Chinese · Dinner
Grilled Chicken Thighs with Garlic Sauce
Bone-in chicken thighs marinated in soy sauce, Shaoxing wine, and garlic, then grilled over direct heat until the skin chars and meat stays juicy. A pungent garlic sauce made from raw and fried garlic, scallion, and sesame oil is spooned over the finished chicken and steamed rice.
$4
15 minsPrep
18 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
476Calories
48.8gProtein
18.9gFat
24.1gCarbs
4.2gSugar
1.5gFiber
1180mgSodium
280mgChol
4.8gSat Fat
610mgPotassium
48mgCalcium
2.9mgIron
0.8mcgVitamin B12
7mgVitamin C
Goes well with
Pale ale or pilsner
local
Chinese tea (oolong or jasmine)
international
gluten-free-adaptable
protein-rich
rich-umami
Instructions
1
Prep
Pat chicken thigh dry, score the skin lightly, and place in a dish with half the garlic cloves, soy sauce, Shaoxing wine, ginger, and sugar.
2
Marinate
Cover and chill the chicken for 30 minutes so flavors penetrate the meat.
3
Fry
Heat vegetable oil in a small pan over medium heat and fry the remaining 2 garlic cloves for 1 to 2 minutes until golden, then set aside.
4
Grill
Place marinated chicken skin-side down on a grill over medium-high heat for 7 to 8 minutes until skin chars, flip, and grill 6 to 7 minutes until cooked through.
5
Plate
Rest the chicken 5 minutes, slice it, and arrange over rice with garlic sauce mixed from remaining 4 raw garlic cloves, fried garlic, scallion, sesame oil, and salt spooned on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in chicken thigh
- 12 cloves12 cloves garlic
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp shaoxing wine
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp sugar-white
- 1/2 tsp1/2 tsp salt
- 1 tsp1 tsp vegetable-oil
- 1 cup190g white-rice-cooked, steamed, to serve
