1/2 cup beer
2 tablespoons grated fresh ginger
4 cloves garlic, minced
2 tablespoons reduced-sodium soy sauce
2 tablespoons packed dark brown sugar
8 chicken thighs {about 2 1/2 pounds}
1. Combine hoisin sauce, beer, ginger, soy sauce and brown sugar in large bowl. Remove 1/2 cup mixture and reserve. Add chicken thighs to bowl, turning to coat. Refrigerate, turning occasionally, 2 hours or overnight.
2. Prepare grill for direct cooking.
3. Remove chicken from hoisin mixture and place, skin side down, on lightly oiled grate over medium-high heat. Grill 10 minutes; turn and brush with 1/3 cup remaining hoisin mixture. Grill additional 10 minutes; turn again and brush with another 1/3 cup hoisin mixture. Grill 5 minutes more, turning chicken one last time and brushing with remaining hoisin mixture. Grill 4 to 6 minutes longer until cooked through, or until instant read thermometer inserted into the thickest portion of the thigh registers 170 degrees.
Makes 4 servings.
No comments:
Post a Comment