Grilled Garlic Chili Chicken Thighs with Wilted Spinach
This delightful recipe for Grilled Garlic Chili Chicken Thighs is perfect for a summer barbecue or a quick weeknight dinner. Inspired by Weber's Real Grilling, this dish features tender boneless chicken thighs marinated in a zesty combination of rice vinegar, canola oil, sugar, soy sauce, and a touch of hot chili-garlic sauce to add just the right kick. After grilling, the chicken is served atop a bed of wilted baby spinach and fresh tomato, making it not just a feast for the taste buds but also visually appealing. While the sweet and sour elements are beautifully balanced, feel free to adjust the chili sauce to suit your spice preference. Embrace effortless outdoor cooking with this fantastic recipe that promises satisfying results every time.
N/A
Servings
214
Calories
8
Ingredients
Ingredients
Rice Vinegar
1/4 cup (none)
Canola Oil
2 tablespoons (none)
Granulated Sugar
2 tablespoons (none)
Soy Sauce
1 tablespoon (none)
Hot Chili-Garlic Sauce (e.g., Sambal Oelek)
1-2 teaspoons (to taste)
Boneless Skinless Chicken Thighs
1.5 lbs (about 6 thighs) (none)
Plum Tomato
1 (seeded and chopped)
Baby Spinach Leaves
12 ounces (about 4 large handfuls)
Instructions
1
In a small bowl, whisk together rice vinegar, canola oil, granulated sugar, soy sauce, and hot chili-garlic sauce until well combined.
2
Place the boneless chicken thighs in a large resealable plastic bag, then pour the marinade over the thighs. Press out the air and seal the bag tightly, ensuring the marinade coats the chicken evenly. Refrigerate the marinating chicken for 1 to 2 hours, turning the bag occasionally to ensure even flavoring.
3
Preheat your grill to Direct High heat. While the grill is heating, remove the thighs from the marinade, reserving the marinade for later use.
4
Pour the reserved marinade into a large skillet and set aside for later. Grill the chicken thighs over Direct High heat for 8 to 10 minutes, turning once or twice. The chicken is ready when it feels firm and the juices run clear.
5
While the chicken is grilling, bring the reserved marinade to a boil over high heat in the skillet. Boil for 1 minute to ensure it’s safe to eat. Add the chopped tomato and baby spinach leaves, sautéing for 2 to 3 minutes until the spinach is wilted and vibrant, stirring occasionally.
6
Serve the warm spinach and tomato mixture under the grilled chicken thighs for a delicious presentation.
Nutrition Information
11.5g
Fat
6.5g
Carbs
19.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Grilled Garlic Chili Chicken Thighs recipe?
It is a dish featuring boneless chicken thighs marinated in rice vinegar, soy sauce, and chili-garlic sauce, then grilled and served over a bed of wilted baby spinach and tomatoes.
How long should the chicken be marinated?
The chicken should be refrigerated and marinated for 1 to 2 hours, turning the bag occasionally.
What type of chicken is best for this recipe?
The recipe calls for 1.5 lbs of boneless skinless chicken thighs, which is approximately 6 thighs.
What are the ingredients for the marinade?
The marinade consists of rice vinegar, canola oil, granulated sugar, soy sauce, and hot chili-garlic sauce.
Is the chicken spicy?
It has a slight kick due to the hot chili-garlic sauce, but you can adjust the amount of sauce to suit your spice preference.
What type of chili sauce is recommended?
The recipe suggests using a hot chili-garlic sauce such as Sambal Oelek.
How long does it take to grill the chicken thighs?
Grill the chicken over direct high heat for 8 to 10 minutes, turning once or twice.
What is the correct grill heat for this recipe?
You should preheat your grill to Direct High heat.
How do I know when the chicken is fully cooked?
The chicken is ready when it feels firm to the touch and the juices run clear.
Is it safe to reuse the marinade?
Yes, but you must bring the reserved marinade to a boil for at least 1 minute before adding the vegetables to ensure it is safe to eat.
What vegetables are served with the chicken?
The dish is served with 12 ounces of baby spinach and one seeded and chopped plum tomato.
How do I prepare the spinach and tomato mixture?
Sauté the chopped tomato and baby spinach in the boiled marinade for 2 to 3 minutes until the spinach is wilted.
How many calories are in this dish?
Each serving contains approximately 214 calories.
What is the fat content of this recipe?
The recipe contains 11.5g of fat.
How much protein is in the Grilled Garlic Chili Chicken?
There are 19.5g of protein per serving.
What is the carbohydrate count?
The recipe contains 6.5g of carbohydrates.
How much spinach is needed?
You will need 12 ounces of baby spinach leaves, which is roughly 4 large handfuls.
What kind of vinegar is used in the marinade?
The recipe uses 1/4 cup of rice vinegar.
Can I use a neutral oil other than canola?
While the recipe specifies canola oil, other neutral oils can typically be substituted.
What was the inspiration for this recipe?
This recipe was inspired by Weber's Real Grilling.
How should I prep the plum tomato?
The plum tomato should be seeded and then chopped.
Is there sugar in the marinade?
Yes, the recipe includes 2 tablespoons of granulated sugar to balance the acidity and heat.
How many ingredients are required in total?
There are 8 ingredients required for this recipe.
Is this recipe suitable for a summer barbecue?
Yes, it is described as perfect for a summer barbecue or a quick weeknight dinner.
How should the dish be presented?
Serve the warm spinach and tomato mixture on a plate with the grilled chicken thighs placed on top.
What tags are associated with this recipe?
Tags include chicken, grilled chicken, barbecue, easy dinner, one-pot meal, spinach, healthy, spicy, marinated chicken, and summer recipes.
Is this dish considered healthy?
Yes, the recipe is tagged as healthy and features lean protein and fresh vegetables.
How much soy sauce is in the recipe?
The recipe uses 1 tablespoon of soy sauce.
Can I marinate the chicken for longer than 2 hours?
The recipe recommends 1 to 2 hours for optimal flavoring without breaking down the meat too much.
What is the serving size for this recipe?
While the specific serving count isn't listed, it uses 1.5 lbs of chicken, which typically serves 3 to 4 people.