Site Information

 Loading... Please wait...

Garlic Ginger Chicken Thighs

Posted by Chef Perry P. Perkins on

Garlic-Ginger Chicken Thighs

~Chef Perry Perkins~


Active Time: 15 min.

Total Time: 25 min.

2 chicken thighs, w/ skin & bone 1/2 lg. sweet onion

2 garlic cloves 1-inch ginger root

2 tbsp. low sodium soy sauce 1/2 orange

1/4 tsp. black pepper vegetable oil


Prep

Skin and thinly slice the onion. Skin and mince the garlic. Peel and mince the ginger. Juice the orange. Trim any excess fat and skin from the chicken to help prevent flare-ups.

Rub the chicken with black pepper. Combine the chicken, onion, garlic, ginger, soy sauce, orange juice and black pepper in a large re-sealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate at least one hour or overnight.

Prepare the Dish

Preheat the Top Grill to medium high, for a two-zone fire, and grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to broil/grill until cooked through, about 5 more minutes. Let rest 5 minutes before serving.

A Note on Thighs

When it comes to grilling chicken, too many cooks are obsessed with the breast, especially the boneless and skinless type.

Now, I’ll admit that there are a few recipes out there where the boneless, skinless chicken breasts, shines, but mostly it's about using an ingredient quick and easy. The trade off, however, is flavor. You can add flavor to a b/s chicken breast by brining or marinating, but most of what you’re tasting is the added ingredients...the chicken breast itself doesn't bring much to the table.

For my money, I'll swap breasts for thighs in recipes any chance I get. Thighs have way more chicken flavor and a silky texture, (plus they're cheaper than breasts.) You can get them boneless and skinless as well, but I say stick with the bones and skin, which add a lot more poultry flavor.

Wings and legs certainly have their applications as well, but you get a lot more bang (ie: sweet, tender meat) for your buck, with less gristle and sinew.

Okay, thus ends the sermon.

Broccoli Slaw

Active Time: 15 min.

Total Time: 45 min.

1/3 cup Greek yogurt 1/2 oz. sunflower seeds, raw

1 dash salt 2 tbsp. buttermilk 1/2 lemon 2 tbsp. mayonnaise

2/3 tsp. spicy brown mustard 1 dash ea. salt & black pepper

2/3 lb. broccoli stalks 2 med. carrots

Prep

Preheat oven to 300°F. Place sunflower seeds and salt on a rimmed baking sheet and shake to combine. Toast seeds until aromatic, about 10 minutes. Cool and reserve. Juice the lemon.

Prepare the Dish

Combine yogurt, buttermilk, lemon juice, mayonnaise, mustard, salt & black pepper.

Whisk to incorporate and reserve.

Peel tough outer layer of broccoli stalks and trim off 1/4 inch from bottoms of stalks. Shred stalks in food processor, then shred carrots. Combine shredded broccoli and carrots with dressing and toss to combine.

Sprinkle with sunflower seeds and serve.

Keep Smokin!

~ Chef Perry

La Caja China Cooking

La Caja China World

La Caja China Party

La Caja China Smoke (Coming soon!)

View Comments


​Why I Love the A-Maze-N Smokers

With over a thousand 5-Star reviews on Amazon, it's not hard to understand why the smokers from A-Maze-N Products have become the go-to item for creating and adding great smoky flavor for home pit-masters everywhere. Light weight, durable and portable, they produce great quality smoke for cold and hot smoking.These little pellet burners will produce 4-5 hours of smoke at temps [...]

Read More »


Direct & Indirect Grilling Part Two

In our last post we talked about the importance of directly grilling, this time, let's talk about an equally important technique for delicious, juicy grilled meat...”Indirect Grilling.”INDIRECT GRILLINGIndirect grilling is when we cooking adjacent, instead of directly over, the heat source(s).Food is placed in an area heated by the flame (you're still cooking), but not directly in contact with it.Traditional barbecue (slow-smoked meat) is [...]

Read More »


Direct & Indirect Grilling Part One

As much as I love slow-smoked bbq, I love me some lovely charred grill marks on a juicy chunk on animal protein just as much.Grilling seems pretty basic right? Glowing coals + grill + meat = happiness...and sometimes you don't even need the grill!I mean, c'mon, if the Flintstones could do it how hard can it be?Well, while it's not [...]

Read More »


Pig Roasting Styles

The tradition of roasting a whole pig goes back millennia and has been practiced in cultures all over the world.In areas with large Cuban or other Caribbean populations, a pig roast is often the center of family festivities on Christmas Eve. In Hawaii it's popular to "Kalua" a pig on memorial day.Rotisserie over an open fire, roasting underground, pit smoker, and [...]

Read More »


Getting the Most out of your Insulated BBQ Gloves and Marinating Syringe

Insulated Barbecue GlovesSteven Raichlen, host of the popular cooking series Barbecue University and author of the best-selling Barbecue Bible cookbook series, partnered with The Companion Group to create a fabulous line of innovative, versatile barbecue products. Use the Best of Barbecue Insulated Rubber Gloves for "pulling" (shredding) piping hot pork shoulders and other foods hot off the grill or out of [...]

Read More »


Kalua Pig Wontons

~Chef Perry Perkins~Recipe from ~ La Caja China World: Roasting Box Recipes WorldwideI know, I know…everyone snickers when I talk about recipes for “leftover” roast pork…but sometimes it does happen (especially if you bag up a pound or two of the good parts before serving!)On our recent trip to Oahu, we visited Poke Stop on our food crawl. One of the [...]

Read More »


Getting the Most out of your La Caja China Top Grills & Chimney Starter

La Caja China Stainless Steel Top Grills for Models #1 & #2 fits perfectly across the charcoal tray to provide a large grilling area for appetizers and more. Also can be used to heat side dishes, soups, and many other items.Personally, as someone who cooks in (and on) his La Caja China several dozen times a year, I would say [...]

Read More »


A Prime Caja Christmas

“And it was always said of him, that he knew how to keep Christmas well, if any man alive possessed the knowledge. May that be truly said of us, and all of us! And so, as Tiny Tim observed, God bless Us, Every One!” ― Charles Dickens, A Christmas CarolThe MenuSalt Crusted Prime Rib (get recipe & worksheet here)Balsamic Cranberry [...]

Read More »


Three Ways to Light Charcoal: Pros and Cons

I was five or six years old, and we were having a family get together at Uncle Vern’s house. My Uncle Raymond, who was, almost assuredly, several mason-jars into the party already, decided that the charcoal in the battered old Weber (which was sitting on a plywood-covered, screened porch – them’s my genes, folks!) wasn’t heating up as quickly as [...]

Read More »