Sweet and sticky Asian Chicken Thighs
Sometimes it's just the simple foods, like chicken thighs that with a bit of sauce and spice can go from ordinary to extraordinary. This simple sticky sauce is a winner for a chicken dinner.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set up your Big Green Egg for an indirect cook at 200°C. Add your stainless steel grid.
- Add your chicken thighs and roast off, skin side down, to crisp up the skin. If you have the EGGspander system, then you might want to use a half-direct, half-indirect set-up.
- While the chicken is roasting, in a bowl, mix together the other non-garnish ingredients to make a baste.
- Baste your chicken and cook for 5 minutes before flipping and basting. Keep doing this until your chicken reaches an internal temperature of 80°C.
- Serve and garnish with the coriander, sesame seeds and chilli.
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