Asian Spiced Chicken Thighs

I often talk about how much I love Asian food or Asian inspired foods. I was at Ranch 99 and due to a combination of impulse purchases, I decided to make some chicken and a rub out of the ingredients I just purchased.


Asian Spiced Chicken Thighs:

Servings: 6 servings

Total Time: 45 minutes


6 med-large Chicken Thighs (skin-on, bone-in)

1/4 cup Olive Oil

2 Thai chiles (or 1 Habanero)

3 Garlic Cloves

2 Scallions (thinly sliced, white and green parts separated)

1 1/4 Tbsp. Soy Sauce

1 tsp. White Wine Vinegar


In a processor, pulse the Thai chiles, garlic, and white parts of the scallions until finely chopped. Add the soy sauce  oil, and vinegar while the machine is running. Then transfer the sauce to a bowl that would fit the 6 chicken thighs. Before you place the 6 chicken thighs into the bowl, cut slits on the chicken thighs twice horizontally and twice vertically (so the flavor soaks into the thighs, not cutting all the way through the thighs) then place into the bowl and toss so that all 6 thighs are coated.

Heat the stove to medium-heat and place another tsp. olive oil into the flat pan. Place the chicken skin up. Cook for 15 minutes. While that chicken is cooking, brush the remaining marinade on the skin. Flip the chicken and cook until the skin is crisp.

Flip again if chicken is still pink inside and cook until the pink is gone. When it is finished, serve hot with rice or, how I served it, with Pho noodles and my Simple Cucumber Salsa.


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