Sticky Lime Thai Chicken
Cook Time: 15 minutes
- 12 chicken legs
- 1/3 cup olive oil
- 1/3 cup balsamic vinegar
- 1/3 cup tamari or soya
- 1/3 cup maple syrup
- 3 tbsp. of grainy mustard
- lime zest
- 1 tbsp. lime juice
- 1/2 red pepper (finely chopped)
- 1 tbsp. ginger (grated)
- 1 tsp. fresh coriander (chopped)
- 1 tbsp. garlic (pressed)
- 1 tbsp. (15 ml) thyme (chopped)
Pour all marinade ingredients in a sauce pan over medium heat and bring to boil, stirring often. Remove from heat, pour into bowl and let cool in the fridge.
Place chicken in a bowl with 1/2 marinade, and refrigerate for 2½ hours or overnight.
Remove chicken from fridge. Preheat grill to medium heat. Place COOKINA BBQ sheet on grill, add chicken.
Cook for 15 minutes or until juices run clear, turning often and basting with extra marinade.
Serve on COOKINA Parchminum with lime quarters and garner with fresh coriander.
Recipe from Cookina. Recipe by Chef George Duran.