Day twelve of being a mom and so far I love it. Things thus far have gone relatively smooth and I’ve been able to occasionally cook. I even have a new number #1 fan who already joins me in the kitchen (see picture below). I think she’s going to love cooking just liker her mama.
For my first post in awhile I didn’t know where to begin with new recipes…the last month of pregnancy my stack of recipes to make got overwhelmingly big. Since I’ve been away from posting in awhile I wanted to make sure my first post back was dynamite so I chose a recipe my husband gave me from Men’s Health for our barbecue with my parents and Ryan’s parents. The recipe is from the executive chef of Momofuku David Chang. Having eaten his food before in New York (and knowing my cousins husband works at his restaurant) I knew this would be a delicious recipe and we were right. This chicken was absolutely dynamite. I HIGHLY recommend making it this summer. It was a fun new flavor for grilling chicken. The chicken thighs were extremely tender and the slight kick with Korean flavor was addicting. This is a recipe I will definitely be using again soon!
Recipe from Executive Chef David Chang featured in Men’s Health Magazine
- 8 skinless, boneless chicken thighs
- 2 Tbsp sriracha hot sauce
- 2 Tbsp grapeseed oil (I used canola oil instead)
- 1/2 cup apple juice
- 1Tbsp honey
- 1 Tbsp korean miso or white japanese miso
- 1 Tbsp minced ginger (I grated mine in)
- 2 garlic cloves, roughly chopped
- 1 tsp kosher salt
- 1 medium yellow onion, thinly sliced
- 1/2 cup chopped scallions
- Place the chicken thighs in a large resealable bag.
- In a medium bowl, mix together the oil, apple juice, honey, miso, ginger, garlic and salt. Add 1 cup of water and mix thoroughly. Next, mix in the onion and scallions.
- Pour half the marinade mixture into the plastic bag with the chicken, seal and refrigerate for at least 2 hours or up to a day. (Note: I would only pour enough to cover the chicken and save the rest to make the sauce after as the topping sauce was delicious)
- Refrigerate the remaining marinade in a small covered saucepan
- When it’s time to eat place the saucepan of reserved marinade on medium heat and simmer until the mixture is thickened and saucelike, about 20 minutes
- Take the chicken out, brush a grill pan with oil and set the heat to medium high. When the grill is hot place the thighs on and cook until the undersides have charred grill marks (about 5 minute).
- Flip the thighs and cook until a meat thermometer inserted in the middle reads 165 degrees (about 5 more minutes). Let them rest for 2-3 minutes.
- Serve chicken with the sauce on top (it’s recommended to serve with white rice and grilled vegetables such as scallions, mushrooms or bok choy…we served it with grilled zucchini, eggplant and corn)