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Firecracker Chicken Thighs

Source: Cooking at a Glance - Chicken
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Rating: 3.5   Reviews: 4 See Reviews
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Active Time:  40 Minutes
Total Time:  4 Hours 40 Minutes
  Makes 6 servings
Available in Asian markets and some supermarkets, hot bean paste gives a tingling spiciness to this dish. To toast the sesame seeds, place them in a shallow pan and bake in a preheated 350 degree oven for 7-10 minutes, or 'til golden.
RECIPE INGREDIENTS
1 1/2 - 2 pounds chicken thighs
2-3 tablespoons hot bean paste
2 tablespoons soy sauce
2 tablespoons toasted sesame seeds, crushed
1 tablespoon toasted sesame oil
1 tablespoon sugar
1/4 cup finely chopped green onions
4 large cloves garlic, minced (1 tablespoon)
1/4 teaspoon salt
1/8 teaspoon pepper
Firecracker Chicken Thighs Recipe at Cooking.com
DIRECTIONS
Remove skin from chicken thighs. Score meat on both sides by making shallow diagonal cuts about 1 inch apart.


In a large mixing bowl stir together bean paste, soy sauce, sesame seeds, sesame oil, sugar, green onions, garlic, salt, and pepper. Pour into a plastic bag; add chicken thighs. Seal bag; turn bag to coat chicken. Marinate in the refrigerator for 4-24 hours, turning bag occasionally. Remove chicken, scraping off excess marinade. Reserve marinade.


Place chicken on the grill rack of an uncovered grill. Grill directly over medium coals for 15 minutes. Turn chicken over and grill for 10-15 minutes more. Baste both sides with reserved marinade and grill for 5 minutes more, or till chicken is tender and no pink remains, turning once. Discard any remaining marinade.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Asian-Style Chicken
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 189
Fat. Total: 8g
Fiber: 1g
Carbohydrates, Total: 5g
Sodium: 533mg
% Cal. from Fat: 38%
Cholesterol: 94mg
Protein: 23g
Spotlight Recipe Review See all 4 reviews »

Rating: 4
by: Brian Reviewed: 07/18/2012
Safety Note: Reusing Marinade
Right, it's not safe to reuse the marinade as given in the instructions. I imagine they're counting on the heat from the grill to warm it to "sterilization" temps. Instead, add enough liquid to be able to bring it to a full and rolling boil (a boil that can't be stirred down) for one minute before using. Reduce the marinade to the consistency called for, if necessary.
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