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Watch Chef Sanford D’Amato prepare Lime Grilled Chicken Thighs using Roland® Sriracha Chili Sauce.
RECIPE: Lime Grilled Chicken Thighs (using Roland® Sriracha Chili Sauce):
*Servings: 8 Chicken Thighs
8 bone-in chicken thighs, 3 ½ – 4 lbs
6 cloves garlic, 1 oz, peeled and sliced thin
2 large shallots, 2 oz, peeled and sliced thin
¼ cup Roland® Sriracha
½ cup lime juice
½ cup white wine
2T ground coriander
1T ground cinnamon
3T brown sugar
1T kosher salt
1t ground black pepper
2T Roland® Walnut Oil
1 bunch fresh mint, about ¾ oz (need 1 cup loose-pack leaves chopped for marinade and use remaining for garnish)
Kosher salt and fresh ground pepper to taste
Method: Mix all ingredients, except mint garnish. Place mixture in a large Ziploc bag and marinate in refrigerator for at least 24 hours — turn bag 3-4 times while marinating.
Next day, get a grill to a medium-hot heat level. Remove chicken from marinade. Bring marinade up to a boil and simmer for about 2 minutes. Season chicken lightly with salt and pepper and grill about 15 minutes per side — during last 5 minutes of grilling, brush thighs with marinade and let it caramelize on chicken – it should be very crusty, but not burned. Serve with chopped fresh mint sprinkled over and extra Roland Sriracha for dipping, if desired.
©2012 American Roland Food Corp. All rights reserved. Reproduction in whole or in part without permission is prohibited.