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