Dark and Lovely Thighs

Like the name? I do. It sounds better then brown sugar and soy chicken thighs doesn’t it? No? Oh well! Sweet, salty and a bit of spicy, these marinated chicken thighs are absolutely scrumptious. It was very hard to eat just one that’s for sure. I took the marinated and boiled it down to make a glaze. Normally, you should get rid of a marinade for fear of yucky bacteria, but by boiling it for 10 minutes, you kill off anything that might be lurking in there. It becomes thick and almost syrupy, and when you coat the thighs with it, the heat from the grill caramelizes the sugars making these the best dark meat you’ll ever have.


What You Need:

1 1/2 to 2lbs bone less skin less chicken thighs (about 6-8 thighs)
1/2 c brown sugar
1/2 c soy sauce (I like reduced sodium because then my glaze doesn’t become overly salty)
2 cloves garlic, minced
1/2 piece of ginger, mined (or about 1 tsp of the powdered stuff)
1 tsp Sriracha


What To Do:

In a bowl, whisk together all the ingredients except for the chicken thighs. Pour the marinade into a shallow dish or into a zip top bag. Add in the chicken thighs and make sure they are coated well with the marinade. Let it sit for at least 1 hour, but you can always do it before work and have it read for when you get home.
About 30 minutes before you want to eat, preheat your grill and remove the chicken thighs to a plate. Pour the marinade into a sauce pan and place it over high heat. Bring it to a rapid boil for at least 10 minutes. You want to to reduce down by about 1/2. Be careful and make sure you don’t take your eyes off the marinade. The sugar in it will cause the marinade to bubble over if your not careful.
Place the thighs on the grill over high heat for 3-5 minutes. You want them to have nice dark grill marks. Flip the thighs and coat liberally with the cooked marinade. Turn the heat the heat to low and finish cooking another 3-5 minutes or until done. Flip them once again and coat with the remaining cooked marinade. Turn the heat off and shut the grill. Let sit for about a minute so that the glaze has a chance to stick to the thighs. Remove the grill and let rest for at least 5 minutes, covered in foil to keep warm. Then devour the deliciousness!