Make-ahead tip: Mix up the glaze first thing in the morning, and allow the chicken thighs to marinate all day in the refrigerator to soak up even more flavor. After that, getting dinner on the table is as simple as heating up the grill pan.
The leftover marinade was more like a thin sauce then a glaze. Maybe it needed to be cooked with cornstarch to thicken. I used chicken breasts and found the chicken to be a little dry. Won't be making this again.
Since we feed our cat chicken due to allergies, I didn't marinate but made the glaze and drizzled it over after it was done. It was cooked on our gas grill. The flavor of the glaze was deep: spicy from the ginger, earthy from the soy sauce, sweet from the brown sugar with a kick of heat from the chili (I used chili garlic sauce). Served it with brown rice with green onions, steamed snap peas with soy and sesame oil and cucumber peanut salad. Can you say yum?
My daughter couldn't wait to write something on the recipe so I wouldn't forget to make it again. I used bone-in chicken breasts and grilled them on our gas grill on a piece of aluminum foil so they wouldn't burn and they turned out perfectly. I wasn't sure if my daughter would want the sauce on top so I put it in a dish on the side and she enjoyed dipping each piece in the sauce. We loved this and will definitely plan to make it again.
I agree with Catherine. This recipe was fantastic! I don't have a grill pan so baked it in the oven. Easy and delicious. Next time I'll make a double batch of the glaze, half to marinate and cook and half to drizzle over. I also made it with green garlic instead of green onion and it really brought out the garlicky flavor!
This was excellent! I accidently poured the whole soy sauce mixture into the marinade bag & I didn't have a grill pan... Anyway, when I cooked the chicken in a large non stick frying pan a really lovely glaze was created, I cooked the chicken a little longer and drizzled the glaze over the chicken when I plated it.
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