Grilled Chicken Thighs Without Charcoal


Grilled Chicken Thighs Without Charcoal

These grilled chicken thighs are made practically without charcoal, resulting in tender meat with a sweet and savory flavor typical of homemade spices. The surface of the chicken is grilled until golden brown and fragrant, perfect served warm as a main dish for lunch or family dinner.

Ingredients

Steps

  1. Wash the chicken thoroughly. Then boil the water until it boils, then add the chicken thighs, boil for about 2 minutes with crushed ginger, drain.
    Wash the chicken thoroughly. Then boil the water until it boils, then add the chicken thighs, boil for about 2 minutes with crushed ginger, drain. Wash the chicken thoroughly. Then boil the water until it boils, then add the chicken thighs, boil for about 2 minutes with crushed ginger, drain. Wash the chicken thoroughly. Then boil the water until it boils, then add the chicken thighs, boil for about 2 minutes with crushed ginger, drain. Wash the chicken thoroughly. Then boil the water until it boils, then add the chicken thighs, boil for about 2 minutes with crushed ginger, drain.
  2. Grind the marinated spices (shallots, garlic, candlenuts, pepper powder, coriander powder, turmeric powder) except for the sugar, salt, soy sauce, ginger and bay leaves.
    Grind the marinated spices (shallots, garlic, candlenuts, pepper powder, coriander powder, turmeric powder) except for the sugar, salt, soy sauce, ginger and bay leaves.
  3. Then, sauté with 2 tablespoons of oil until fragrant. Add the sugar, salt, ginger, and bay leaves. Add a little water, about 100 ml, to dissolve the sugar quickly.
    Then, sauté with 2 tablespoons of oil until fragrant. Add the sugar, salt, ginger, and bay leaves. Add a little water, about 100 ml, to dissolve the sugar quickly. Then, sauté with 2 tablespoons of oil until fragrant. Add the sugar, salt, ginger, and bay leaves. Add a little water, about 100 ml, to dissolve the sugar quickly. Then, sauté with 2 tablespoons of oil until fragrant. Add the sugar, salt, ginger, and bay leaves. Add a little water, about 100 ml, to dissolve the sugar quickly.
  4. Add the chicken thighs. Stir well and cook briefly until the spices are absorbed. Then add about 150 ml of water, add sweet soy sauce, salt, and chicken stock. Stir well. Then cover.
    Add the chicken thighs. Stir well and cook briefly until the spices are absorbed. Then add about 150 ml of water, add sweet soy sauce, salt, and chicken stock. Stir well. Then cover. Add the chicken thighs. Stir well and cook briefly until the spices are absorbed. Then add about 150 ml of water, add sweet soy sauce, salt, and chicken stock. Stir well. Then cover.
  5. Let it cook until the water reduces while stirring occasionally. Lift.
    Let it cook until the water reduces while stirring occasionally. Lift. Let it cook until the water reduces while stirring occasionally. Lift.
  6. Heat a Teflon pan. Grill the chicken thighs over low heat. Don't forget to turn them over.
    Heat a Teflon pan. Grill the chicken thighs over low heat. Don't forget to turn them over. Heat a Teflon pan. Grill the chicken thighs over low heat. Don't forget to turn them over.
  7. Grill until the surface of the chicken looks caramelized and brown. Remove from heat.
    Grill until the surface of the chicken looks caramelized and brown. Remove from heat.
  8. Grilled chicken thighs are ready to be served.
    Grilled chicken thighs are ready to be served.
Languages
Gegrillte Hähnchenschenkel ohne Holzkohle - Deutsch (German) version
Grilled Chicken Thighs Without Charcoal - English version
Muslos de pollo a la parrilla sin carbón - Española (Spanish) version
Cuisses de poulet grillées sans charbon de bois - Français (French) version
Cosce di pollo alla griglia senza carbone - Italiana (Italian) version
炭を使わない鶏もも肉のグリル - 日本語 (Japanese) version
숯불 없는 구운 닭다리 - 한국인 (Korean) version
สะโพกไก่ย่างแบบไม่ใช้ถ่าน - แบบไทย (Thai) version
无炭烤鸡腿 - 简体中文 (Simplified Chinese) version
無炭烤雞腿 - 香港繁體中文 (Traditional Chinese - Hong Kong) version