I try to trim most of the excess fat around the edges, but no, I do not get every bit of it off. You can always remove any extra fat after cooking too. You are right that a certain amount of fat is good for flavor and juiciness–that’s why thighs are often better than breasts in recipes, and for beef it is good to have marbled fat. I’m sorry that part was disappointing, but I agree that the flavor is wonderful. This chicken is one of my all-time favorites, and it was the main entree for my birthday dinner last year. 🙂
I love, love, love this chicken. I often get a craving for the wonderful flavor profile it has–ginger, garlic, brown sugar, lime juice, and my favorite part of the chicken–thighs. Other than my daughter, who despises chicken, everyone has loved this dish when I make it. It only takes a few minutes to whip together the marinade in the morning, pour it over the chicken, and let it wait until you turn on the grill for supper.
I usually serve this chicken with rice. I have tried a coconut rice recipe and a cilantro lime recipe, and my kids did not like either one. They want just plain old white rice. To jazz mine up, I will drizzle some of the reserved marinade over the top. For the meal pictured in the post, we had grilled vegetables and bread.
I use this recipe exactly as it is described at Our Best Bites, so please follow the link to that website by clicking the blue words. I will include my own pictures of the process and my tips below.
Asian Grilled Chicken
- The first step is to gather your ingredients. Instead of fresh garlic, I often substitute with this jarred minced garlic. Curry comes in a variety of colors and types; I just pick up the standard curry in the spice section of the regular grocery store, and the chicken turns out great. I go VERY scant on the cayenne pepper because my kids complain if things are too spicy. I don’t omit it because it does add a nice flavor, but I only use a dash.
- If you have never tried cooking with fresh ginger, you should really give it a try. It is that weird looking vegetable(?)/root in the produce department. You usually just break off a chunk from a large root on the store shelf. I was a little intimidated when I first bought fresh ginger because I didn’t really know what I was doing. Now it is one of my grocery staples; I always have a little chunk in my vegetable drawer. It smells soooo good when you cut into it, and it adds wonderful flavor to this meat dish. Some people ask, “Can I just use powdered ginger instead?” Most information I have read says that the two are very different from each other and should NOT be substituted for each other, but occasionally I come across a recipe that says you can use either. So my honest answer is, “I don’t know.” I have always used fresh for this recipe.
- All the ingredients get whisked together in a bowl or smushed together in a large zip top bag. Add the trimmed chicken thighs (I always use boneless but bone-in would work too. And, I suppose chicken breasts would work also, but thighs are so much juicier and tastier.)
- The meat marinates for several hours and then gets cooked on a grill for only a few minutes. I always follow the recipe tip to reserve a little of the marinade to brush on top of the meat at the end and/or to drizzle over rice.
I definitely do NOT mind leftovers of this one. Delicious for lunch the next day.
Source: Get the recipe here at Our Best Bites.Share This:
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Quick question…When you say “trimmed” do you trim ALL of the fat off of the chicken thighs? I tend to get impatient and leave some of it on there because I’ve heard that leaving the fat on keeps the meat juicy. I fixed this tonight and was disappointed when I could definitely feel the fat as I chewed. 🙁 But the flavor was amazing!!!!