Grilled chicken wings or thighs, which one do you prefer? For me, that would be a hard question to answer, instead can I take turns to eat them? Hah. Apart from a more than delicious taste that just makes me swoon, they are both very easy to prepare for serve. I’d like to also make myself a cup of beer before taking a bite of their juicy, tender flesh!
5 chicken thighs (6-7 ounce each)
1/2 cup unsalted butter, melted
2 garlic cloves, minced
2 tbsp fresh lemon juice
1 tsp paprika
1/3 cup olive oil
3 tbsp Sriracha
kosher salt and pepper, to taste
Prepare the grill for a medium high heat, about 350-400 ºF. Lightly brush the grate with wadded paper towel or rag soaked with oil.
In a glass bowl mix the butter, minced garlic cloves, lemon juice, paprika, olive oil and Sriracha together and whisk them well. Pour the mixture into a skillet and cook it for 3 minutes. Rest aside.
Rinse the chicken thighs and trim their fat off as much as possible, leaving the lean parts. Pat meat dry and spray with some salt and pepper.
Put the thighs on the grill with flesh side down, cook for 4 minutes and then flip over for another 4 minutes, after which turn occasionally until charred. During the time baste the meat all over with Sriracha mixture. Finally, use a thermometer probe to check their internal temperature that has reached 160 ºF (about 30 minutes).
Transfer the chicken to a platter or plates and serve warm.
A two-zone heating is recommended to prevent any accidental flare-up and save your chicken thighs immediately from burnt.