Tried a new marinade recipe after a stop at a local butcher shop

I swung by Smoky Row Meats in Columbus last weekend and the guy behind the counter told me to try a simple soy, honey, and ginger mix on chicken thighs. I threw it together tonight and let it sit for maybe 45 minutes, and it came out way better than my usual bottled stuff. Anyone else get good tips from random butchers?

2 comments

2 Comments

faithg261mo ago

Funny you mention that, my friend Jenny from work tried the same trick after her dad's butcher buddy told her to add a splash of pineapple juice to her marinade. She let it sit for only 20 minutes and grilled them up, but the sugar burned on the grill and she ended up with these blackened chicken thighs that still tasted pretty good underneath. Honestly, I think the searing question depends on how long you marinate. If you go the 45 minute route like me, straight on the grill works fine because the honey and soy get that nice caramelized crust without charring. But if you let it sit longer, you might want to pat them dry and sear first so the sugar doesn't burn off too fast. That 45 minute sweet spot is the real MVP for grilling without babysitting it.

abby_scott1mo ago

Wait, did you sear them first or just throw them straight on the grill after marinating? I always mess that part up and end up with bland skin.