Spicy Thai Grilled Chicken

• Gluten free

• Meat

  • 2 1/2 lb Chicken thighs, boneless skinless

• Produce

  • 1/4 cup Cilantro, fresh
  • 2 Garlic cloves
  • 1 tbsp Ginger, fresh

• Condiments

  • 1 1/2 tbsp Honey
  • 2 tbsp Lime juice, fresh
  • 1 tbsp Tamari sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 1/2 tbsp Chili paste
  • 1/4 tsp Clove, Ground

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tbsp Rice wine vinegar
  • 1 tbsp Sesame oil, toasted

Found on joyfulhealthyeats.com

Description

Ingredients

• 2.5 lbs. boneless skinless chicken thighs
• 2 tablespoons fresh lime juice
• 1½ tablespoons chili paste
• 1½ tablespoons honey
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice wine vinegar
• 1 tablespoon tamari sauce (or soy sauce)
• 1 tablespoon olive oil
• 1 tablespoon fresh minced ginger
• 2 garlic cloves, minced
• ¼ cup fresh cilantro, diced
• ¼ teaspoon ground clove
• ¼ teaspoon black pepper
• for garnish: ¼ cup chopped cashews (optional)

Directions

• To a medium bowl add: lime juice, chili paste, honey, sesame oil, rice wine vinegar, tamari sauce, olive oil, fresh ginger, garlic cloves, fresh cilantro, ground clove, and black pepper. Using a whisk, stir to combine.
• To a large ziplock bag, add the boneless skinless chicken thighs and half the marinade mixture. Set the remaining marinade aside to use for later while grilling. Close the ziplock bag and marinate for 30 minutes.
• Preheat the grill to medium high heat.
• Place chicken on the grill and grill each side for 4-5 minutes or until no longer pink. Remove from grill and brush the remaining marinade on the chicken.
• Optional: garnish with additional cilantro and chopped cashews

Nutrition