Name: Grilled Chicken Thighs with Ginger Scallion Sauce
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
Ingredients: 1 cup chopped scallions (from 1 to 2 bunches); 1/4 cup vegetable oil; 2 tablespoons rice vinegar; 1 tablespoon grated fresh ginger; 1 tablespoon low-sodium soy sauce; 2 teaspoons toasted sesame oil; 1 clove garlic, grated; 2 tablespoons vegetable oil; 2 tablespoons low-sodium soy sauce; 2 tablespoons rice vinegar; 1 teaspoon sambal oelek; 5 to 6 boneless, skinless chicken thighs; Kosher salt and freshly ground black pepper

Directions

To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
Serve the chicken with the remaining ginger scallion sauce.

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Grilled Chicken Thighs with Ginger Scallion Sauce

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