Grilled Chicken Thighs with Honey Sauce
Overview
The autumn wind blows, and the aroma of barbecue comes~~ From summer to autumn, this is actually the real season for barbecue. Summer is a time of abundant yang energy, but barbecue is a bit greasy after all. In autumn, it is necessary to grab autumn fat to replenish nutrients and resist the winter cold. Therefore, it is the right time to eat barbecue at this time. Recently, I bought a new ACA electric ceramic stove with a baking pan, and I just use it to grill meat at home. I was afraid of fumes when making it, so I put it under the range hood. I found that the fumes were okay and not too big. I guess it should be no problem if I use it indoors on a table. Marinated with a variety of seasonings, the chicken legs are very fragrant and tender after being grilled. Add sauteed onions, some sliced garlic, dip it in your favorite sauce, wrap it with lettuce, and put some rice in the wrap. It is really addictive to eat. Or eat it alone with rice. The chicken is sweet and the rice is fragrant. It’s also a great addition to rice!
Tags
Ingredients
Steps
-
Remove the skin, bones and fat from the chicken legs. Use the back of a knife to pound the front and back of the chicken legs several times.
-
Use a fork to pierce the front and back sides of the chicken thighs to absorb the flavor. Put the meat into a small basin, add seasonings and water.
-
Add oyster sauce, light soy sauce, rosemary, vanilla, and lemongrass. Add rum.
-
Mix well, cover with plastic wrap and refrigerate overnight. Cut the marinated meat into strips, add some honey and mix well.
-
Cut onions into strips. Place the baking pan on the electric ceramic stove, turn on the double ring, set it to about level 6, apply some oil, and wait until the temperature rises.
-
Put the onions on the baking sheet, fry briefly, and add some meat strips. Stir-fry until cooked, transfer to a plate, and then stir-fry the rest until everything is cooked.
