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ginger-citrus chicken thighs off the grill

(2)
irislynn avatar
Blue Ribbon Recipe by
iris mccall
@irislynn
chicago, IL

I did the grill today. Chicago was a balmy 61 degrees, YAY!!! I'm a January child. I used a basic marinade of ginger, garlic, freshly squeezed orange juice, and a few more ingredients. I left the skin on because my kids love the crispy skin. Cooked indirectly over medium coals they filled the bill. A green salad and cheddar biscuits set it off. Good eating.

Blue Ribbon Recipe

The marinade for these chicken thighs is fabulous! The fresh orange and ginger root are what really make it special. You taste the sweetness from the orange, balanced with some spice from the ginger and salty from the soy sauce. We marinated them overnight, and they were so juicy when they came off the grill.

— The Test Kitchen @kitchencrew
(2)
yield 4 serving(s)
prep time 20 Min
cook time 1 Hr 30 Min
method Barbecue

Ingredients For ginger-citrus chicken thighs off the grill

  • 10 md
    chicken thighs
  • 2 1/2 Tbsp
    ginger fresh grated
  • 1 1/2 c
    chicken broth, low salt
  • 1 1/2 c
    fresh orange juice
  • 2
    cloves fresh minced garlic
  • 1 1/2 c
    soy sauce, dark, low sodium
  • 1/2 c
    green onions
  • 1/4 c
    brown sugar, light
  • sea salt and cracked black pepper

How To Make ginger-citrus chicken thighs off the grill

Test Kitchen Tips
Iris mentions to baste the chicken with the reduced marinade. We reduced the marinade by bringing it to a boil and stirring for about 15-20 minutes.
  • 1
    Prepare marinade, with all ingredients, place chicken thighs in bag, marinade half an hour or overnight, your preference.
  • 2
    Start grill, for indirect grilling. Let ash form on coals.place pan with hickory chips under chicken next to coals. Grill 1 and 1/2 hours basting with reduced marinade the last 20 minutes. Let chicken rest 10 minutes before serving.
  • 3
    While thighs are grilling, simmer marinade until reduced by a third. Baste thighs with marinade.
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