Tuesday, August 21, 2012
1.5 pounds of boneless, skinless chicken thighs
0.25 cup olive oil
2 tbsp fresh-squeezed lemon juice
0.25 cup + 2 tbsp apple cider vinegar
0.5 tbsp sugar
4 cloves garlic
0.25 tsp pepper flakes
0.5 tsp dried oregano
0.5 tsp dried basil
0.5 tsp salt
0.25 tsp black pepper
0.25 cup packed fresh mint leaves
Wash and clean the chicken thighs. Cut into equal size quarters. Remove excess fat.
Dissolve the sugar in the vinegar. Chop the garlic and add it with everything else into a blender. Blend until smooth, with only small pieces of mint leaves present.
In a Ziplock bakg, marinade chicken pieces in the marinade. Reserve 1/3 of the marinade and add 0.5 tbsp starch to it. Bring it to a simmer. Allow to cool and reserve in the fridge. Marinade the chicken overnight.
Skewer the chicken pieces, wipe off excess marinade and grill until cooked through on 350F (on my grill). Serve on toasted sub rolls with the simmered sauce.