Recently I saw a recipe for a Thai style grilled chicken that sounded so delicious, and while I knew I could replicate the flavors, I knew ordinary roasting wouldn't give me that caramelized flavor you get when the sugars in your marinade take on the heat of the grill.
I started to wonder how much of that quality I could obtain if I tried using my oft-neglected broiler. I've never tried broiling chicken before. Would I end up burning it to a crisp, or would I have something closer to the taste and texture I'm looking for in a grill recipe?
Still keeping the magazine recipe in mind, I devised my own "Thai" marinade. I stuck some skinless chicken thighs (I was never in the habit of ripping skin off chicken, but I am making more of an effort to do so these days, which sometimes feels like ripping out my own heart) on a broiler pan and hoped for the best.
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(Sorry folks. There is a photo. For some reason Blogger will not allow me to upload it. I'm afraid this is a photo-less blog. After trying for two days straight, I decided I really just wanted to get this blog posted, so sorry for the lack of photos.)
I was pleased with how these came out. I definitely had some nice browned (but not burned) edges and the marinade kept everything from drying out. I served them with forbidden (black) rice, which complemented them nicely.
Thai Style Broiled Chicken Thighs
- 8 skinless, bone-in chicken thighs
- 1 cup coconut milk
- 2 Tbl chopped fresh cilantro
- 1 tsp grated fresh ginger
- 1 Tbl gluten-free soy sauce
- 1 Tbl rice wine vinegar
- Few drops sriracha (or to taste)
Preheat your broiler. Place your oven rack 5-6 inches from the heat source (the top rack position of your oven should do just fine). Remove chicken from marinade and shake off excess. Place on a broiler pan and broil 12 minutes. Turn thighs over and broil 12 minutes more.