Asian Grilled Chicken Thighs

How to make Asian Grilled Chicken Thighs Recipe - from the original recipe of Chef Todd Kussman

Serves: 6–8

Ingredients:
1/2 cup honey
1/2 cup freshly squeezed or canned Mandarin orange juice
1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup rice wine vinegar
2 tbsp fresh grated ginger
1 tsp red pepper flake
1 tsp garlic powder
Salt and pepper to taste
6–8 chicken thighs, skin on

Method:
Place chicken thighs in a resealable storage bag.

Combine all remaining liquid and dry ingredients in the storage bag. Place in the refrigerator to marinate 1 to 4 hours.

Prepare the grill for indirect heat cooking with the lid off for searing at 500+ degrees F. Remove chicken thighs from marinade and place skin side down over hot, glowing charcoal or medium-high gas grill.

Grill for approximately 2 minutes or long enough to get defined grill marks and good color on skin side (with any marinade containing high sugar content, be careful not to burn).

Turn and grill for another 2 minutes.

Once both sides have been high-heat grilled, move thighs to an indirectly heated portion of the grill and continue to cook with cover on until their internal temperature reaches 145 to 155 degrees F. The wings should continue to increase in temperature by another 3 to 5 degrees F once you remove them from the grill.

Asian Grilled Chicken Thighs