Sweet and Sour Chicken Thighs with Wilted Baby Spinach BBQ Recipe

Boneless chicken thighs rank high among a griller’s most dependable assets. They absorb seasonings in a matter of minutes, they cook even faster and they taste more like chicken than any other part of the bird. For dinner tonight, give them a well-balanced marinade and a bed of tender spinach leaves.

For the marinade:

1/4 cup rice vinegar
2 tablespoons canola oil
2 tablespoons granulated sugar
1 tablespoon soy sauce
1 to 2 teaspoons sambal oelek (chilli-garlic paste)
6 boneless, skinless chicken thighs, about 4 ounces each
1 plum tomato, seeded and chopped
4 large handfuls baby spinach leaves, about 12 ounces total

To make the marinade: In a small bowl whisk together the marinade ingredients.

Rinse the chicken thighs under cold water. Place them in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl and refrigerate for 1 to 2 hours, turning the bag occasionally.

Remove the chicken thighs from the bag, reserving the marinade. Pour the marinade into a very large skillet and set it aside. Grill the chicken thighs over Direct Medium heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once halfway through grilling time.

Meanwhile, bring the marinade to a boil over high heat and allow to boil for 1 full minute. Add the tomato and spinach leaves to the skillet and cook until the spinach is just wilted, 2 to 3 minutes, turning occasionally with tongs. Serve the warm spinach mixture under the chicken.

Makes 4 servings.