Grilling is too broad of a cooking method to give one post to. It's so easy to make up a marinade and give it a try. As long as there is oil and an acidic component, you're sure to succeed. Sort of like salad dressing. Lemon juice is my go to acid, and I trade off between olive oil and toasted sesame oil. Always a ton of garlic, salt, pepper. I learned a lot about grilling from my uncle, Ethan. He is a strict hibachi grill man. He uses various types of wood, sometimes soaking them first. Anyway, the following recipe is my version of a recipe he's done for years. I can never remember his way exactly, and we both got sick of me asking, so I made it up as best I could.
Ethan-Inspired Grilled Chicken Thighs
I hate to give this tidbit up, but chicken thighs are the most tasty, the easiest to grill, and the cheapest cut of chicken. Breast schmeast. Seriously.
This recipe is easily doubled, tripled, etc. More chicken can be fit into the marinade than doubling requires, so just guess! At worst, you will need to turn the marinating chicken more to get all pieces equal coverage. At least an hour before grilling, or up to 2 or 3 for a more intense flavor, marinate 2 pounds boneless skinless chicken thighs in the following:
1/2 cup olive oil
1/2 cup toasted sesame oil
1/2 cup lemon juice
1/2 cup Red Hot or similar hot sauce
4 to 6 minced garlic cloves
freshly ground black pepper
Turn at least once.
Heat grill to good and hot and cook chicken until done, very approximately 15 minutes but it totally depends on grill, heat, how you cook, etc.
When cooked, sprinkle chopped cilantro over chicken. Serve with brown rice and salad. Yum.
Well, oddly enough, between writing and posting this, Ethan sent me his recipe. His ears must have been burning. Or he must have sensed the disgrace I was placing on his good name at the complete hack job I did of remembering his recipe. I will say, I like my version and it works well. But Ethan's is spectacular, so here it is. Enjoy.
Ethan’s Pan-Asian Chicken Thighs
20 – 24 boneless, skinless chicken thighs
Juice from fresh limes, lemons, and oranges (3 – 4 of each)
2 tablespoons brown sugar
1/2 cup good-quality tamari, (San-J is a good choice)
1/3 – 1/2 cup Sriracha sauce
6 garlic cloves, pressed through garlic press
2 tablespoons fresh, grated ginger
3 tablespoons toasted sesame seed oil
1/2 – 2/3 cup coarsely chopped cilantro
In a medium-sized mixing bowl, whisk together citrus juices, brown sugar, tamari, and Sriracha until sugar is dissolved. Stir in garlic and ginger and then whisk in sesame seed oil until well-blended.
Put the chicken in a lidded plastic storage container; give the sauce a good whisk and pour over chicken. Cover and let marinade for 1 – 2 hours in the fridge, giving the container a good shaking periodically to mix things up.
Grill over medium to medium-low heat so that there is only a little bit of blackening. You can use a turkey baster to squirt marinade on the grilling chicken once or twice. (You can also bring the remaining marinade to a boil and reduce until thickened slightly to serve with finished chicken for those adventuresome souls that like it spicy.)
Arrange grilled chicken on a platter and and sprinkle liberally with chopped cilantro. Serve immediately.