Tumble Basket Chicken Thighs |
Move over chicken wings. These tasty thighs are tumbled to perfection with Wasabi Teriyaki Glaze. Perfect timing for the grilling season!
Ingredients
- 12 skin-on bone-in chicken thighs 12
- 2 tbsp Rib and Chicken BBQ Seasoning 30 mL
WASABI TERIYAKI GLAZE
- 2 tbsp vegetable oil 30 mL
- 1 tsp toasted sesame oil 5 mL
- 4 garlic, minced 4
- 1 tbsp finely chopped peeled fresh ginger 15 mL
- 1⁄4 cup firmly packed brown sugar 60 mL
- 1⁄4 cup rice vinegar 60 mL
- 1⁄2 cup Mango Barbecue Sauce 125 mL
- (see recipe, page 50)
- 1⁄4 cup soy sauce 60 mL
- 1⁄4 cup water 60 mL
- 1 tbsp prepared horseradish 15 mL
- 1 tsp wasabi powder 5 mL
- Salt and freshly ground pepper to taste
- 1⁄4 cup toasted sesame seeds 60 mL
- 1⁄2 cup pickled ginger 125 mL
Materials
Napoleon® Tumble BasketDirections
Sprinkle the chicken thighs with the Rib and Chicken BBQ Seasoning and Rub,
patting onto the meat and under the skin.
WASABI TERIYAKI GLAZE: In a medium saucepan, heat the vegetable oil
and sesame oil over medium-high heat. Sauté the garlic and ginger for 3 to 4
minutes, until tender and fragrant. Stir in the brown sugar, vinegar, Mango
Barbecue Sauce, soy sauce, and water. Bring to a boil and simmer for 10 minutes.
Remove from heat and whisk in horseradish and wasabi. Let cool.
- Preheat grill to high (500ºF/260ºC).
- Place thighs in the tumble basket and secure basket to the rotisserie rod as per the manufacturer’s instructions. Set the rod on the barbecue, taking care to make sure the basket is firmly held. Place a foil pan directly under the basket to collect drippings. Close the lid and allow chicken thighs to sear over the high heat for 8 to 10 minutes.
- Reduce the heat to medium-high (450ºF/230ºC) and continue cooking for 20 to 30 minutes, basting every 10 to 15 minutes with the glazing sauce. When the thighs are fully cooked, juices will run clear and a meat thermometer will register 165ºF (74ºC). Take care to avoid contact with the bone when checking temperature.
- Remove thighs carefully from the basket — they’ll be very hot. Place on a serving platter and baste once more with the glazing sauce.
- Serve sprinkled with the toasted sesame seeds and pickled ginger and more sauce on the side.
Prep: 30 minutes
Cook Time: 45 minutes
From Ted Reader’s Napoleon’s Everyday Gourmet Grilling permission from Key Porter Books.
Photographs taken by: Mike McColl (except page 202, photo courtesy of Napoleon)
