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Rusty Chicken Thighs

Beautifully garnished plated Rusty Chicken Thighs with rice and broccoli
Prep Time: 15 min
Cook Time: 30 min
Serve: 6 people


Serve With: rice,lime wedges
Main Ingredient: Chicken

Chicken Thighs

Frozen Kenchic chicken thigh boneless 750g pack
900 grams
of Kenchic chicken thighs
2 tsps
chili sauce
1 ½
tablespoons honey
tablespoons vinegar
lime, cut into 8 wedges
clove garlic, sliced, or more to taste
tablespoons soy sauce
tablespoons mayonnaise
Salt and Pepper to taste


  1. Mash garlic to a paste with a mortar and pestle. Mix chili sauce, honey, soy sauce, mayonnaise, and vinegar into garlic until marinade is thoroughly combined.
  2. Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature.
  3. Unwrap dish and sprinkle with salt. Preheat charcoal grill to high heat. Place chicken thighs onto the hot grill with smooth sides down.
  4. Cook until chicken shows grill marks, about 3 minutes.
  5. Turn chicken over and cook until other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes.
  6. Transfer chicken to a platter, let rest for 5 minutes and serve with rice/corn.

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