1tablespoongrated fresh gingerI grated my frozen ginger on a microplane.
2-3lbsboneless skinless chicken thighsany kind of chicken will work, adjust times and methods accordingly
2tablespoonsgrated fresh ginger
2teaspoonsgarlic chili paste
1/4cuplight or dark brown sugar
Combine all of the marinade ingredients and pour over the chicken in an airtight container or gallon size ziploc bag. Refrigerate for at least an hour and up to 24 hours. I typically marinate this chicken for 3-4 hours.
When ready to cook the chicken, allow it to rest on the counter while you prepare the glaze. Place all the glaze ingredients in a saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer for 15-20 minutes, until it has reduced and thickened. (If you are short on time, you can whisk 2 teaspoons cornstarch with a couple tablespoons water and then pour into the glaze. Simmer for just a couple minutes and then remove from the heat when it has thickened.)
GRILLING DIRECTIONS: Preheat the grill to high and then reduce to medium low when ready to grill. Grill the chicken covered for about 20-30 minutes, until chicken is
slightly browned on the bottom. Turn the chicken over and cover
grill again. The skin will crisp up and brown. You want the thigh
meat to register 170-175 degrees. Remove from the grill and brush generously with half of the glaze. Let rest for at least 5 minutes and then serve along with the rest of the glaze.
OVEN DIRECTIONS: Preheat the oven to broil. Set aside 1/2 cup of the glaze for serving. Place the chicken on a wire rack over a large baking sheet. Brush the chicken generously with the glaze and then broil for 5 minutes. Turn each piece over and brush with glaze again. Broil 5 more minutes and then turn each piece over again. Brush with glaze once more and broil 1-3 minutes longer. Test the meat to make sure it is fully cooked before removing from the oven. Let rest a few minutes before serving along with the remaining glaze. Enjoy!