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Asian Grilled Chicken Thighs

  • I big package of chicken thighs - maybe ten total.
  • 1/2 cup chopped fresh basil
  • Juice of one whole juicy lime.
  • 1 Tablespoon Ginger, minced finely, bark and all.
  • 1 Tablespoon minced Garlic
  • 1 Tablespoon Sriracha Hot Chili Sauce
  • 2 Tablespoons Tamari (wheat-free soy sauce - check the label!)
  • 2 Tablespoons Fish Sauce (check the label - not all are wheat-free)
  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Rice Wine Vinegar
  • 1/4 teaspoon freshly cracked black pepper
  • 1/8 teaspoon white refined stevia powder

Combine all ingredients in stainless steel or glass mixing bowl and mix well.

Trim any extra clumps of fat and skin that may be hanging off the margins of the thighs and discard.
Place chicken thighs into a 1 gallon Ziplock™ Freezer Bag and add the marinade to the bag. Seal well, and tumble to make sure all are coated.
Marinate for 2 to 4 hours - turning and tumbling once in a while.

If you take each chicken thigh and fold it backward - popping the joint out of its socket, the joint will have less mass and will then cook at the same rate as the rest of the meat.

Dump everything into a glass casserole dish and place in a 275°F oven for an hour and finish on the grill.

Grill over a medium hot grill until juices run clear. Increase heat at the end of cooking to crisp the skin.

A Low-Carb World Tour™ Recipe.

Tags: Asian, , , , fish sauce, , , , , , olive oil, , , Sriracha, Thai

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