So, tonight, it was Ginger Lime Chicken on the grill.
First, I made a marinade:
1/4 cup olive oil
1/4 cup soy sauce
1 Tbsp ginger garlic paste
2 tsp Sriracha sauce
Juice of one lime
1 tsp sesame oil
Whisked everything together in a bowl and poured over our chicken to marinade in a plastic bag...
After two hours in the marinade, I placed on the grill with indirect heat, skin side up. I always cook my larger pieces of chicken on indirect heat so that I can mimic how they get cooked in the oven. Some like to parboil the chicken and grill to get the crispy, grilled flavor. But, why loose all that good flavor?
After about 20 minutes, the skin was starting to crisp up, so I moved the chicken to the top rack...
20 more minutes and they were done...
The dark meat was nice a juicy. Good ginger sesame flavor with a bit of bite from the sriracha. We will be doing this again...
Thanks for stopping by,