf (peas, red pepper, onion, dried apricots, currants, toasted almonds) is sacrilegious, but it was tasty and perfect. Go multicultural. 25 min on the grill (bone in), 4 hours marinate with low salt soy. No leftovers.

• Anonymous

• St Louis MO

• 6/4/2012

Super easy and really flavorful for such a short marinade time. We did not use the sticky rice or Nori wrap-served with wild rice and salad and everyone loved. Repeater for sure.

• pstephens10

• Huntersville, Nc

• 5/30/2012

So simple, yet really flavorful. Between the marinade (so short a time, great for last minute chefs!)and the flavor of thighs, chicken breasts have totally lost out!

• RnRgetcookin

• Washington State

• 5/16/2012

Excellent! Served chicken without rice and nori. Had it with small potatoes,asparagus and Brussels sprouts.

• Cookacola

• 5/10/2012

Great recipe. Fast and easy; perfect weeknight supper. I did not wrap the thighs in nori; just served them as an entree with fresh green beans and a salad.

• dephelps

• Missouri

• 1/6/2012

My guy is the pickiest ever. I mean he won't try anything he didn't like when he was 5. He tried this and loved it. I did it mostly by recipe, except I don't use a lot of fresh ginger. I used 1 TBS ground ginger and it was still great. Just make sure not to marinade more than the 15 mins or you will dry out.

• MandyK25

• Noblesville, IN

• 10/16/2011

I normally make this recipe with the chicken thighs, but tonight tried it with flanken ribs. Oh my goodness! So delicious! Toss everything in to marinate, make your rice up, toast your nori and by the time the rice is cooled, it's time to throw the ribs on the grill. I will absolutely be making this again (and again and again) Try it!

• peep_nugget

• 9/19/2011