Slow Cooked Chicken Thighs by Michelin Starred Chef John Critchley
These juicy boneless chicken thighs and their ginger-soy glaze go with just about anything. Cooked slow and low and ready when you want them by basting then searing them for 2-3 minutes to finish.
- 2 lb Boneless chicken thighs
- 1 Tbs Cumin, ground
- 1 Tbs Sea Salt, Fine Ground
For the glaze:
- 1 Tbs Ginger, minced
- 1 Tbs Molasses
- ½ cup Rice Vinegar
- ½ cup ketchup
- 2 Tbs soy sauce
- ½ cup Drippings from Cinder
- ¼ cup light brown sugar
- Season the chicken thighs with sea salt and cumin and wrap them tightly with their skin into rolls. Place on cinder grill and set to 167°F (or use the app for dark meat, chicken)
- While the chicken thighs are cooking (approximately 70 minutes) measure the ingredients for the glaze into a small sauce pot (note: you may use chicken stock instead of drippings from cinder)
- About half way through cooking, the cinder will have a lot of drippings collected in the drip tray for you to use in the sauce or discard.
- After adding the drippings, turn the sauce pot up to medium high heat and allow to come to a complete boil, then reduce to a simmer and allow to thicken.
- Once thickened, 15-20 minutes, pull the sauce off the stove and reserve it for basting the chicken thighs after searing.
- When thighs have reached 167° F, remove the chicken from the cinder and wipe it clean. Turn heat up to sear and close the lid.
- Gently brush the thighs with olive oil and place on cinder grill for searing, close the lid and allow to sea for 2 - 3 minutes.
- Remove the lid and brush the thighs with the glaze and move to a serving tray.