Grilled Chicken Thighs in a sweet garlic sauce
Everyone who lives in the PNW knows what a celebration it is when we have a nice day in the fall or winter.. (we don’t have very many). Every nice day that we get, we use it to grill something for lunch or dinner. These chicken thighs are always a hit and never disappoint. They’re so juicy and a little bit on the sweeter side but so good with a combination of fresh garlic and mayonnaise. I don’t know how we once came up with this marinade recipe in my family but we used honey garlic sauce from “Safeway select” brand until later it got discontinued and we had to come up with a substitute. After trials n errors, I feel like we’ve gotten very close to the taste that we’re used to. It is very simple to put together, they are best marinated in the fridge overnight but can also marinate for up to 3 days. Here’s the recipe…
Ingredients for marinade:
1 1/2 cups of mayonnaise
3/4 cup Yoshida’s sweet and savory sauce (see pic below)
3 cloves pressed garlic
1/2tsp Johnny’s seasoning salt
Instructions:
1. In a bowl, combine 1 1/2 cups of mayonnaise, 3/4 cup sweet and savory sauce, 3 cloves of pressed garlic and 1/2tsp of Johnny’s seasoning salt. Mix all the ingredients together with a whisk or fork until everything is well combined.
2. Trim the extra fat from the thighs and dip the meat on both sides covering entirely and transfer to another dish.
3. Once all the meat is coated, cover with plastic wrap and transfer to the refrigerator overnight.
**Take the meat out of the fridge at least 1 hour before grilling**
4.Grill the chicken thighs on both sides until fully cooked. Timing will depend on the kind of grill you have.
You can serve the pieces whole or afterwards cut into any size pieces you’d like.
Enjoy!
Grilled Chicken Thighs in a sweet garlic sauce
Ingredients
- 1 1/2 cup Mayonnaise
- 3/4 cup Yoshida's Sweet n Savory Sauce
- 3 cloves Garlic (pressed)
- 1/2 tsp Johnny's Seasoning Salt
Instructions
-
Instructions:
1. In a bowl, combine 1 1/2 cups of mayonnaise, 3/4 cup sweet and savory sauce, 3 cloves of pressed garlic and 1/2tsp of Johnny's seasoning salt. Mix all the ingredients together with a whisk or fork until everything is well combined.
2. Trim the extra fat from the thighs and dip the meat on both sides covering entirely and transfer to another dish.
3. Once all the meat is coated, cover with plastic wrap and transfer to the refrigerator overnight.
**Take the meat out of the fridge at least 1 hour before grilling**
4.Grill the chicken thighs on both sides until fully cooked. Timing will depend on the kind of grill you have.
You can serve the pieces whole or afterwards cut into any size pieces you'd like.
Enjoy!
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This looks delicious! Can it be baked instead of grilled?