When removing the chicken from the marinade, let the marinade drip off the meat for a few seconds; raw chicken that is too wet will steam rather than grill over the fire. Boil the leftover marinade (for food safety) and use it to baste and to sauce this winning Filipino-inspired dish.
6 large garlic cloves, smashed
2-by-1-inch piece fresh ginger, peeled and coarsely chopped
2 teaspoons black peppercorns
1 cup distilled white vinegar
1/2 cup soy sauce
2 tablespoons vegetable oil
8 bone-in, skin-on chicken thighs, each about 6 ounces, trimmed of excess fat and skin
2 tablespoons packed light brown sugar
4 bay leaves
1. In a food processor combine the garlic, ginger, and peppercorns and pulse until finely ground, about 3 minutes, scraping down the sides of the bowl occasionally. Add the vinegar, soy sauce, and oil and process until pureed, about 30 seconds.
2. Put the chicken in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal closed. Turn the bag to distribute the marinade. Place the bag in a bowl and refrigerate for at least 2 hours and up to 4 hours.
3. Prepare the grill for direct and indirect cooking over medium heat (350° to 375°F). Meanwhile, remove the chicken from the marinade, letting the excess drip back into the bag and reserving the marinade.
4. Transfer the marinade to a small skillet or saucepan and stir in the sugar and bay leaves. Bring to a boil over high heat on the stove. Reduce the heat to medium-high and continue to boil until reduced to 3/4 cup glaze, about 8 minutes, whisking occasionally (lower the heat to prevent burning). Remove the bay leaves and set aside off the heat.
5. Brush the cooking grates clean. Grill the chicken, skin side down first, over direct medium heat, with the lid closed as much as possible, until golden brown, about 10 minutes total, turning once. Move the chicken pieces, skin side up, over indirect medium heat, and brush with some of the glaze.
6. Grill, with the lid closed, until an instant-read thermometer inserted into the thickest part (not touching the bone) registers 165°F, 15 to 20 minutes. Turn and brush with more glaze halfway through cooking. Remove from the grill. Bring the remaining glaze to a boil on the stove. Serve the chicken with the glaze.
Excerpted from Weber’s Ultimate Grilling © 2019 by Jamie Purviance. Photography © 2019 by Ray Kachatorian. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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