Japanese Grilled Chicken: Submitted by: Sophie M. | Date Added: 6 Apr 2015
Listed in: Barbecue / BBQ - Poultry

1 egg

½ tsp salt (2.5 mL)

1 Tbsp paprika (15 mL)

¼ cup honey (60 mL)

2 Tbsp sesame oil (30 mL)

2 Tbsp soy sauce (30 mL)

1 Tbsp lime juice (15 mL)

12 to 16 boneless skinless chicken thighs (600 g)

1 ½ cup basmati or jasmin rice (325 mL)

3 cup water (750 mL)

The day before...
Stir together egg, salt, paprika, honey, sesame oil, soy sauce and lime juice in a 9 x 13 inch pan.

Add chicken, cover with plastic wrap and set in refrigerator.

Microwave rice and water on high for 10 minutes and medium for 10 minutes. Let stand.

Heat barbeque to medium.

Place marinated chicken thighs on grill, pouring the balance of marinade all over each.

Cook each side for 7 to 10 minutes or until juices run clear.

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