Why are you not cooking with chicken thighs? The rich meat is a boon for the grill, soaking up savory, charcoal-dusted flavor and reminding cooks of that using-the-whole-animal thing. In order to view the video, please allow Manage Cookies

“I love the dark meat of chicken over white meat,” says Timon Balloo, chef and partner of Sugarcane Brooklyn, which also has outposts in Miami and Las Vegas. “It’s very forgiving to cook on the grill, ensuring that you always get a moist and tender outcome.”

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Now, tell us why you’ve been slinging lackluster grilled chicken breasts on the Big Green Egg or grill top all these years? Chef Timon Balloo’s Soy Marinated Chicken Thighs With Red Onion and Crunchy Greens

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 2 servings

Prep time 15 minutes min.

Cook time 40 minutes min.

Ingredients

For chicken: 12 oz chicken thighs with skin on, boneless; 1 cup soy marinade (see below); 3 tbsp red onion, thin julienne (or shaved); 2 tbsp chives, 1-inch thick cut; ½ teaspoon sesame seeds, toasted; 8 pieces lettuce leaves, washed and soaked in ice water (Bibb, Gem, or Romaine) For the soy marinade: 1 cup soy sauce, low sodium; ¼ cup honey; ¼ cup sake or dry cooking sherry; ½ piece orange, cut in quarter, squeezed and added to marinade; 2 tbsp garlic, chopped; 1 tbsp ginger, chopped; 1 tbsp shallots or onions, chopped; 2 tbsp sesame oil, roasted

How to make it

Combine all ingredients for the soy marinade. Place chicken thighs in marinade and refrigerate for three-to-four hours. Heat grill to medium-to-high and cook until an instant read thermometer reads 165° Fahrenheit. (In the winter, you can cheat and use your oven broiler on medium-to-high.) Allow meat to rest for five minutes. Slice meat and place on top of lettuce leaf. Serve with red onion, chives, and toasted sesame seeds. Place on top.

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Why are you not cooking with chicken thighs? The rich meat is a boon for the grill, soaking up savory, charcoal-dusted flavor and reminding cooks of that using-the-whole-animal thing.

In order to view the video, please allow Manage Cookies

“I love the dark meat of chicken over white meat,” says Timon Balloo, chef and partner of Sugarcane Brooklyn, which also has outposts in Miami and Las Vegas. “It’s very forgiving to cook on the grill, ensuring that you always get a moist and tender outcome.”

The Ultimate Summer Grilling Chimichurri Recipe

Read article

Now, tell us why you’ve been slinging lackluster grilled chicken breasts on the Big Green Egg or grill top all these years?

The Ultimate Summer Grilling Chimichurri Recipe

Read article

The Ultimate Summer Grilling Chimichurri Recipe

Chef Timon Balloo’s Soy Marinated Chicken Thighs With Red Onion and Crunchy Greens

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 2 servings

Prep time 15 minutes min.

Cook time 40 minutes min.

Ingredients

For chicken: 12 oz chicken thighs with skin on, boneless; 1 cup soy marinade (see below); 3 tbsp red onion, thin julienne (or shaved); 2 tbsp chives, 1-inch thick cut; ½ teaspoon sesame seeds, toasted; 8 pieces lettuce leaves, washed and soaked in ice water (Bibb, Gem, or Romaine) For the soy marinade: 1 cup soy sauce, low sodium; ¼ cup honey; ¼ cup sake or dry cooking sherry; ½ piece orange, cut in quarter, squeezed and added to marinade; 2 tbsp garlic, chopped; 1 tbsp ginger, chopped; 1 tbsp shallots or onions, chopped; 2 tbsp sesame oil, roasted

How to make it

Combine all ingredients for the soy marinade. Place chicken thighs in marinade and refrigerate for three-to-four hours. Heat grill to medium-to-high and cook until an instant read thermometer reads 165° Fahrenheit. (In the winter, you can cheat and use your oven broiler on medium-to-high.) Allow meat to rest for five minutes. Slice meat and place on top of lettuce leaf. Serve with red onion, chives, and toasted sesame seeds. Place on top.

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Makes 2 servings

Prep time 15 minutes min.

Cook time 40 minutes min.

Ingredients

For chicken: 12 oz chicken thighs with skin on, boneless; 1 cup soy marinade (see below); 3 tbsp red onion, thin julienne (or shaved); 2 tbsp chives, 1-inch thick cut; ½ teaspoon sesame seeds, toasted; 8 pieces lettuce leaves, washed and soaked in ice water (Bibb, Gem, or Romaine) For the soy marinade: 1 cup soy sauce, low sodium; ¼ cup honey; ¼ cup sake or dry cooking sherry; ½ piece orange, cut in quarter, squeezed and added to marinade; 2 tbsp garlic, chopped; 1 tbsp ginger, chopped; 1 tbsp shallots or onions, chopped; 2 tbsp sesame oil, roasted

How to make it

Combine all ingredients for the soy marinade. Place chicken thighs in marinade and refrigerate for three-to-four hours. Heat grill to medium-to-high and cook until an instant read thermometer reads 165° Fahrenheit. (In the winter, you can cheat and use your oven broiler on medium-to-high.) Allow meat to rest for five minutes. Slice meat and place on top of lettuce leaf. Serve with red onion, chives, and toasted sesame seeds. Place on top.

Makes 2 servings

Prep time 15 minutes min.

Cook time 40 minutes min.

Prep time 15 minutes min.

Cook time 40 minutes min.

Prep time

15 minutes min.

Cook time

40 minutes min.

Ingredients

  • For chicken: 12 oz chicken thighs with skin on, boneless; 1 cup soy marinade (see below); 3 tbsp red onion, thin julienne (or shaved); 2 tbsp chives, 1-inch thick cut; ½ teaspoon sesame seeds, toasted; 8 pieces lettuce leaves, washed and soaked in ice water (Bibb, Gem, or Romaine)
  • For the soy marinade: 1 cup soy sauce, low sodium; ¼ cup honey; ¼ cup sake or dry cooking sherry; ½ piece orange, cut in quarter, squeezed and added to marinade; 2 tbsp garlic, chopped; 1 tbsp ginger, chopped; 1 tbsp shallots or onions, chopped; 2 tbsp sesame oil, roasted

How to make it

Combine all ingredients for the soy marinade. Place chicken thighs in marinade and refrigerate for three-to-four hours. Heat grill to medium-to-high and cook until an instant read thermometer reads 165° Fahrenheit. (In the winter, you can cheat and use your oven broiler on medium-to-high.) Allow meat to rest for five minutes. Slice meat and place on top of lettuce leaf. Serve with red onion, chives, and toasted sesame seeds. Place on top.

Combine all ingredients for the soy marinade. Place chicken thighs in marinade and refrigerate for three-to-four hours.

Heat grill to medium-to-high and cook until an instant read thermometer reads 165° Fahrenheit. (In the winter, you can cheat and use your oven broiler on medium-to-high.)

Allow meat to rest for five minutes. Slice meat and place on top of lettuce leaf. Serve with red onion, chives, and toasted sesame seeds. Place on top.

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							The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More							





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