epicurious
Grilled Chicken With Green Chili Crisp
In a fresh take on the traditional condiment, this chili crisp is made with scallions and jalapeños, alongside roasted peanuts for crunch.
👥 4 Servings⏱️ Prep & Cook: 50 min👤 June Kim📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
📝 Preparation Steps
1
Chicken
2
Stir 2 Tbsp. soy sauce, 1 Tbsp. light or dark brown sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until sugar and salt are dissolved. Add 1½ lb. skinless, boneless chicken thighs toss to coat. Let sit ⏱️ 30 minutes.
. soy sauce2 Tbsp. light or dark brown sugar1 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp½ lb. skinless, boneless chicken thighs1
3
Chili Crisp and Assembly
4
While chicken is marinating, combine 2 jalapeños, finely chopped, and one 1" piece ginger, peeled, finely grated, in a medium bowl and set a fine-mesh sieve over bowl. Set aside.
jalapeños, finely chopped21" piece ginger, peeled, finely grated1
5
Heat ½ cup vegetable oil in a small saucepan over medium-high. Add 2 shallots, halved through root ends, thinly sliced crosswise, and cook, stirring often, until golden, 5–⏱️ 7 minutes. Add 4 scallions, thinly sliced, 3 garlic cloves, thinly sliced, and 2 Tbsp. coarsely chopped salted dry-roasted peanuts and cook, stirring occasionally, until golden brown, about ⏱️ 5 minutes. Pour through reserved sieve into bowl. Let shallot mixture in sieve cool, tossing occasionally, to keep crisp.
. coarsely chopped salted dry-roasted peanuts2 Tbsp
6
Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side; for a gas grill, leave one or two burners off); oil grate. Remove chicken from marinade, shaking off excess, and place over direct heat. Grill, turning halfway through and moving thighs to cooler side of grill if browning too quickly, until deeply browned in spots and cooked through, about ⏱️ 10 minutes. Transfer to a platter and let rest 5–⏱️ 10 minutes.
7
Stir shallot mixture into oil mixture in bowl, then stir in 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. granulated sugar, and 1 tsp. unseasoned rice vinegar. Spoon green chili crisp over chicken thighs and serve with rice alongside.
. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. granulated sugar1 tsp. unseasoned rice vinegar1 tsp
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