ASIAN CHICKEN THIGHS WITH BLACK BEAN SAUCE
ASIAN CHICKEN THIGHS WITH BLACK BEAN SAUCE
12 boneless skinless chicken thighs
Marinade
3 tablespoons dry sherry (45ml)
2 teaspoons soy sauce (10ml)
1 teaspoon white sugar (5ml)
Mix marinade ingredients until well combined. Pour over chicken and refrigerate for 30 minutes.
Preheat barbeque grill to 350°F/176°C or medium heat.
Remove chicken from marinade and pat dry. Discard left over marinade.
Place chicken on a well oiled grill.
Allow chicken to cook fro 4 minutes per side or until cooked threw and golden brown on the out side. Remove from grill. Lightly cover with foil and allow the chicken to rest for 5 minutes before serving. Serve with black bean dipping sauce.
Black Bean Dipping Sauce
½ cup black bean sauce (125ml)
1 teaspoon grated fresh ginger (5ml)
2 green onions sliced thin
¼ cup Chinese beer (60ml)
1 tablespoon white sugar (15ml)
Mix all above ingredients to combine. Serve with Asian chicken thighs.
Yield: 6 servings
12 boneless skinless chicken thighs
Marinade
3 tablespoons dry sherry (45ml)
2 teaspoons soy sauce (10ml)
1 teaspoon white sugar (5ml)
Mix marinade ingredients until well combined. Pour over chicken and refrigerate for 30 minutes.
Preheat barbeque grill to 350°F/176°C or medium heat.
Remove chicken from marinade and pat dry. Discard left over marinade.
Place chicken on a well oiled grill.
Allow chicken to cook fro 4 minutes per side or until cooked threw and golden brown on the out side. Remove from grill. Lightly cover with foil and allow the chicken to rest for 5 minutes before serving. Serve with black bean dipping sauce.
Black Bean Dipping Sauce
½ cup black bean sauce (125ml)
1 teaspoon grated fresh ginger (5ml)
2 green onions sliced thin
¼ cup Chinese beer (60ml)
1 tablespoon white sugar (15ml)
Mix all above ingredients to combine. Serve with Asian chicken thighs.
Yield: 6 servings
Comments