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Receta Sweet And Sour Chicken Thighs With Wilted Baby Spinach
by Global Cookbook

Sweet And Sour Chicken Thighs With Wilted Baby Spinach
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Ingredientes

  • 6 x boneless skinless chicken thighs (abt 4 ounce ea)
  • 1 x plum tomato seeded, minced
  • 4 lrg handful baby spinach leaves (abt 12 ounce total)
  • 1/4 c. rice vinegar
  • 2 Tbsp. canola oil
  • 2 Tbsp. granulated sugar
  • 1 Tbsp. soy sauce
  • 1 tsp sambal oelek - (to 2)
  •     (chili-garlic paste)

Direcciones

  1. To make the Marinade: In a small bowl whisk together the marinade ingredients.
  2. Rinse the chicken thighs under cool water. Place them in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl and chill for 1 to 2 hrs, turning the bag occasionally.
  3. Remove the chicken thighs from the bag, reserving the marinade. Pour the marinade into a very large skillet and set it aside. Grill the chicken thighs over Direct Medium heat till the meat is hard and the juices run clear, 8 to 10 min, turning once halfway through grilling time.
  4. Meanwhile, bring the marinade to a boil over high heat and allow to boil for 1 full minute. Add in the tomato and spinach leaves to the skillet and cook till the spinach is just wilted, 2 to 3 min, turning occasionally with tongs. Serve the hot spinach mix under the chicken.
  5. This recipe yields 4 servings.
  6. Wine Recommendation: Look for a white wine which balances bright acidity and fresh fruit flavors, such as an off-dry Gewurztraminer.
  7. Beer Recommendation: A sweet, nutty pale ale has just what this chicken recipe needs.
  8. Comments: Boneless chicken thighs rank high among a griller's most dependable assets. They absorb seasonings in a matter of min, they cook even faster and they taste more like chicken than any other part of the bird. For dinner tonight, give them a well-balanced marinade and a bed of tender spinach leaves.