Black Garlic Balsamic Chicken
Ingredients:
1.5 - 2 pounds chicken thighs (boneless or bone-in)
1/4 cup balsamic vinegar
2 tsp maple syrup
1 Tbsp black garlic mashed (about 6 cloves)
1 Tablespoon Sriracha
1/4 tsp ground ginger or 3/4 tsp fresh
Salt and pepper to taste
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tsp maple syrup
1 Tbsp black garlic mashed (about 6 cloves)
1 Tablespoon Sriracha
1/4 tsp ground ginger or 3/4 tsp fresh
Salt and pepper to taste
1/2 cup olive oil
Directions:
Combine black garlic, balsamic vinegar, maple syrup, ginger, Sriracha, salt and pepper, into a food processor or bowl. Slowly drizzle in the oil while processing/whisking, until thickened.
Pour mixture into a Ziploc bag and add chicken. Chill at least 30 minutes, or as long as overnight. Remove chicken from the bag and place on hot grill. Start basting with reserved marinade after 5 minutes of cooking. Turn chicken often and baste until fully cooked.
Pour mixture into a Ziploc bag and add chicken. Chill at least 30 minutes, or as long as overnight. Remove chicken from the bag and place on hot grill. Start basting with reserved marinade after 5 minutes of cooking. Turn chicken often and baste until fully cooked.
Notes:
If your grill is too hot, and the chicken gets seared too deeply while the insides are still raw, finish it off in a warm (200°F) oven until the internal temperature is at least 165°F.
Be smarter than me and use your blender or food processor. I mashed up the black garlic with a fork and incorporated the oil with a whisk. Still fine, but what a lot of elbow grease!
If you can't find black garlic in your local store, I found it at Amazon. Gooey sweet and garlicky!
If you are fortunate enough to have some tamarind paste/puree in your kitchen, it really jazzes up the marinade to add a couple tablespoons into the mix.
A friend (thanks Kim!) from my youth asked if she could use an oven instead of the grill. I like the caramelization and smoky flavors you get from the grill, but the oven would be fine. Use a hot oven (425°F) to cook the chicken to an internal temperature of 175°F, then put the chicken under the broiler for a few minutes to get the same effect.
Chicken thighs are best because they can handle the heat of the grill without drying out. You can use breasts too though. Just be sure to keep a close eye on it so it doesn't get overdone. 155°F seems to be a good internal temperature.
Be smarter than me and use your blender or food processor. I mashed up the black garlic with a fork and incorporated the oil with a whisk. Still fine, but what a lot of elbow grease!
If you can't find black garlic in your local store, I found it at Amazon. Gooey sweet and garlicky!
If you are fortunate enough to have some tamarind paste/puree in your kitchen, it really jazzes up the marinade to add a couple tablespoons into the mix.
A friend (thanks Kim!) from my youth asked if she could use an oven instead of the grill. I like the caramelization and smoky flavors you get from the grill, but the oven would be fine. Use a hot oven (425°F) to cook the chicken to an internal temperature of 175°F, then put the chicken under the broiler for a few minutes to get the same effect.
Chicken thighs are best because they can handle the heat of the grill without drying out. You can use breasts too though. Just be sure to keep a close eye on it so it doesn't get overdone. 155°F seems to be a good internal temperature.