Grilled Sweet-and-Sticky Chicken Thighs
1/4 cup EVOO – Extra Virgin Olive Oil
3 tablespoons Tamarin (dark soy sauce) or liquid amino
3 tablespoons aged balsamic vinegar
2 tablespoons honey or agave
4 cloves garlic, chopped
1 teaspoon fennel seeds
1 teaspoon crushed red pepper
1 lemon, zested and juiced
8 – 12 skinless, boneless chicken thighs (about 1 3/4 lbs.)
1 pound medium to large asparagus, ends trimmed or peeled
Scallions, very thinly sliced on an angle
Harissa thinned with olive oil, or sriracha, for drizzling
In a large bowl, whisk together the EVOO, Tamarin (or liquid amino), balsamic, honey (or agave), garlic, fennel seeds, red pepper, lemon zest and juice. Preheat an outdoor grill or indoor grill pan to medium-high. Place the chicken in the bowl with the sauce and let marinate for 10 minutes, turning occasionally.
In a large, deep skillet, bring 1 inch water to a boil and cook the asparagus for 2 minutes. Shock the asparagus in ice water and drain well.
Grill the chicken for 12 minutes, turning occasionally; transfer to a plate and tent with foil. Grill the asparagus to mark evenly, 3 to 5 minutes. Slice the chicken and layer with the asparagus. Top with the scallions and drizzle with harissa sauce (or sriracha).
Tonight I’m cutting out the Carbs by not serving with the traditional rice, instead I am platting this MYOTO dinner with a garden salad with a ginger sesame dressing and fruit compote.