March 4, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

A Different Chicken: Yes, A Surprise!

Summer brings with it all kinds of lovely grilled foods. And then there’s the barbecue sauce. Bar­becue sauce, and yes, there are a variety of ren­ditions that start to paralyze my palette. Most of the time, it’s a red candy coating with a splash of Worcestershire.

Several months ago, I did a recipe for a Ko­rean inspired grilled skirt steak. Since many of my friends opt for chicken, and the recipe for the beef would not be appropriate for poultry, I looked for a way to adapt that marinade for grilled chicken.

While I used boneless thighs, you can use any cuts you like. Keep in mind that boneless piec­es cook more quickly, and without the skin, the tasty coating is directly on the meat itself. Mari­nating time will vary with your cut. I find skinless, boneless thighs ideal.

I intended to grill these marinated thighs. So, I brushed the grill with oil and heated it. Then, something happened. I looked at the marinating thighs, studded with garlic, ginger and scallions, all in a glit­tering pool of seasoned and flavorful liq­uids. And I said, “No. This is not for a grill.”

I dredged each piece in the flour. In the heated iron skillet, I poured a layer of olive oil, and browned the pieces on each side. After removing the pieces of chicken from the skillet and placing them on a plate, I poured the marinade into the skillet and cooked it thoroughly, de-glazing with white wine as I went along. When a sauce began to develop in the pan, I placed the chicken pieces back into the skillet, and raised the heat higher. When the contents sizzled and bubbled, I added more white white, turned the thighs and covered to simmer.

What You Need

Non reactive Pyrex dish for marinating

Large cast iron skillet

8 boneless and skinless chicken thighs

1 tsp. sesame oil

2 Tbl. Soy sauce

1 1/2 tsp. sugar

2 Tbl. White cooking wine

1 tsp. rice vinegar

1 clove garlic, finely chopped

1 1/2 tsp. fresh chopped ginger

1 -1 1/2 tsp. minced jalapeño

1 1/2 tsp. honey

1 Tbl. Ketchup

Flour seasoned with dash of salt for dredging

1/4 C. Fresh chopped cilantro, reserving 1Tbl. for garnish

2 thinly sliced scallions, reserving 1 Tbl. for garnish

Olive oil for skillet

White wine for deglazing

 

What to Do:

Blend all the ingredients except for the chicken, in the non-reactive dish. Add the chicken and thoroughly coat each piece with the marinade. Cover and refrigerate for at least four hours, and up to eight.

Before cooking, allow the chicken to sit at room temperature to lose the icy chill.

Cook according to instructions above. Serve with the rice or grain of your choice, or a green summer salad. This dish sur­prised me in a delightful way. I hope you’ll enjoy it as much as we did!

By Lisa Reitman Dobi

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