Rusty Chicken Thighs - Fast and Easy Grilled Chicken Marinade Recipe

Ingredients

• 4 cloves Garlic (sliced)
• 2 pieces Red Chilies (seeded and finely sliced)
• 2 tablespoons Calabrian Chili Paste (or sambal or finely minced hot chilies)
• 2 tablespoons Maple Syrup (pure maple syrup)
• 3 tablespoons Soy Sauce (regular or low‑sodium)
• 2 tablespoons Mayonnaise (regular)
• 1 tablespoon Rice Vinegar (unseasoned)
• 1.5 pounds Boneless Skinless Chicken Thighs (about 4 thighs)
• 1 teaspoon Salt (adjust to taste)
• 1 piece Lime (cut into wedges for serving)

Instructions

1. Prepare garlic and chilies

   Slice the garlic cloves and red chilies, place them in the mortar, and smash the garlic first before adding the chilies.

   Time: PT5M

2. Make the Rusty Marinade

   Add Calabrian chili paste, maple syrup, soy sauce, mayonnaise and rice vinegar to the mortar and continue pounding until the mixture is smooth and well‑combined.

   Time: PT5M

3. Coat chicken with marinade

   Place the chicken thighs in a shallow baking dish, pour the mortar‑made marinade over them, and toss until every crevice is fully coated.

   Time: PT5M

4. Marinate chicken

   Let the coated chicken sit at room temperature while you prepare the grill; about 35 minutes is sufficient.

   Time: PT35M

5. Preheat grill

   Light charcoal and allow the coals to become white‑hot; place the grill grate on and let it heat until the surface is medium‑high (about 400‑450°F).

   Time: PT15M

   Temperature: medium-high heat

6. Grill first side

   Place the thighs smooth side down on the grate and let them sear undisturbed for about 3 minutes.

   Time: PT3M

   Temperature: medium-high

7. Grill second side

   Flip the chicken and cook the other side for roughly 5 minutes.

   Time: PT5M

   Temperature: medium-high

8. Finish grilling and achieve rust color

   Rotate the thighs 3‑4 times, moving the thickest parts toward the hottest zone; total grill time should be 10‑12 minutes and internal temperature should reach 165°F with a deep rust‑brown surface.

   Time: PT4M

   Temperature: medium-high

9. Rest chicken

   Transfer the cooked thighs to a plate and let them rest for 5 minutes before slicing.

   Time: PT5M

10. Serve

    Squeeze fresh lime wedges over the rested chicken and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

8g

Fat

15g

Fiber

0g