Another terrific and easy recipe, this time with Asian flavors for either grilled, broiled or even oven roasted chicken thighs. These recipes are so good for crowds with lots of rice to soak up the tasty juices.
Serves 6
12 boneless, skinless chicken thighs, (about 1 1/2 lbs)
3 tbsp Japanese soy sauce
3 tbsp Dijon mustard
1 tbsp chopped garlic
1 tbsp chopped cilantro
1 tbsp chopped Italian parsley
1 tbsp Chinese or Japanese sesame oil (preferably toasted)
1 tbsp olive oil
2 heaped tsp chopped orange zest
1 heaped tsp chopped fresh ginger
With a sharp knife, trim away all the fat from the thighs. Place the pieces on a plate.
In a blender or small capacity food processor, mix the soy sauce, mustard, garlic, fresh cilantro, parsley, sesame oil, olive oil, orange zest and ginger to make a rough paste.
With a spatula spread this paste evenly over the surface of each chicken thigh.
Cover with plastic wrap, refrigerate and marinate for 2 hours.
A half hour before you are ready to cook the chicken, remove it from the fridge.
Preheat the grill, broiler or oven. (If you’re using an oven set it to 400 F)
If cooking the chicken on the grill or broiler, turn it once until it is brown and fairly firm to the touch, 15 to 20 minutes approximately.
If using the oven, it might take up to 30 to 45 minutes until brown.
Serve at once.