charbroiled shoyu chicken
 
Prep time
Cook time
Total time
 
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Makes: 2 servings
Ingredients
  • 1 lb boneless skinless chicken thighs
  • 2 T honey
  • ¼ cup shoyu (soy sauce)
  • 2 T ketchup
  • 1" grated fresh ginger root
  • 3 cloves garlic, minced
  • ¼ tsp aleppo peper (or crushed red chile flakes)
Instructions
  1. Combine all ingredients in a large bowl or zip top bag and marinate at least 4 hours or overnight.
  2. When ready to cook, preheat broiler. Line a rimmed baking sheet with foil.
  3. Lift chicken from marinade (discard any remaining marinade) and arrange thighs in a single layer on prepared baking sheet, unrolling them a bit to lay flat. Broil for 5-6 mins, until chicken is just starting to brown and char in places; then flip and broil another 2-3 mins or until chicken is cooked through. Flip chicken once more to further develop char on the first side, about 1 minute.
  4. Allow to rest 10 mins before serving with hot white rice and curried mac salad (recipe below). Enjoy!
Notes
This broiled chicken is super tasty hot, but it's just as great served cold the next day, so if you're itching for leftovers -- or you just want to serve a larger crowd -- you can double or even triple the recipe without issue.
Recipe by the pig & quill at https://thepigandquill.com/charbroiled-shoyu-chicken-curried-mac-salad-lunch-plate/