Grilled Sticky Ginger Chicken Thighs

Ingredients

Units of Measurement:

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Steps

• 1

  Combine all marinade ingredients in a large bowl and set aside. Place chicken thighs into a resealable bag and add approximately 3/4 of the dressing to cover.

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  Ingredients

  • 1/2 Cup grated onion

  • 1/2 Cup peanut oil

  • 1/3 Cup rice vinegar

  • 2 Tablespoon water

  • 2 Tablespoon freshly grated ginger

  • 2 Tablespoon ketchup

  • 4 Teaspoon soy sauce

  • 2 Teaspoon sugar

  • 2 Teaspoon lemon juice

  • 1/2 Teaspoon minced garlic

  • 6 chicken thighs

• 2

  Place in the refrigerator to marinate for at least 1 hour.

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• 3

  When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes.

  

  Grill: 450 ˚F

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• 4

  Place marinated chicken thighs on the grill grate, skin side down. Cook for 10 minutes, flip and cook another 10 minutes or until internal temperature reaches 165°F. Baste with reserved marinade during the last 10 minutes.

  

  Grill: 450 ˚F

  

  Probe: 165 ˚F

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• 5

  Place lime slices on top of chicken and cook for an additional 5 minutes. Transfer to a serving platter and top with sliced green onions and sesame seeds to serve. Enjoy!

  

  Grill: 450 ˚F

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  Ingredients

  • 2 limes, sliced

  • 3 Stalk green onion, thinly sliced

  • sesame seeds, for garnish