Serves 4

Sweet And Sour Chicken Thighs With Wilted Baby Spinach

  • Prep Time 15 Minutes
  • Cooking Time 30 Min
  • Method Direct Heat
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Ingredients

  • 1/4 Cup Rice Vinegar
  • 2 Tablespoons Canola Oil
  • 2 Tablespoons Granulated Sugar
  • 1 Tablespoon Soy Sauce
  • 1 To 2 Teaspoons Hot Chili-Garlic Sauce, Such As Sambal Oelek
  • 6 Boneless, Skinless Chicken Thighs, About 115G Each
  • 1 Plum Tomato, Seeded And Chopped
  • 4 Large Handfuls Baby Spinach Leaves, About 340G Total

Nutrition

Instructions

  1. In A Small Bowl, Whisk The Marinade Ingredients.
  2. Place The Thighs In A Large, Plastic Resealable Bag And Pour In The Marinade. Press The Air Out Of The Bag And Seal Tightly. Turn The Bag To Distribute The Marinade, Place The Bag In A Bowl And Refrigerate For 1 To 2 Hours, Turning The Bag Occasionally.
  3. Remove The Thighs From The Bag, Reserving The Marinade. Pour The Marinade Into A Very Large Skillet And Set It Aside. Grill The Thighs Over Direct High Heat (230°C To 290°C) Until The Meat Is Firm And The Juices Run Clear, 8 To 10 Minutes, Turning Once Or Twice. Keep The Lid Closed As Often As Possible During Grilling.
  4. Meanwhile, Bring The Marinade To A Boil Over High Heat And Allow It To Boil For 1 Full Minute. Add The Tomato And Spinach Leaves And Cook Until The Spinach Is Just Wilted, 2 To 3 Minutes, Turning Occasionally. Serve The Warm Spinach Mixture Under The Chicken.
  • Marinating Time: 1-2 Hours
  • Preparation Time: 15 Minutes
  • Braai Time: 8-12 Minutes
  • Total Time: 30 Min
  • Serves: 4
  • Skill Level: Easy
  • Cooking Method: Direct Heat
  • Braai Temperature: 230°C-290°C
  • Core Temperature: 75°C
  • Equipment: Precision Grill Tongs, Instant-Read Thermometer

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