- 4-6 chicken thighs, bone-in and skin-on
- 1/4 cup apple cider vinegar
- 1/2 cup soy sauce
- 1/2 cup maple syrup
- 3 tablespoons sriracha sauce
Parboil the chicken as follows: Place the chicken and apple cider vinegar inside a large pan and cover it with enough water to immerse the chicken. Bring the contents of the pan to a boil over medium heat. Once the water is boiling, reduce the heat to low, cover the pan, and simmer for 5 minutes. Remove the chicken from the water, allow to dry well on a rack (you can complete this step in the refrigerator if you'd like to do this step ahead of time), and continue onto the grilling step.
While the chicken is parboiling, combine the remaining ingredients to create a spicy-sweet mop sauce. Store in the refrigerator until ready to use.
Prepare the grill for medium-high heat, direct grilling. Place the chicken on the grill and mop the sauce generously over the chicken. Repeating whenever the chicken is turned (which should be 3-5 times). When the chicken is cooked through, remove to a plate for serving. Total grilling time should be about 20 minutes.
- Yields: 4-6 servings
- Preparation Time: 40 minutes