This tangy chicken recipe has a simple marinade that flavors the meat overnight for quick and easy preparation the day of your meal. Combine tamari, maple syrup, lime zest, and spices like garlic and ginger to create a flavorful marinade. Allow the chicken to soak up the flavors before grilling for juicy chicken in no time. Smart Recipes, Asian Recipes, Chicken Recipes, Recipes Chicken Asian Tangy Thai Chicken Tangy Thai Chicken Recipe | PT50M Serves 6 Ingredients: 12 Medium Chicken Legs 0.33 Cup Balsamic Vinegar 0.33 Cup Maple Syrup 0.33 Cup Olive Oil 0.33 Cup Tamari 0 Lime Zest 1 Tablespoon Lime Juice 3 Tablespoons Grainy Mustard 0.5 Medium Red Pepper 1 Tablespoon Thyme 1 Tablespoon Garlic 1 Tablespoon Ginger 1 Tablespoon Fresh Coriander 0 To Taste Salt & Pepper Combine the olive oil, vinegar, tamari, maple syrup, mustard, lime zest, lime juice, red pepper, garlic, ginger, coriander and thyme in a skillet. Season with salt and pepper. Bring to a boil, then reduce to medium heat. Remove from heat and transfer to the bowl. Cover and refrigerate until completely cooled. In a bowl, mix together chicken and half of the marinade. Place in the refrigerator for 2½ hours or overnight. Preheat the grill on medium heat. Remove chicken from refrigerator. Place cooking barbecue sheet on a grill. Place chicken on the hot barbecue sheet and cook for about 15 minutes on each side, flipping often and basting with reserved marinade until tender. Top with lime quarters and fresh coriander.

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