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Ms Butcher's Favourite Grilled Chicken Thighs








3 pounds boneless skinless chicken thighs


1/3 cup soy sauce

¼ cup rice wine (I've used rice wine vinegar in a pinch)

¼ cup water

3 tbsp sesame oil

3 tbsp packed brown sugar

1 tbsp minced fresh ginger

1/2 tsp sriracha hot sauce (adjust based on preferences)

3 minced garlic cloves

Ground pepper to taste


How to

Clean & pat dry chicken thighs, place in large ziploc bag.  In medium bowl whisk together all marinade ingredients.  Add to chicken and marinate, refrigerated, for 24 hours turning periodically.

Preheat grill to med-high

Remove chicken from marinade (discard marinade) and grill 15 min ot until cooked through and juices run clear.  Don’t overcook


Can also do in the oven, 25 minutes at 425F

Save time by freezing directly in the marinade – will be ready to go when they thaw.


Recipe credit: In My Mother’s Kitchen, Trish Magwood