Ginger-Citrus Chicken Thighs off the Grill

By iris mccall
@irislynn

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, fresh 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.

Rating:

★★★★★ 2 votes

Comments:

32 Comments

Serves:

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Barbecue

Blue Ribbon Recipe

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

NOTE: Iris mentions to baste the chicken with the reduced marinade. I reduced the marinade by bringing it to a boil and stirring for about 15-20 minutes.

Ingredients

10 medium: 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

Step-by-Step

1Prepare marinade, with all ingredients, place chicken thighs in bag, marinade half an hour or overnight, your preference.
2Start 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.
3While thighs are grilling, simmer marinade until reduced by a third. Baste thighs with marinade.