Serves 4
Sweet And Sour Chicken Thighs With Wilted Baby Spinach
- Prep Time 15 Minutes
- Cooking Time 30 Min
- Method Direct Heat
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
Instructions
- In A Small Bowl, Whisk The Marinade Ingredients.
- 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.
- 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.
- 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
What Do You Need? Recommened Tools
Precision Grill Tongs
R549.00
Instant-Read Thermometer
R299.00
