Travel photos!
Antonio & friends, Taiwan.
Tess & Phoebe & family, China.
Ingredients
- 2-3 lbs boneless checken thighs (or tenders)
- 1/2 cup soy
- 1/3 cup olive oil or vegetable oil (OR for low-FODMAP use garlic-infused olive oil and skip garlic below)
- 1 1/2 tsp sesame oil
- 1 tsp rice vinegar
- 3 Tbs honey
- 1 clove garlic, minced or pressed (or skip this and use garlic-infused oil above)
- 1/2 tsp ground ginger (if you have fresh, naturally you can use that, but I said "insanely easy," so...)
- bit of black pepper
- OPTIONAL: toasted sesame and/or green onion for serving
Equipment
- Mixing bowl or smallish casserole with lid (or use wrap to cover)
- Cast iron giddle or broiler pan
Instructions
- Mix together everything but the chicken. Then add the chicken and toss to coat. Cover and marinade in the fridge for an hour - but you could leave for 24 hours.
- When you're ready to eat, rub griddle with oil and arrange chicken, spreading them out so they cook evenly. (Don't leave them doubled-over if possible.) Broil each side for 6-10 minutes (depending on thickness) until golden (or a little charred if you prefer.)
- Top with the toasted sesame and/or green onion before serving if desired.
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