Chicken Thighs In Chilli Marinade Recipes

Steps:

• In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.

Steps:

• Whisk together olive oil, soy sauce, lemon juice, brown sugar, parsley, garlic, salt, and pepper.

Steps:

• Mix together 2 tbsp honey, 2 tbsp white wine vinegar, 1 tbsp ketchup, juice of ½ lime, 4 tbsp olive oil and a pinch each of chilli powder and ground cumin.
• Remove 2 tbsp of the marinade then pour the rest over 6 chicken thighs and leave for at least 30 minutes.
• Cook at 400F for 20 -25 minutes.
• Mix chopped cilantro into the reserved marinade and pour over the cooked chicken.

Steps:

• Combine all of the ingredients (except chicken) in a large bowl and whisk together.
• Add the chicken and stir to coat completely in marinade.
• Cover the bowl and refrigerate for at least 1 hour.
• Drain the chicken and discard marinade.
• Heat a frying pan over medium-high heat and spray with cooking oil.
• Add chicken and cook for about 3 minutes each side or until cooked through.
• This could also be cooked on the grill.
• Serve hot or cold over salad or rice noodles, sprinkled with the cilantro leaves and lime wedges on the side.