Grilled Chicken Thighs Recipe with Ginger Scallion Sauce

Chef’s Notes

The bright and fresh ginger-scallion sauce does double duty in this recipe; it is used in the marinade of chicken and also as a dipping sauce. It’s a quick and easy summer dish that’s bursting with flavor.

Technical advice: Prepare the sauce and marinate the chicken in advance. So, when it’s time to eat, all you have to do is grill the chicken. If using an outdoor grill, oil the grill to prevent the chicken from sticking.

Exchange Options: Replace the chicken with the protein of your choice, such as shrimp, salmon, steak, or even tofu! Cooking times will vary. Ginger Scallion Sauce can be used as a marinade, pasta dressing and also makes a great dip for dumplings or spring rolls.


For the ginger-shallot sauce:

Add all ingredients to a small bowl and stir to combine.

Add 2 tablespoons ginger scallion sauce to a large bowl and store the rest in the refrigerator until ready to use.

For the chicken thighs:


In the bowl with the reserved 2 tablespoons ginger-shallot sauce, add the soy sauce, rice vinegar, vegetable oil and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken thighs in the marinade. Let the chicken marinate at room temperature for 30 minutes.


Preheat a grill or skillet over medium-high heat. Place the chicken on a paper towel-lined baking sheet, smooth side up. Season the smooth side with 1/2 tsp salt and 1/2 tsp pepper.


Transfer the chicken to the heated grill or skillet, seasoned side down. Season the bottom with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, turning the chicken once.


Flip the chicken and cook for an additional 7-10 minutes, until the internal temperature of the chicken is 165 F and it has nice grill marks. Remove the chicken to a plate.

To serve:

Serve the chicken with the remaining ginger and green onion sauce.

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