If you only make this for the sauce you have to try it! I will be making a large batch of this sauce and trying it with everything, I love it!
This recipe was in Olive magazine.
Serves 2. This recipe needs at least 1 hour marinating time but is very easy.
8 Boneless Skinless Chicken Thighs
For the Marinade
2 tbsp Sriracha chilli sauce (can be found in Chinese supermarkets, substitutes wont work as well)
2 tbsp light or sweet soy sauce
3cm piece of ginger – grated finely
3 tbsp Soft brown sugar
3 tbsp Rice wine vinegar
1 Lime – juiced
1 tsp ground coriander
1 tsp Ground Tumeric
1 clove of garlic finely chopped
Mix together all the marinade ingredients – EXCEPT the garlic. and set aside half of it for the dipping sauce.
Add the garlic to the remainder and put the chicken thighs in to marinade. Leave for at least 1 hour or covered overnight in the fridge.
Drizzle a little oil on the chicken and cook on a griddle pan and season with salt and pepper.
Serve with the sauce to dip the chicken into.