Diva Tasting: Broiled Chicken…

Broiled Rustic Chicken


3 Clove Garlic, Minced

2 Teaspoons Asian Chile Pepper Sauce (Such As Sambal Oelek), Or More To Taste

2 Tablespoons Maple Syrup

4 Tablespoons Soy Sauce

4 Tablespoons Mayonnaise

4 Tablespoons Rice Vinegar

Sea Salt And Freshly Ground Black Pepper To Taste

10 Skinless, Boneless Chicken Thighs

1 Lime, Cut Into 8 Wedges


Step 1 In a small bowl whisk chile pepper sauce, maple syrup, soy sauce, garlic, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined.

Step 2 Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature. Unwrap dish and sprinkle with salt.

Step 3 Preheat oven broiler to high heat.

Step 4 Place chicken thighs on in a sprayed, foil lined 9×13 inch cooking pan, with smooth sides down. Cook until chicken shows browning about 3 minutes. Turn chicken over and cook until other side shows browning, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 12 to 15 minutes.

Step 5 Transfer chicken to a platter, let rest for 5 minutes, and serve garnished with lime wedges. Serve with garden salad with Lime vinaigrette, baked potato, and beverage. Serves 8


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