Grilled Chicken Thighs with Sesame-Horseradish Mayo
Servings: 6 people
Ingredients
Sesame-Horseradish Marinade
- 2 tablespoons fermented black bean sauce*
- ¼ cup prepared horseradish preferably not "creamy style"
- ⅓ cup soy sauce
- ¼ cup rice vinegar or sherry vinegar
- 2 tablespoons toasted sesame oil
- ¼ cup canola oil
Chicken
- 2-3 pounds boneless, skinless chicken thighs
- kosher salt
- 1 cup mayonnaise**
- ¼ cup chopped cilantro optionally
Instructions
- In a blender, combine the fermented black bean sauce, horseradish, soy sauce, vinegar, sesame oil, and canola oil. Blend until fully incorporated. Reserve ¼ cup in a small ball jar or tupperware and store in the refrigerator. Pour the rest into a shallow baking dish (e.g,. a 9x13 pan).
- Place the chicken thighs into the marinade, turning to coat both sides. Place the covered dish in the refrigerator and marinate the chicken for at least 1-2 hours or up to overnight.
- Preheat a grill or grill pan to medium-high heat (about 375-400 F).
- Whisk together the reserved ¼ cup of marinade with the 1 cup mayonnaise. Taste and add more mayo if desired.
- Grill the chicken thighs, turning once, until firm and cooked to a safe temperature, about 5-7 minutes. Discard any remaining marinade.
- Spread a couple of generous dollops of the mayo sauce on a large serving plate. Transfer hot chicken thighs directly from the grill onto the sauce. Serve immediately, with the extra sesame-horseradish mayo on the side and, optionally, a sprinkle of chopped cilantro.
Notes
*see text for what I used - One Culture Foods black bean sauce or Chong Jung Won black bean paste.
**the mayo makes this sauce, it's not nearly as good if you try and replace it with yogurt.