- 4 chicken thighs
- 1/2 cup [125 mL] finely chopped green onions
- 1/4 cup [60 mL] orange or grapefruit juice
- 1 tablespoon [15 mL] freshly minced ginger root
- 1 tablespoon [15 mL] freshly minced hot pepper
- 1 tablespoon [15 mL] lime juice
- 2 tablespoons [30 mL] light soy sauce
- 1 garlic clove, minced
- 1 teaspoon [5 mL] allspice [optional]
- 1/4 teaspoon [1 mL] cinnamon
- Oil
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- Into a glass, shallow dish, mix together green onions, orange or grapefruit juice, ginger, hot pepper, lime juice, soy sauce, garlic, allspice and cinnamon.
- Add chicken thighs; coat well with mixture.
- Cover and marinate for 2 hours, refrigerated, turning thighs from time to time.
- Remove thighs from marinade.
- Barbecue, onto hot oiled barbecue rack for 10 minutes, turning thighs from time to time.
- Brush thighs with marinade; barbecue for approximately 15 to 30 minutes longer, until juices run clear when pierced with a fork.
- Brush thighs with remaining marinade while barbecueing.
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