Southern Smokehouse Fusion BBQ Dinner

Allergens

Soy, Wheat (Hoisin sauce)

Ingredients

• 6 pcs boneless, skinless chicken thighs
• 2 cups hickory wood chips
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 3 tbsp brown sugar
• 2 tbsp hoisin sauce
• 1 tbsp chili garlic sauce
• 2 tsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tsp sesame oil
• Salt and pepper, to taste

Instructions

1. Soak wood chips in water for at least 30 minutes before grilling.
2. In a large bowl, combine soy sauce, rice vinegar, brown sugar, hoisin sauce, chili garlic sauce, ginger, garlic, sesame oil, salt, and pepper. Mix well to create the marinade.
3. Place chicken thighs in a resealable plastic bag or shallow dish and pour marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours or up to overnight.
4. Preheat grill to medium high heat (about 350°F) and add soaked wood chips to create a smoky atmosphere.
5. Place chicken thighs on the preheated grill, close the lid, and cook for about 7 minutes per side or until internal temperature reaches 165°F. Brush with remaining marinade during cooking for extra flavor.
6. Remove from heat, let rest for a few minutes, and serve.

Chef’s Insight

Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature for optimal flavor and safety.

Notes

Make sure to marinate the chicken for enough time to allow the flavors to penetrate the meat fully.