We enjoyed a tailgate picnic before the San Francisco 49ers game this Sunday at Candlestick Park. Delicious food, good wine, family and friends before the game, what could be better? On the menu this weekend are these marinated chicken thighs, cilantro peanut coleslaw and a fresh apple cake. It’s important to bring a good spread to a tailgate party. It’s good luck for the home team if everyone is eating well in the parking lot before the game!
18 Rocky chicken thighs
1/2 cup spectrum sesame oil
1/3 cup honey
2 limes, zest and juice
1 tablespoon sesame seeds
2 cloves garlic, minced
1 tablespoon grated fresh ginger
2 pinches red pepper flakes
Sea salt and freshly black pepper
1. Wash and trim fatty skin on the chicken thighs. Dry chicken and place in a large bowl.
2. Put the rest of the ingredients, except salt and black pepper, in a blender and blend the marinade. Pour the marinade over the chicken and marinate in the fridge for 4-8 hours.
3. Pull the chicken out of the marinade and put it on a platter. Let the chicken rest for 30 minutes at room temperature before grilling.
4. Preheat the grill. Season the chicken with salt and pepper. Cook the chicken over a medium high heat until done, about 20 minutes per side.