Ingredients:
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons grated ginger root
- 1 tablespoon minced garlic
- 1 teaspoon sesame oil
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 3 pounds (1.35 kg) boneless, skinless chicken thighs
- A batch of Natalie’s BBQ sauce (see files) or another suitable sauce
Directions:
- Whisk together all marinade ingredients in a medium bowl. Set aside.
- Cut each chicken thigh in half.
- Place chicken pieces in a large, heavy-duty, re-sealable plastic bag.
- Add the marinade to bag.
- Turn bag several times to coat chicken with marinade.
- Marinate in refrigerator for at least 2 hours or up to 24 hours.
- Preheat oven to 400ºF. Line a rimmed baking sheet with foil and fold or roll the chicken pieces into uniform oblong “wings.”
- Place wings on baking sheet close together (touching), as this will help them hold their shape.
- Bake for about 10 minutes, until partially cooked and still pink in the middle.
- Meanwhile, preheat gas grill to medium-high heat.
- Brush grill rack lightly with oil or spray with cooking spray.
- Using tongs, transfer par-baked wings to grill and cook for about 2 to 3 minutes per side, basting often with Natalie’s BBQ sauce.
They should have some nice grill marks on them. Serve hot wings with celery sticks.
Credit: Deb Spence